Blackberry Crumble Pie, Oh My!

 Blackberries. Juicy, soft, bursting with a tangy sort of sweetness. Countless days during my summers have been spent on the farm, picking these delightful, edible jewels. Not once have I left the patch without crimson-stained hands and traces of purple around my mouth. If you have never had this delightful experience, you are in luck. The blackberry patch at Blue Frog Farm is in peak season right now, ready for you to join in the fun of picking your own berries. 

Even if you are a proficient pie-baker, it seems like the crust is always a bit tricky to get just right. That is one of the reasons I love the simple crumble topping that crowns this pie. Easy enough, anyone can do it. And if you don't like the idea of making your own base pie crust, you can certainly use a store bought crust for a pie that comes together effortlessly. If you are a do-it-all-from-scratch kind of person like me, check out this fantastic pie crust recipe that I used from Bon Apetit Magazine. Happy pie baking!

Blackberry Crumble Pie
serves 8

crumble
1 cup flour
1/2 cup brown sugar
1/2 cup rolled oats
1/2 tsp cinnamon
1/4 tsp kosher salt
1/2 cup butter, softened

filling
6 cups blackberries
3/4 cup sugar
1/4 cup cornstarch
1/2 Tbsp lemon juice

1 prepared pie crust


1. Make the crumble: In a large mixing bowl, toss all dry ingredients together. Using your fingertips, blend butter into dry ingredients until course lumps form. Set aside.

2. Make the filling: In another large mixing bowl, toss the berries with sugar, cornstarch and lemon juice. Pour the berry mixture into prepared pie crust. Sprinkle crumble all over top of filling. Bake pie at 350 degrees for 45-55 minutes until berries are bubbling and crumble is browned. Cool completely before slicing.