Second time using the cups instead of the recommended grams worked perfectly! Wow, blackberries and blueberries, I love it. Posted on August 17, 2013 by everestryan. Croissant marshmallow biscuit. Thanks for another perfect recipe. Also, would the thickener need to be adjusted for the cherries? This was my first attempt at pie making! I will be exploring more! In part because, wait, didn’t summer just begin (NYC schools go to essentially the last day of June) and more largely bec… I actually still can’t say it sounds good to me for some weird reason, but holy cow, this pie was DELICIOUS! 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? Common cooking theory goes that galettes are a lazy person’s pie,… Since there were no instructions to use pie weights, I didn’t…was this a mistake? In part because, wait, didn’t summer just begin (NYC schools go to essentially the last day of June) and more largely bec… Any suggestions on quantities? Think you could skip the crust part and just use the top as a sort of a berry crumble? I put all the blueberries on the bottom and all the blackberries on the top…..all that juicy blackberryness seeped onto all the other fruit and with using equal amounts of the tapioca starch and cornstarch, the slices turned out clean and eye-catching on the dessert plates. Big disappointment. If I made this again I’d probably increase the ratio of blackberries to blueberries, just cause I like that flavor better. Everything I love in a pie. Thank you for validating my love of crumb topping over crust topping. Cookie topping wafer bonbon I pass on the crumble top and just make a double crust because, with your writings, my pie crust game has moved up a level. My husband now wants the blueberry rhubarb pie one of the posters recommended. Do you think i could slab-pie this? And you are right – the crust was not mushy even days later! ... lemon and lemon zest do wonders for blueberry pie. I’d actually say that the crumbs are on the shortbread side of crumbs. I had so much fun making this and I am having too much fun eating it! Cornstarch, a super-fine powder made from the pure starch from corn, is an often-overlooked ingredient that really does work magic. and now I am eating a slice with some plain Greek yogurt on the side and it’s pretty heavenly. Also, this probably goes without saying, but this recipe definitely works with other berries and fruits. Brownie Trim pastry to 1/2 in. Your email address will not be published. Use yours, just increase the crust and filling — you might even go up by 50% The crumb should be about the same, but no harm in extra. I don’t find that the thickening bonds hold up as well. I personally don’t use as much thickener for crumbles because I’m not aiming for a clean slice (well, this won’t/shouldn’t slice clean but you get the idea). Grab that piece of foil you set aside from the parbaking phase and upend it over the top of the pie to protect it against further browning once it reaches the color you want. blackberry-blueberry crumb pie I am completely and utterly failing at having a low-key, lazy summer. Thanks! This was outstanding! While the confection-like fruit mixture is simmering on the stove, you can switch gears and grill up the chicken. It makes silky pie fillings, gorgeous gravies, and crackly, crispy fried chicken; it crisps tofu and softens chicken for stir-fries; it makes your powdered sugar last longer on baked goods and keeps taco seasoning stay fresh in the pantry. I have a bag of frozen blueberries/blackberries/cherries in the freezer that needs to be used. I even overheard people talking about how much they liked it! Perfect sweetness It was a last-minute invite and I basically never say no to going to Toronto because everyone there is unbelievably nice. Onward! Fruitcake topping tart caramels wafer donut topping pie If I use Firefox as a browser, it prints at 2 pages. Will def. They’re tender, not crunchy. The hubs loves his raspberries so I was wondering if that will work and would the tapioca measurements be the same? He always thanks me for coming all the way over, as if I lived I’m going to be using frozen blackberries alongside fresh blues. To me, summer and streusel top pie go hand and hand. We almost went half the summer without a new pie recipe. Oooh, good question. Perfect timing! Not a problem I’ve seen others note, so I don’t know what happened. Your recipes always so delicious! Delicious. On the plus side, they’re not going to turn to mush under the pie, even 1 to 2 days later. Slab pie is genius, really. This crumb browns much more quickly than the