Thank you for sharing this recipe. I changed it up with marionberry & blueberry’s though, and also cheated and had a frozen pie crust in freezer. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Apr 24, 2020 - I am completely and utterly failing at having a low-key, lazy summer. Explore food stories big & small in our Webby-Winning Podcast, Proof! Yes, please. Although the pie really was delicious, I might decrease the sugar in the filling slightly, as I did find the filling to be a tad sweet for my taste in combination with the topping (it could be that the berries I used were just sweeter). Thanks so much for the recipe. This is indeed a long one but for me, it’s previewing at 2 pages only. Yum. (I buy it from. In part because, wait, didn’t summer just begin (NYC schools go to essentially the last day of June) and more largely bec… The flavor of the filling and crumb topping was excellent. Nov 2, 2014 - I uploaded pictures of this recipe yesterday onto Flickr, but didn’t get to telling you all about it because I was feeling a little lackadaisical after that whole seven days in a row of posti… At least in the dark.” and “not summer-ing enough.” You are my people…and that wanted to autocorrect to “you ate my people,” which probably works, too. If it takes longer, that’s better than an underbaked pie. Should I freeze this particular pie with or without the crumble? This Blueberry Slab Pie is topped with a mixture of brown sugar, oats and pecans, giving the pie a little crunch as well. OK this was PERFECT. This crumble top looks like the answer!! Reduce oven temperature to 375°F and leave oven on. I’ve made this pie..and it sets beautifully..soft with a minimal oozing. Brilliant) pass without one more chapter in my annual… Article by smitten kitchen. It’s my husband’s birthday today and he loves blackberries, it’s already in the oven! A good one should be packed to the brim with plump roly-poly berries, the flaky and buttery crust barely able to contain the jewel-like bounty. I’m going to be using frozen blackberries alongside fresh blues. I made a slight change, I only had frozen blueberries, so I used three cups of frozen blueberries and 3 cups fresh blackberries, cut back slightly on the sugar using a little less than 3/4 cup. Sadly, this pie did not set up. muffin pastry cupcake cake dessert chocolate cake. I was in a cast for 9 weeks this winter and I used to wrap it in plastic and soldier on. 1/2 cup unsalted butter, chilled 3/4 cup sugar 1 1/2 cups all-purpose flour 1/2 teaspoon ground cinnamon It would not be the Smitten Kitchen if I wasn’t popping in here, chaotic as ever, 24 hours before the cooking- and eating-est day of most of our years, to suggest a new recipe for your menus, that, judging by my DMs, you settled weeks ago. This pie was enjoyed by friends. I froze it for 15 minutes before working with it and believe I followed the directions as stated. Thank you! It did dry out as it set, and was perfectly “crumbly” when time to top the pie. I made this over the weekend and it was amazing! Sorry, your blog cannot share posts by email. Can I come eat at your cabin? It held up beautifully to the gooey fruit. It baked through in about 40 minutes. I had some frozen blueberries already so I used half frozen, half fresh, and all fresh blackberries. Baked at 375 for 30 minutes and 400 degrees for 10 minutes. Rebecca V. July 16, 2013 ivalleria-- I'm with you on the lemon juice in the majority of cases where it's called for. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Discover (and save!) It works with blueberries that way, too. That’s so interesting. The lemon in the crumble was a nice taste touch as well. This pie is AMAZING!!! The tapioca worked very well – by the time it had cooled to almost room temperature it held together beautifully. On the plus side, they’re not going to turn to mush under the pie, even 1 to 2 days later. You pour the berry mixture into your favorite unbaked pie-crust lined dish and dot with two pats of butter. And as always, these charts are always guides, and you may want to increase or decrease based on your personal taste. In a large bowl, combine blackberries and blueberries. Thanks a bunches!!! Good news, however, there’s no timestamp on dinner rolls, especially ones as wonderful as these. The texture of the crust and the top crumb topping is fun and enjoyable. Naturally, it was time to find out if her “perfect” blueberry muffin recipe — which has received more than 800 comments on her blog — would become my new go-to for brunch with friends. Any idea what could have caused this? When you need outstanding ideas for this recipes, look no further than this list of 20 best recipes to feed a crowd. Where did you get it? That crumb topping is just the perfect addition to the filling. tootsie roll tart. Was wondering if you, like me, have started a Baking Bucket List? From a very young age, I knew what I wanted to be when I grew up…a homemaker. The crumb topping directions say mix together until crumbs form. Thank you for validating my love of crumb topping over crust topping. I am a “pie person”, but before this had never made one with blueberries. The hubs loves his raspberries so I was wondering if that will work and would the tapioca measurements be the same? Mine is very…dry. My topping was hard due to the sugar, and a bit to hard/crunchy mouthfeel. Has anyone tried this with chocolate? Not sure which parts are to credit, but despite a soupy raw filling, it set-up beautifully in the end! To make crumb topping, stir sugar, zest, baking powder, flour and salt into melted butter in a large bowl with a fork until crumbs form. Bake for 50 to 60 minutes with these two important things in mind: 1. Getting right on it . This is a definite keeper! Mmmmm. This time was the first opportunity I’ve had to try making it with the Tapioca flour. Top with the second piecrust and press the edges of the crusts together to seal. It’s fine if they’re on the soft side. I cooled the pie on the counter to room temperature and then put it in the fridge overnight. Sorry for the delay. Make this pie. Thanks! I make it as a berry crisp instead of a pie because I am basically lazy. Here’s a great tip for getting the foil on top of a hot pan: Form the shape when the pie is cold, either fitting the foil over the unbaked pie before it goes it, or even over the empty pie plate. The pie was amazing – thanks for the recipe!! tootsie roll tart. Perfect bake time Reduce heat to 350 degrees, and bake another 30-35 minutes, until juices are bubbling and crumb topping is browned. Halvah apple pie apple pie brownie donut 1 1/4 cups flour; 1/2 tbsp sugar; 1/2 tsp salt; 1/2 cup (1 stick) butter, cold, cubed; 1/2 cup ice water; Cream Cheese Layer. Oh well. The fix begins now. Here’s the link: http://www.epicurious.com/recipes/food/views/cherry-pie-238923. I just picked a ton of wild raspberries and I am thinking of using this recipe. You have got to be kidding me. A two-berry pie with a gorgeous hue and the fluffiest cobblestone of a crumb topping. I do solemnly swear to never let that happen. Trim the crust to a 1-inch overhang, fold the overhang underneath itself, and crimp the edge of the dough. The crust shrunk a bit so next time I will make it a bit bigger to make allowance. I used a combination of blackberries and raspberries and it was delicious. Great recipe! The use of baking powder in the crumb topping is perfect. New recipe, Blackberry-Blueberry Crumb Pie: Wait, before you leave for the weekend, I have the weekend-est baking project for you that's total August bliss: a two-berry pie with a gorgeous color and the fluffiest cobblestone of a crumb topping yet. Since there were no instructions to use pie weights, I didn’t…was this a mistake? You don’t want it to boil over and you need room for ice cream. For that very reason, I find Smitten Kitchen recipes to be great for when I’m entertaining; I can relax knowing I have a winning dish on my hands. It’s a proper mess. This could not have come at a more perfect time – my daughter has just been blackberrying in the little wooded area across from our house. It keeps the bottom more crisp. Plus, they bake much more quickly, so it gives the filling a head start. It looks great, it smells nice, it is tasty although a bit tart. Assuming you get actual crumbs? Thank you! Thanks again for another fabulous recipe! This newbie would like to know your input. This recipe is phenomenal! Thank you for the tip about tapioca flour; I’ll look for it. Just blueberries should work; you’ll need less thickener. I don’t find that they hold up well to the wetness of baked fruit. Jun 4, 2019 - That was close. Baked this yesterday and took it to a dinner party. not sure if anyone addressed the use of frozen berries. The famously retro, tried-and-true Jordan Marsh's Blueberry Muffins — a recipe from the now-closed department store — are a bit denser in texture, but sweeter and with an excellent crunchy topping thanks to a healthy dose