triple berry crumble pie

by Rachel McCarthy
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Happy Tuesday! Today I am sharing a berry pie with the most delicious crumble top that is just in time for this weekend’s festivities. Usually, I find myself making a berry trifle, the perfect fresh and light dessert for summer, around the Fourth of July. But, this year, I’ve been craving a pie. Why a pie, I have no idea, but I decided it was the perfect excuse to make one!

Berries are by far my favorite fruit, especially raspberries. There has been such a wonderful selection of fresh berries at the store the last couple of weeks, I decided it would be perfect to incorporate them into a festive dessert. It’s super patriotic too 🙂 

As I was preparing all the ingredients for this dessert, it came to my attention that I did not have a pie dish! With all the cooking and baking I do, how do I not have a pie dish?? And why wasn’t that added to our wedding registry over four years ago?! Regardless, I found a pie dish at the grocery store and I am now the proud owner 🙂 Stay tuned, more pie recipes to come! 

Since I obviously don’t have much experience in pie making, I decided to go with a Martha Stewart blueberry pie to start as a basis for my recipe. You can’t go wrong with Martha! Although I did not make my own crust, this was one of the most delicious pies I have ever tasted! You could definitely make your own crust, but for me, it was much quicker to buy it. 

The crust comes two in a package and the crumble that is on top of the pie makes enough for two pies, so it looks like I will be making it again for this weekend. No complaints from me! 

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Triple Berry Crumble Pie 

{what you will need: for the pie filling}
5 cups berries {2 cups raspberries, 2 cups blueberries, 1 cup blackberries}
3/4 cup sugar
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1/8 teaspoon salt
Store bought pie crust 
Pie dish 

{what you will need: for the crumble}
1 1/2 cups all-purpose flour
3/4 cup brown sugar
1/3 cup sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 sticks cold butter, cut into pieces 

{pie recipe}
Preheat the oven to 400 degrees. Combine the berries with the sugar, flour, lemon juice and salt in a large bowl. Pour mixture into the pie shell. Top with half of the crumble recipe. Adjust, if necessary, your oven racks so the rack that holds the pie will be in the lower third of the oven. Place the pie dish on a foil-lined baking sheet and place in the oven. Reduce the heat to 350 degrees. Bake for 1 1/2 hours until the fruit is bubbling and the crust is brown. Allow to cool at least 3 hours. 

{crumble recipe}
In a large bowl, mix the flour, brown sugar, sugar, salt and cinnamon with a whisk. Cut the cold butter into the mixture with a pastry blender until clumps begin to form. Divide the mixture in half; freeze in plastic bags. 

Thanks for stopping by and happy baking!! 

12 thoughts on “triple berry crumble pie”

  4. You know anything Berry is right up my alley!!! This looks so yummy and perfect for the 4th! Pies with crumbles are my favorite too!! Thank you!!!

    livingoncloudandreanine.blogspot.com

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