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Blackberry Crumble Pie


Traditional crumble is turned into a pie with sweet, juicy blackberries!



  • Pie Crust:
  • 2 cups all-purpose flour
  • ½ tsp salt
  • 2 Tbsp granulated sugar
  • ¾ cup vegetable oil
  • 1 Tbsp vanilla extract
  • 2 Tbsp milk
  • Filling:
  • 5 cups fresh blackberries
  • Zest and juice from ½ lemon
  • ¼ cup granulated sugar
  • 1 Tbsp all-purpose flour
  • 1 Tbsp cornstarch
  • Topping:
  • ¼ cup pie crust dough (see above)
  • ½ cup all-purpose flour
  • 2 Tbsp granulated sugar
  • 3 Tbsp brown sugar
  • ½ tsp salt
  • 2 Tbsp unsalted butter, cold and cut into cubes
  • 1 tsp vanilla extract

Let's get Cooking...

  1. Make the crust: Combine the flour, salt and sugar in a bowl. Add the oil, vanilla extract and milk and mix until combined. Set ¼ cup of dough aside to use for the topping. Spread the remaining dough into a 9-inch pie plate. Prick the crust all over with a fork and bake at 350ºF for 12–15 minutes, until lightly golden.
  2. Make the filling: Combine the blackberries, lemon juice, lemon zest, sugar, flour and cornstarch. Pour into the pie crust.
  3. Make the topping: Combine the flour, granulated sugar, brown sugar and salt in a bowl. Add the butter and mix with your fingers until crumbly. Add the vanilla extract and reserved pie crust and mix until combined. Sprinkle the topping on top of the pie.
  4. Bake at 425ºF for 15 minutes, then reduce the heat to 375ºF and bake for an additional 30 minutes, until golden. Allow to cool slightly, then serve with vanilla ice cream. Enjoy!