pie is done. In part because, wait, didn’t summer just begin (NYC schools go to essentially the last day of June) and more largely bec… I hope to have some or all of the book tour dates to share after Labor Day. The berries were perfectly seasoned and the right looseness/gelling. I am not immune to the charms of elaborate pate brisee crafts. Crust shrunk almost completely down the sides! Fruitcake topping tart caramels wafer donut topping pie These sweet things are just what you need this week. Make filling: In a large bowl, toss together blueberries, cornstarch, sugar, and lemon zest and juice. Any idea what could have caused this? If you love these kind of dishes then you may visit my website: https://www.tomatocafe.com which is full of sweet dishes also. You write not to use a deep-dish pie pan. I sometimes have trouble with that part. I cut the recipe in half and made mini pies using a muffin pan, vs. one big pie. Made this one over the weekend and we all loved that the filling wasn’t too sweet, and that the crumbs had that nice lemony note. Can’t wait to try it! I was in a cast for 9 weeks this winter and I used to wrap it in plastic and soldier on. The note is about all thickeners on that ingredient line, as I link to a resource where you can use others if you wish. Deb! Your post came at the perfect time. i either use a 1-1 ratio or just slightly less than 1-1. Can I come eat at your cabin? My crust came out a bit tough (hard to get a fork through when eating). This might only take 20 to 30 minutes. Thank you!!! 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. It was simply amazing and came out beautifully. I haven’t made a pie in a few months, sadly, and this might be the thing that gets me off my backside to make one! Directions. Fill with the fruit mixture, mounting it in the center. I used a frozen crust for the base because I’m crust-challenged. Brush the top with the heavy cream or milk and sprinkle with the remaining tablespoon of sugar. Okay, I apologize in advance for being so anal. Cookie topping wafer bonbon The past few weeks I’ve been packing up and getting ready for my move up to Boston and the start of my new job. Which would work better? Thanks! I used a mixture of marionberries, blueberries, and raspberries that I grew, and couldn’t have been happier with how it turned out. Really, it’s just a pie…but in a sheet pan instead. Thanks again for a great recipe. And I didn’t need to put the foil on while it baked, browned just perfectly in 50 minutes. I would love to make this,having just bought a big box of blueberries and needing to use up the last of the blackberries in the freezer before this year’s harvest is ready, – but I am missing the European measurements for the filling and the crust. But, I caved this… Yes, please. I just have horrible luck with getting burned when doing the foil over the pie thing. Any way you make this pie, it’s going to be delicious. I've been using citric acid powder instead, and lemon zest/essential oil when I need lemon flavor in particular. This one… not so much. This looks delicious! In case it helps anyone else – I made 1/2 recipe using 2 cups of blueberries I’d frozen, 6oz of fresh blackberries. As a first time pie maker- I am so grateful for such clear instructions!!! They’re not chocolate people (After 11 years, I still can’t accept that fact) so this will be a nice dessert compromise. Everyone loved them! Perfect thickening agent & amount The tapioca worked very well – by the time it had cooled to almost room temperature it held together beautifully. I used the chart but then swapped with the *weight* of the starch, so it’s more. Then mix the water/corn starch mixture together with the lemon juice and sugar in a medium saucepan on medium heat. From Christina Tosi- Momofuku Milk Bar Cookbook-. I used a combination of blackberries and raspberries and it was delicious. 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. I’ve made this pie twice, the first time using corn starch and the second time with tapoica flour. I would often grind the tapioca (you don’t have to, it just has a jammier texture otherwise) in a coffee grinder (that I use for spices) into powder, this just saves the step. The recipe did these berries Justice. Here’s hoping she’s got personality bc she certainly doesn’t have looks , Deb, I beg you, please end the video ads!! Thanks! 13 Mar / 2013. I finally got around to it tonight (it’s still summer in California!) Oh! I made this over the weekend and it was amazing! I’ve only recently succumbed to parbaking (it’s still my least favorite thing but yes, the crusts hold up better) so it’s not insisted on in earlier recipes. 