BLACKBERRY STREUSEL PIE RECIPES
PLUM-BLACKBERRY STREUSEL PIE RECIPE RECIPE | EPICURIOUS
Beneath a humble, oaty streusel topping lies a sleek, inky jumble of plums and blackberries—talk about a delicious contrast. A combination of cornstarch and tapioca in the filling helps to keep the colors of the fruit true and to set up their juices nicely without becoming too thick.
Provided by Ian Knauer
Total Time 6 hr (includes making dough and cooling pie)
Cook Time 40 min
Yield 8 servings
Number Of Ingredients 12
Steps:
- Put a foil-lined large baking sheet in lower third of oven and preheat oven to 375°F.
- Toss plums and blackberries with 1 cup sugar, tapioca, cornstarch, zest, and 1/4 teaspoon salt in a large bowl.
- Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively. Chill while making streusel.
- Stir together oats, flour, and remaining 1/2 cup sugar and 1/2 tsp salt. Blend in butter with your fingertips until mixture forms small clumps.
- Mound filling in shell. Crumble streusel evenly over filling.
- Bake pie until streusel is golden and filling is bubbling, 1 1/4 to 1 1/2 hours. Cool completely, 3 to 4 hours.
BERRY STREUSEL PIE RECIPE | EPICURIOUS
Provided by EPICURIOUS.COM
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
- Combine all ingredients in processor. Process until moist clumps form. (Dough and topping can be made 1 day ahead. Cover topping and chill; keep dough chilled. Soften dough slightly at room temperature before rolling out.)
- Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes. Preheat oven to 400°F. Roll out dough on lightly floured surface to 15-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold overhang under and crimp decoratively, forming high-standing rim. Freeze crust 20 minutes.
- Spoon filling into crust. Crumble topping evenly over filling. Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes. Transfer pie to rack and cool at least 3 hours. (Can be made 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.
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BERRY STREUSEL PIE RECIPE | BON APPÉTIT
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Reviews 4.7
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This blackberry and apple streusel is a blackberry and apple pie by any other name, a deliciously deep but delicate one.
From countryliving.com
Total Time 1 hours 15 minutes
Category dessert
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Total Time 1 hours 15 minutes
Category dessert
- Heat the oven to 190ºC (170ºC fan oven) gas mark 5. Place the flour, ground almonds, 125g caster sugar and the lemon zest in the bowl of a food processor. Add the butter and reduce the mixture to crumbs (it’s very important that the butter is cold, otherwise it will cream into a dough). Press half the mixture into the base of a 20cm cake tin at least 7cm deep with a removable base. Toss the apples and blackberries with 80g sugar in a large bowl. Spoon the fruit over the shortcake base. Tip the crumble mixture on top and level it off – it will come to the top of the tin but sink as it cooks. Bake for 1 hour until the top is golden and crisp and the juices are bubbling at the sides. Allow the blackberry and apple streusel to cool. Run a knife around the edge of the collar, liberally dust with icing sugar and serve in slices with plenty of cream.
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BLACKBERRY CRUMB PIE | GO BOLD WITH BUTTER
Buttery pie crust with a warm blackberry crumble on top is just as good as it sounds!
From goboldwithbutter.com
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- _For The Pie Crust:In the bowl of a food processor, add the flour, salt, and cold butter pieces. Pulse until the mixture is the texture of coarse meal. Add milk and 2 tablespoons of ice water. Pulse until a shaggy dough forms. If too dry, add additional tablespoon of ice water. Remove dough from processor and divide into two halves. Wrap each half in plastic wrap and refrigerate at least one hour before use. You will only need one half of the dough to line a deep pie pan. You can save the extra half of the dough for another pie or any other use you may have. While dough is chilling, make the crumb topping and the berries. Once the dough has chilled, remove from refrigerator and roll out into a flat layer. Line the bottom of a deep 9 inch pie pan with the dough. _For The Crumb Topping:In a medium sized bow, add the flour, sugars, and salt. Stir. In a separate the bowl, add the melted butter, vanilla and almond extracts and stir. Pour the liquid ingredients into the bowl of dry ingredients. Stir with a fork until blended and crumbly. _For The Blackberry Filling:In a large bowl, mix the blackberries, sugars, salt, lemon juice and flour. Crush some of the berries with the back of a spoon so they release their juices. Stir. Pour berry mixture into a dough lined pie pan. Top with the 3 tablespoons of butter. Place an even layer of the crumb topping on top of the berries. Bake at a 350F oven for about an hour and 20 minutes. You may need to cover the crumb topping with foil half way through so it doesn’t burn. Once baked let rest.
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BLUEBERRY STREUSEL PIE RECIPE - PILLSBURY.COM
An easy blueberry pie with a twist of lemon, made simple with frozen pie crust and fruit pie filling.
From pillsbury.com
Total Time 2 hours 45 minutes
Calories 370 per serving
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Total Time 2 hours 45 minutes
Calories 370 per serving
- Bake on preheated cookie sheet 30 to 35 minutes or until filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 2 hours before serving.
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PEACH BLUEBERRY STREUSEL PIE RECIPE | LAND O’LAKES
This peach blueberry streusel pie is as pretty as it is delicious.
From landolakes.com
Reviews 4.4
Total Time 0 minutes
Category Baked, Fruit, Berry, Peach, Blueberry, Fruit, Fruit, Pie, Dessert, Pie, Dessert, Pie, Dessert
Calories 380 calories per serving
From landolakes.com
Reviews 4.4
Total Time 0 minutes
Category Baked, Fruit, Berry, Peach, Blueberry, Fruit, Fruit, Pie, Dessert, Pie, Dessert, Pie, Dessert
Calories 380 calories per serving
- Bake 45-50 minutes or until crust and topping are golden brown and juice begins to bubble. (If crust is beginning to brown too much, cover edges with aluminum foil.) Serve warm or cool.
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Nov 12, 2018 · Any 20 ounces of frozen berries will do. So, toss those frozen berries with a little flour, a little more sugar and a splash of vanilla. Pour that into your pie crust. For the streusel topping, mix together flour, sugar, brown sugar, oats and softened butter until moist crumbs start to form. Like so!
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