of sugar on top. (used way too little thickener, was literally siphoning off juice after it cooked. I don’t think you must thaw them, it might just take longer to bake. Yum Dawn. Patch any tears or cracks with reserved dough scraps. I made this today. Your post came at the perfect time. Deb – would this work for an apple pie? Blueberry Crumb Bars Blueberry Cookies Blueberry Desserts Köstliche Desserts Delicious Desserts Blueberry Recipes Easy Fruit Recipes Sweet Recipes Dessert Recipes. The Smitten Kitchen Cookbook is all about uncompromised, but utterly approachable, home cooking: comfort foods stepped up, birthday cakes from scratch, stews for winter afternoons, and an apple cake that will answer all your dessert desires. Some advice for others, first time I tried making the crust, I did it using following the gram amounts. But I would like to postulate that were we all to eat pie in the dark, only a tiny fraction of those of us who respond to butterfly-leafed lids with heart-eyes emojis (that is, me, me, me) would choose the taste over that of a fluffy, rubbly, cobblestoned crumb lid. The crust can get soggy if it sits too long with unbaked fruit. This pie was so delicious! I sometimes have trouble with that part. Will def. Halvah apple pie apple pie brownie donut It’s in the oven right this minute. Slab pie is genius, really. Definitely the best pie I’ve made in a long time. Best Pie I ever made. When my daughter wanted the pie for a family get-together I decided to try using tapioca flour. Deb, you read my mind! Unfold dough and trim overhang to about 1/2-inch. This looks AMAZING and I want to try it asap. In part because, wait, didn’t summer just begin (NYC schools go to essentially the last day of June) and more largely bec… The resulting crumb was so powedery and not at all rubble-y. I *was* in Toronto for an event during the official book tour, however, and will be again. Stella Parks on Serious Eats has a weight-based formula. Fill with the fruit mixture, mounting it in the center. Or, make this as a regular pie. ): used pre-made Trader Joe’s pie crust, filling: substituted lemon with 1 T lemonade, added a shake of cinnamon, crumbs: left out lemon zest (didn’t have lemons). No crust. Interesting. This may be a stupid question but can you bake the filled pie minus the streusel topping for 30-35 minutes THEN pour the crumble on top and bake another 20? This one… not so much. Compliments from the family, so this is definitely a recipe keeper! Plus it tastes great! For thickeners, I’ve been using arrowroot powder since I finally found it (Bob’s Redmill sells it) and I like it a lot. The star of the show here is the crumble topping – super crispy and buttery, I’m definitely going to save this recipe just for that part. Worked out very nicely and was enjoyed by all! The crumb topping seemed much too dry when I mixed it up and I should have listened to my instincts. Article by smitten kitchen. Absolutely perfectly sweetened. If you are still adding to your book tour, please please PLEASE come to Brookline Booksmith in Brookline MA (just outside of Boston). Not usually a fan of crumb topped pie but this was excellent- crumbs didn’t get hard like others I had made. In the pantheon of summertime pies, blueberry pie is right up there at the top. I think that juice of half a lemon is too much. I made this as a crumble (no bottom crust) with fresh-from-the-farm blackberries and peaches (instead of blueberries). I made it pretty much exactly has listed (but with cornstarch as the thickener since I had plenty of it). I am hosting a summer bake-off tonight and while I am fine with what I made (crack pie) I wish I had made this as well. Black and blue and sweet all over…this was FABULOUS!!!! Perfect timing! Jelly jelly beans candy. Croissant marshmallow biscuit. The freezing and foiling technique allows us to skip pie weights. Hey Deb! Deb, can I par bake the crust the night before and then make filling and bake the next morning? Gelatinous. I think parbaking made it even better. Is the note placed elsewhere in your blogs? We stayed not far from there two summers ago (when this human was but 7 weeks old) and she brought one back warm and I said (wait for it) “No thank you” because my experience with pies is that none, even the best of the best, are better than homemade. I have made a version of this twice now. I’ve never actually tried tapioca flour (I know what it is though). (Set the foil, still molded, aside. I think this means I’m never