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. Don't wait to indulge in a slice of blueberry pie, a homey treat that calls to mind Mom's best baking. 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. Although I can’t vouch for it personally, it makes sense that if you base the amount (by weight) of starch on the weight (largely water) of the fruit, rather than volume, you would get consistent results. It worked perfectly — same size crust (though I probably threw away 1/3 of it, the pan is twice as deep as a pie dish so it’s not just half), half the berry mixture, and half the crumbs. It should make for a perfect patriot themed dessert! I followed the directions to a T but the crust was a little tough to cut through on the bottom. It didn’t soften against the pie at all? May 28, 2012 - I’m an all-butter crust kinda gal; I’ll exchange flavor for flakiness any day of the year and, like a lot of us, I’m pretty freaked out by shortening in general. Assemble and bake: Pour filling into crust and scatter crumbs over the top. Keep going. Assuming you get actual crumbs? Thanks Emily. I made this as a crumble (no bottom crust) with fresh-from-the-farm blackberries and peaches (instead of blueberries). It held up beautifully to the gooey fruit. Never used butter for pie crust before or ground tapioca for pie. This crumble top looks like the answer!! Powder sugar plum liquorice. Set the pie on a baking sheet (to catch any juices that drip, avoiding that whole smoking oven thing), and bake for 30 minutes. Tastes great, but I have no idea why it didn’t set up. I’m thinking chantilly cream or ice cream to serve (home made – literally equal amounts cream and whole milk with a handful of sugar to sweeten). Excellent! Don’t change a thing. I wonder, Deb, if the crumb topping would be better if one didn’t melt the butter before adding to the rest of the crumb topping ingredients? I’m making a birthday pie for someone who requested blackberries and chocolate. I just picked a ton of wild raspberries and I am thinking of using this recipe. I measured ingredients by weight, with what I believe is an accurate scale- but I never got crumbs, I got a wet dough. Smitten Kitchen. A two-berry pie with a gorgeous hue and the fluffiest cobblestone of a crumb topping. Dock all over with a fork. They’re similar, but not a direct equivalent. Do let me know if it continues to be problematic on your end. Of course it was my right arm too. I never noticed your comment until now, but would love your rhubarb custard recipe- any chance you’ll share? Did it shrink even with foil pressed against it in the oven? Fold overhang under edge of pie crust and crimp decoratively. I’ve been keeping it since I began this site. It’s baked on a rimmed baking sheet and filled with a fruit mixture. Baked at 375 for 30 minutes and 400 degrees for 10 minutes. I made this yesterday exactly per the recipe – it was fantastic! I had some frozen blueberries already so I used half frozen, half fresh, and all fresh blackberries. Everyone loved it! Thank you! Make this pie. I am dairy free, would earth balance butter do well here and a 1-1 ration? How much extra starch would you add if using frozen berries? Scatter blueberries over top of batter. I usually halve pie recipes where I bake a half and freeze the other half for another day. Eating the last slice tonight. Just made my second Blackberry Bluberry Crumb Pie. I honestly love his berries so much, I’m not even sure I could sacrifice any to pie! I have eleven entries. It’s a wonderfully artistic bookstore with an amazing Jewish deli just around the corner (: Thank you! It’s not, actually, my favorite for pie. With fruit especially, the amount of juice they exude can vary incredibly from pie to pie. Post was not sent - check your email addresses! On a floured work surface, roll out 1 disk to a 12-by-16-inch rectangle. Ty. But I don’t think you’ll be disappointed if you use cornstarch instead or anything. Followed the recipe exactly and it turned out perfect. I make it as a berry crisp instead of a pie because I am basically lazy. I think I like yours better. This pie is AMAZING!!! Unfold dough and trim overhang to about 1/2-inch. with a lattice top, but UGH who wants to spend a gorgeous summer saturday on that???? Might have to go buy some blackberries tonight! A reader pointed me to this convo, so I thought I’d jump in. I made this today. Is pre-baking the crust critical to its success? Where did you get it? Added cinnamon. In a large bowl, combine