Blueberry & Blackberry Crumble Pie

Bake Along: Blueberry & Blackberry Crumble Pie
Not all pies need to be made in a classic pie pan. The combination of blueberries and blackberries deserve special treatment, which is why I love to bake this berry pie in a cast iron skillet. The berries are lightly spiced, the oat crumble is sweet and crunchy, and whether served hot from the oven or days later, don't forget each slice needs a scoop of vanilla ice cream.

Components of the Pie:
1 Regular Pie Dough - Rolled out and in a 9” cast iron skillet. Keep refrigerated. 
Blueberry and Blackberry Filling - Recipe and Ingredients below
Crumble Topping - Recipe and Ingredients below

Ingredients: Blueberry and Blackberry Filling
3 cups Blueberries, fresh or frozen
3 cups Blackberries, fresh or frozen
1 cup Granulated Sugar
1 teaspoon Ground Cinnamon
1 teaspoon Ground Nutmeg
1 Medium Lemon (for zest and juice)
¼ cup Cornstarch

Ingredients: Crumble Topping
¾ cup All Purpose Flour
1 ¼ cups Quick Cooking Oats
¾ cup Light Brown Sugar
½ teaspoon Ground Cinnamon
⅛ teaspoon Coarse Kosher Salt
9 tablespoons Unsalted Butter

Directions: Preparing the Blueberry and Blackberry Filling
Note: I use frozen blueberries and blackberries. Do not thaw or drain the berries!
  1. Combine 3 cups blueberries and 3 cups blackberries in a large bowl. Set aside.
  2. In a small bowl, combine 1 cup granulated sugar, 1 teaspoon ground cinnamon, and 1 teaspoon ground nutmeg. Mix completely.
  3. Pour the sugar and spice mixture over the berries. Use your hands to mix the two together until all of the berries are coated.
  4. Zest ½ medium sized lemon over the berries. Juice the whole lemon over the berries. Use your hands to mix together until all of the berries are coated. Note: Feel free to taste test at this point. If you need additional sugar, spices, or lemon, add them now.
  5. Add ¼ cup cornstarch. Use your hands to mix together until all of the berries are coated. Set aside.

Directions: Making the Crumble Topping

  1. Combine ¾ cup all purpose flour, 1 ¼ cups quick cooking oats, ¾ cup light brown sugar, ½ teaspoon ground cinnamon, and ⅛ teaspoon coarse kosher salt in a medium bowl.
  2. Pour in 9 tablespoons unsalted, melted butter. Stir until combined. Set aside.

 Directions: Assembling and Baking the Pie:

  1. Preheat the oven to 375° F.
  2. Remove the 9” cast iron skillet containing the pie crust from the refrigerator.
  3. Pour the fruit filling into the pie crust. Use your hands to gently press down the fruit.
  4. Cover the fruit filling with an even layer of crumble, making sure to leave no fruit exposed.
  5. Place the skillet  on a rimmed baking sheet and bake for 1 hour on the bottom rack of your oven.
  6. Rotate the pie and continue to bake for 45 minutes. The pie is done when the crust is golden brown and the fruit filling is bubbling steadily. 
  7. Remove the pie from your oven, allow to cool for approximately two hours, and then keep the pie refrigerated until ready to serve.

This pie lasts in your refrigerator for up to 7 days.

Blackberry and Blueberry Pie

Bake Along: CranPeary Crumble Pie Equipment List
This class will not cover making pie crust. Lauren recommends pre-making your pie crust. You can use Pie Bar’s recipe by taking our digital class on Pie Crust: 5 Steps to Flaky Pie Crust. Lauren has taught hundreds of bakers (home & professional) using this course!

Making the Cranberry Jam
1 Liquid Measuring Cup
1 Microplane / Zester
Variety of Dry Measuring Cups
Small Saucepan
1 Heat Proof Spatula or Wooden Spoon

Making the Crumble Topping
1 Medium Bowl
Variety of Dry Measuring Cups
Variety of Measuring Spoons
1 Small Bowl for Melting Butter in Microwave

Making the Pear Filling
1 Cutting Board
1 Chef’s Knife or Paring Knife
Variety of Dry Measuring Cups
Variety of Measuring Spoons
1 Medium Bowl
1 Large Bowl

Assembly & Baking 
1 Baking Sheet 
1 9” Pie Pan 
1 Oven 

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