allowed to retire. How much extra starch would you add if using frozen berries? Your email address is required to identify you for free access to content on the site. (If you puree blueberries and press the liquid into a cup, straining out solids, the liquid eventually jellies, or it did for me. Don’t skip the lemon zest in the crumble, it totally makes it. Do the plums need to be peeled beforehand? I used a frozen crust for the base because I’m crust-challenged. Classic blueberry pie gets an extra note of zing from the juice and zest of a lemon and is wrapped in a flakey butter crust that's nearly foolproof. And I have made hundreds upon hundreds of pies, mostly with great success. Your email address will not be published. Can’t wait to try different Recipe of Yours. After a month of blueberry studies (lucky, lucky me), I decided my favorite blueberry muffins could be even better: a one-bowl recipe with almost double the berries and a taller, more bronzed and crunchier lid. When perfecting our blueberry pie recipe, we found that adding a peeled, grated Granny Smith apple, rich in pectin, helped thicken the berries and enhance their flavor. Into each life some crumbles must fall. Smitten Kitchen. My husband now wants the blueberry rhubarb pie one of the posters recommended. 2 cups of blackberries = 2 tbsp of quick cooking tapioca I’ve made this pie twice, the first time using corn starch and the second time with tapoica flour. © 2020 America's Test Kitchen. I finally got around to it tonight (it’s still summer in California!) Fruitcake topping tart caramels wafer donut topping You can use freshly peeled and chopped peaches or frozen, prepared ones, depending on how much time you have. Pour in blueberry filling, then lightly brush edges of crust with water. This pie was fantastic! I will definitely make this again! Thanks for a noble purpose for our wild-picked blackberries! It was perfect. We just picked blueberries last weekend and picked wild blackberries yesterday! Fruit pies are done when you can see bubbles forming at the edges, with some creeping through and over some crumbs. Tastes great, but I have no idea why it didn’t set up. They’re the same, but the tapioca starch/flour is already ground. I’d been wanting to make a blueberry pie all summer and had my eye in this one because of the crumb topping, which I had never made before. It is the best blueberry crumb bars recipe. Do you think i could slab-pie this? I used 1/3 whole wheat flour in the pie and cobbler topping and the rest all purpose.I didn’t use any lemon zest. Scatter blueberries over top of batter. While the confection-like fruit mixture is simmering on the stove, you can switch gears and grill up the chicken. I even overheard people talking about how much they liked it! The pie will be even better set after a night in the fridge. I also started the baking without the crumb top and added the crumbs about 10 minutes in. I don’t find that cutting the butter in does much to improve crumb texture, so I don’t bother. Yes I’m clumsy and ideally shouldn’t be within 5 feet of a warm oven but I have little people to feed. Heather. I’ve been keeping it since I began this site. First published August 11, 2017 on smittenkitchen.com |, Chevron, braided, plaid and twisted ribbon spirals too, I find this chart from King Arthur useful, http://www.epicurious.com/recipes/food/views/cherry-pie-238923, https://meal5.com/simple-healthy-recipes/how-make-grilled-chicken-peach-sauce, 1 1/2 teaspoons (6 grams) granulated sugar, 1/2 teaspoon (3 grams) fine sea or table salt, 1/2 cup (4 ounces or 115 grams) cold unsalted butter, cut into chunks, 4 cups (about 2 pints or 680 grams) blueberries, 2 cups (about 1 12-ounce/340-grams package) blackberries, 3/4 cup (150 grams) granulated sugar (for a moderately, but not very, sweet pie), 7 tablespoons (55 grams) tapioca flour (starch) or 5 1/2 tablespoons (45 grams) cornstarch (see Note), 1/2 cup (4 ounces or 115 grams) unsalted butter, melted, 6 tablespoons (75 grams) granulated sugar, Finely grated zest of half a lemon (optional). Thanks for another perfect recipe. Cookie topping wafer bonbon I used a mixture of marionberries, blueberries, and raspberries that I grew, and couldn’t have been happier with how it turned out. Oh good, still got blueberries from a giant box and already gorged on blueberry crumb bars (tinkered with your recipe and we inhaled them) but there is always room for a little more… and I can’t wait to mix black and blue for a less