blackberries and blueberries. Plus, they bake much more quickly, so it gives the filling a head start. I just happen to have fresh local peaches and was thinking of making a pie. https://www.americastestkitchen.com/recipes/4325-blueberry-pie Yum Dawn. Bake until tops are golden and a wooden toothpick inserted into center of muffins comes. This Blueberry Slab Pie is topped with a mixture of brown sugar, oats and pecans, giving the pie a little crunch as well. Sorry for the delay. I made this in a 6″ springform pan as a half size, but “deep dish” recipe. Thanks! You will also receive free newsletters and notification of America's Test Kitchen specials. pastry. Not really, I guess I’ve always just taken the wait-and-see approach. The crumble was perfect and so good!! Patch any tears or cracks with reserved dough scraps. The blueberries I got were really nicely tart so the pie had a delicious sour (but still sweet) flavor. I used cornstarch instead of tapioca flour because of a grocery shopping mishap – increased the amount from 5.5 tbsp to about 6-6.5 tbsp to account for any extra water from the strawberries. Gourmet has a recipe for cherry pie from July 2007 that uses 3 Tbsps of quick tapioca, ground in a spice or coffee grinder and 2 Tbsps of corn starch.. Like you said, tapioca keeps the filling is clear and it gels well but combining it with cornstarch, it’s softer in mouth feel but still allows the filling to set nicely. Can I do all the prep and freeze and bake in two/three weeks? In part because, wait, didn’t summer just begin (NYC schools go to essentially the last day of June) and more largely bec… The bigger variable, and what makes it seem like fruit pies are so inconsistent, is that volume measurements are so unpredictable for fruit *and* the amount of sugar in a given recipe will control the behavior of the starch, which can wreak havoc in pies that are seasoned to taste. 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. Can’t wait to try it! We are currently making it a again, using frozen blueberries this time. Thanks for a noble purpose for our wild-picked blackberries! I even added an extra 2 T of butter but still, so dry! 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. They absolutely loved it, I did the hand mix method and used tapioca flour for thickening. Don’t skip the lemon zest in the crumble, it totally makes it. I want to make hand pies (I originally wanted to make strawberry rhubarb from another recipe I like, but can’t get rhubarb right now). Whisk together the water and corn starch first, ensuring there are little to no lumps. Roll out crust: On a floured counter, roll the dough out into a 12 to 13-inch circle-ish shape. The ones that I’ve made with corn starch rocked. Do the plums need to be peeled beforehand? Trim the crust to a 1-inch overhang, fold the overhang underneath itself, and crimp the edge of the dough. 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. AMAZING pie, Deb! A cookbook recipe exclusively for All-Access members from The Perfect Pie. 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). Yesterday I made this pie for the third time. Larger chunks and trying to keep the top from getting too brown might also give it a softer effect. Make more than one. I think this means I’m never allowed to retire. Hope it’s all better soon. THIS pie…. 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. Yay for Team Streusel. That’s so interesting. Used equal amounts of blue and black berries and keep sugar the same (I like slightly tart pies). Deb, This is a definite keeper! You don’t want it to boil over and you need room for ice cream. The second time I put it into individual sized bowls. Thanks! Is it normal for the filling to be slightly cloudy even after baked thoroughly (for at least 55 minutes)? A little bit of everything including tapioca seems to give me just the right, “Goldilocks” effect. I am a “pie person”, but before this had never made one with blueberries. The crumb recipe is great too. Delicious, delicious juice.) I used a little (~1/2 Tbsp) more tapioca starch since with such tall slices I wanted a slightly cleaner cut. Thanks so much for the recipe. Will absolutely be making this one again! Deselect All. Thank you for the fabulous recipe! How is it that I have never in my life made a crumb top pie? Big thank you from a Danish fan! Discover (and save!) (I buy it from. 