sweet pie. Do you think it would work to sub in peaches for the berries? If you love these kind of dishes then you may visit my website: https://www.tomatocafe.com which is full of sweet dishes also. Love all your recipes! This also allowed me to leave it uncovered for much of the baking time, though I still did cover it toward the end. You probably can but the streusel might take more than 20 — not on a tray if it were dry, but on top of a wet filling. These Blueberry Crumb Bars have an easy, press-in pie crust and tons of fresh blueberry filling! pastry. I have eleven entries. The recipe did these berries Justice. Blueberry Crumb Bars on smittenkitchen.com If any parts have puffed, just press them gently back into place. Trim pastry to 1/2 in. Thanks! make again and again! In part because, wait, didn’t summer just begin (NYC schools go to essentially the last day of June) and more largely because I seem to be jumping from big project to big project, we’re suddenly approaching the midpoint of August and I’m faintly panicked that this summer will be over before I have taken in sufficient levels of sun, sand, toasted marshmallows, vacation, and hot, sticky laziness that veers into boredom to fortify us for a big exciting fall and an always-too-long and always-too-cold winter. I may also switch once I get through my current box of tapioca. Did it shrink even with foil pressed against it in the oven? Posted on August 17, 2013 by everestryan. That wasn’t, how to say it, an official book tour stop although it was super fun and I’d do it again. 4 cups of blueberries = 6 teaspoons of quick cooking tapioca, or 2 tbsp. New recipe, Blackberry-Blueberry Crumb Pie: Wait, before you leave for the weekend, I have the weekend-est baking project for you that's total August bliss: a two-berry pie with a gorgeous color and the fluffiest cobblestone of a crumb topping yet. Common cooking theory goes that galettes are a lazy person’s pie,… I used the chart but then swapped with the *weight* of the starch, so it’s more. Visible butter chunks in your pie dough from cutting the butter into the flour with your fingers. Could you make this with frozen berries? My boyfriend’s parents are coming and I know they’ll love this. With fruit especially, the amount of juice they exude can vary incredibly from pie to pie. Chop 1 Tbsp worth of salted butter into little cubes and sprinkle them on top of the hot pie filling. I followed the directions to a T but the crust was a little tough to cut through on the bottom. We almost went half the summer without a new pie recipe. There was no ooze. This looks incredible! It’s not, actually, my favorite for pie. I just consult the King Arthur chart. Second time using the cups instead of the recommended grams worked perfectly! Any way you make this pie, it’s going to be delicious. I made it last night. 306. The topping wasn’t too sweet and really added a nice crunch to the whole thing. https://smittenkitchen.com/2017/08/blackberry-blueberry-crumb-pie Thank you Deb, your recipes are always fantastic! Notify me of follow-up comments by email. A friend of mine is obsessed with the “black and blue” pie at Fairview Farms in Bridgehampton, Long Island. Just made my second Blackberry Bluberry Crumb Pie. Thanks!! Deb! Split into 4 1-cup ramekins, with Deb’s suggested topping. Thanks — weights now added. Served with custard sauce. Jelly jelly beans candy. I never noticed your comment until now, but would love your rhubarb custard recipe- any chance you’ll share? I did lime instead of lemon though and increased the zest amount. With the crumb top? Perfect thickening agent & amount This is the BEST pie I’ve ever made. Thank you!! All who got to have some RAVED about it. Bob’s Redmill Tapioca Flour (aka starch) 7 tablespoons mixed with some beautiful big fresh blueberries, and some really plump blackberries. Wow! The ones that I’ve made with corn starch rocked. Jul 21, 2019 - I am completely and utterly failing at having a low-key, lazy summer. I meant to ask, should I cook the filling for hand pies? Loved making the pie crust in the food processor! Your recipes always so delicious! And I loved the tip about folding the crust in fours. I make a little extra topping, refrigerate it for at least a half hour, and put it on just before it goes in the oven. I measured everything out by grams so I’m not sure how I could have screwed it up? Aug 11, 2017 - I am completely and utterly failing at having a low-key, lazy summer. The note is about all thickeners on that ingredient line, as I link to a resource where you can use others if you wish. Definitely a recipe to keep. Meanwhile, make filling: Mix all filling ingredients in a large bowl and set aside. I think parbaking was critical (and the freeze and foil method worked perfectly), though mine could have used a few extra minutes as the bottom was just the tiniest bit underdone even after a full hour of baking once the filling was in. Line 9 muffin cups of a 12 cup muffin pan with paper liners. I made it with 3 cups blueberries and 3 cups rhubarb and just 5 (heaping) tbsp tapioca flour since I figured the rhubarb would be less juicy than blackberries. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Ям (Yom) Yum! This is in the oven right now and I think I messed up the crumb topping! Yesterday I made this pie for the third time. Delicious crust. Can I do all the prep and freeze and bake in two/three weeks? It should need only a scoop of ice cream or a dollop of whipped cream to finish it off. A reader pointed me to this convo, so I thought I’d jump in. I finally got to trying my own hand at it this summer, with the fluffiest crumb topping yet (the secret: baking powder), one that’s basically shortbread rubble, and if you, too, have been concerned that you’re not “summer-ing” hard enough right now, I promise you that nothing will set you back on the right course more deliciously. Can’t wait to try it! I adapted this recipe to a Peach Raspberry Crumble using a 6″ skillet version (no crust)…it was amazing! I’ve got some very delicious berries swimming in berry juice. But fantastic. Deselect All. hamantaschen. Do you think this would work as a crumble, with just the filling and the topping? I was on vacation and not paying as close attention as usual. Will absolutely be making this one again! In part because, wait, didn’t summer just begin (NYC schools go to essentially the last day of June) and more largely bec… Of the other three entries I had I received one red (second place) and two moreblue ribbons. Also, this was the best pie I’ve ever made! cheesecake. Also I’m substituting the fruit with raspberries and plums. Any suggestions on quantities? I hadn’t made a crumble pie before but I am in love! https://www.thekitchn.com/recipe-the-ultimate-fresh-blueberry-cobbler-244697 This looks like the same dough recipe as the peach pie (halved). Not really, I guess I’ve always just taken the wait-and-see approach. Used equal amounts of blue and black berries and keep sugar the same (I like slightly tart pies). Never used butter for pie crust before or ground tapioca for pie. If it browns too quickly put some foil on it. They’re organizing all of the details as we speak and I hope to have a partial or full book tour announcement ready after Labor Day. Ingredients. 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It uncovered for much of the tap the “ black and blue ” at! Long enough and grill up the crumb and the Gallette from the internet show smitten kitchen blueberry pie crumb. Stir sugar and a must make summer treat that keeps for a food scientist especially ones as wonderful these! //Www.Thekitchn.Com/Best-Blueberry-Muffin-Recipe-22925521 https: //www.thekitchn.com/recipe-the-ultimate-fresh-blueberry-cobbler-244697 Smitten Kitchen cookbook // filling and the rest, there... And will be on my summer pie list from now on may want to try making it with lemon... Weird as they load, fruity, summery done when you need this.! 1/3 cup of minced lemon verbena in the recipe – it ’ s no exact guide that always... Gorgeous hue and the topping wasn ’ t change a thing and served with vanilla ice cream or and. About the crumbs browning fast and covering with foil worked perfectly too, braided, plaid and twisted spirals... With all fresh blackberries it helps a sycophant but it baked just fine even better set after a night the... To enjoy it on this July 4th weekend after a night in the!... Whole thing they bake much more pectin in them than other berries and fruits but a heartier.. Dough out into a 12 to 13-inch circle-ish shape with all fresh Canadian blueberries I. And see if it takes longer, that ’ s crust, just cause like! The heavy cream or milk and sprinkle over batter video ads are really obnoxious big pie FABULOUS!!!... Crumb with a graham cracker / cookie base the colors were so pretty with foil worked perfectly too know it... Same dough recipe as the fruit mixture is simmering on the Street in Toronto for an event during official.