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… The crust shrunk a bit so next time I will make it a bit bigger to make allowance. At least in the dark. As it would happen, I made a black’n’blue pie just two weeks ago. March 12, 2011. Notify me of follow-up comments by email. Croissant marshmallow biscuit. I first made this for my boyfriend’s company holiday party (meaning blueberries were out of season) and it was still a huge hit! Worked out very nicely and was enjoyed by all! Hallelujah! Look, I too enjoy the look of a stunning, woven lattice of a pie lid. It works with blueberries that way, too. Jul 21, 2019 - I am completely and utterly failing at having a low-key, lazy summer. 9. thanks! This is one of my favorite dish. They scare me every time they start auto-playing and they make the screen jump around all weird as they load. Blueberry Pecan Galette; Black & Blue Pie; Blueberry Cheesecake Pie. i’ll definitely try to make it I made this for a potluck and it turned out great! It’s really early, but she brought home quite a haul! Oh well, I might just have to make it next week. This one will be on my summer pie list from now on! Do you have any suggestions for making the crumb with a different type of flour? I don’t find that cutting the butter in does much to improve crumb texture, so I don’t bother. I’m using a Mac with Safari. Easy to follow, and comes out just as expected… beautiful and delicious! 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. Wish I knew how to add a picture!! Here’s the link: http://www.epicurious.com/recipes/food/views/cherry-pie-238923. It slices beautifully. There was no ooze. Delicious crust. Thank you Deb, your recipes are always fantastic! I will be making this as soon as I am done capturing peach goodness with your Peach Butter recipe — so fantastic. I wanted to see what you said about using that instead of the tap. This is in the oven right now and I think I messed up the crumb topping! I froze it for 15 minutes before working with it and believe I followed the directions as stated. Pie Dough. Reduce heat to 350 degrees, and bake another 30-35 minutes, until juices are bubbling and crumb topping is browned. Roll the other piece of the pie … And honestly – there’s no exact guide that will always be perfect. My topping was hard due to the sugar, and a bit to hard/crunchy mouthfeel. Every component was delicious – the crust was perfect, the berries were tangy and sweet (but not “I’m heading straight to the dentist” sweet) and the crumbs were just the perfect topping. 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. Ям (Yom) Yum! Perfect bake time Wow! 2 cups of blackberries = 2 tbsp of quick cooking tapioca Try one of these, our most popular blueberry pies, today. beyond edge of plate; flute edges. 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. My baking — well, cooking — bucket list has probably 1000 items on it. Black and blue and sweet all over…this was FABULOUS!!!! Those are pretty much my 3 fave pies! Getting right on it . Fruitcake topping tart caramels wafer donut topping The owner’s daughter, Meredith, makes them and many other flavors with a cult following. Article by smitten kitchen. 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. The use of baking powder in the crumb topping is perfect. It’s in the oven right this minute. Sorry, your blog cannot share posts by email. Mmmmm. Crust: Nonstick cooking spray, for pan. We almost went half the summer without a new pie recipe. It did LOOK like a lot of flour when I was mixing it together. your own Pins on Pinterest My 19 year old son’s favorite pie is plain blueberry, but I made your Blackberry Blueberry Crumb Pie and he said it is the best pie his ever eaten. Or, make this as a regular pie. Meanwhile, make filling: Mix all filling ingredients in a large bowl and set aside. By the way…I did not change the recipe one iota!! We devoured it, probably a little too quickly… I made it with a buttermilk pie crust and swapped in whole grain flours for some of the all purpose, since that’s just my flavor preference, otherwise followed the recipe exactly and it turned out great. What ’ s more this minute and crumb topping is browned bucket of freshly blackberries. Wouldn ’ t feel flakey- a little easier to cut and serve, and the topping wasn ’ bother. Pages also and the topping or maybe 1.5x raspberries- the colors were pretty... 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Way and won ’ t freeze the crust, I have been accumulating a few substitutions follows! May want to check out the comment guidelines before chiming in and enjoyable it turned out delicious prepare! Always fantastic are currently making it with the remaining smitten kitchen blueberry pie of sugar and cinnamon together in bowl...