Blackberry Crumble Pie

I apologize before hand for sharing this one.I shall warn you...make this once and you will be addicted and your friends will be begging for more.

It is painfully simple and beyond "smack your mama" good... So I have this farmers market on the side of the road that I go to.  I really think I couldn't live without one of these little fresh local veggie markets near by.  I go every week to check out what Chesterfield Berry Farm has in and they really do have things coming and going according to what is "in season".  Which means it is loaded with flavor.

Guess what is in season right now...blackberries!  One of my favorites!!!  And if you want to take the kids to pick some I hear rumor they are not charging the fee to take the hay ride out with the kids to pick your own!  Hoping to do that with the kids next week.

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They were ginormous and so I froze a bunch and of course have been making lots of blackberry everything :-)

Ingredients:

Pie Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
  • 1/4 cup ice water

For the filling:

  • 4 cups fresh blackberries
  • 1/2 cup sugar
  • 1/4 cup flour
  • 2 teaspoons lemon juice
  • 1 tablespoon fresh minced ginger

For the crumble:

  • 1 cup flour
  • 3/4 cup toasted slivered almonds or walnuts
  • 1/4 cup sugar
  • 8 tbs melted butter

Crust directions:

I have been spending the summer finding my favorite crust recipe...I have come to the conclusion that Martha Stewart's wins in the pie department.  Hands down.  Now I am dying to get my hands on her new Pies and Crust book! And until I do...they have a great link to some sneak peeks .

This recipe if a mixture of several I tried and I took y favorite parts from each and as always changed them around to fit our families taste buds.  For me I love a buttery, light flaky crust....with a tad bit of sugar to sweeten it up.

This Summer I have also discovered a new reason to LOVE my food processor.  If you follow this blog then you probably know I have a love affair going with a few of my kitchen appliances.  You don't have to spend a ton of money...I paid around $25 for mine at Target in the clearance end cap a few years back.  I use it for everything and now....pie crust!

So much easier than a traditional mixer.  Chops it up perfectly!Start by adding in 2 1/2 cups flour.

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1 teaspoon salt and sugar...Ok I admit it...I put a bit more sugar in there ;-)

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Throw in the butter!  Cold butter!  Just cut it up into cubes.

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This is the part where I normally put the lid back on and do a "pulse" on the butter flour mixture till it gets a bit crumbly and then add in the 1/4 cup ice water via the top spout.

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And poof...I have pie crust!  I plop it onto a sheet of plastic wrap.

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Take the side and squish it all together into a ball and pop it in the fridge to firm up for 15 to 30 minutes.

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I prefer to move onto making the crumble before preparing the berries because the berries can get a little watery if you let them sit to long.  I am going to show you the order I go in.

Crumble Top:

It's a fact.  I am addicted to anything "crumble top".  I put them on muffins, cakes...pies.  Everything is better with a crumble top.  It just is!  And crumble tops are so fast to make!  Did I mention you can freeze any leftover crumble and pull it back out when you are making a fast batch of muffins?  Love that!

Moving on... Start with 1 cup of flour and 1/4 cup of sugar

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3/4 cups of either slivered almonds or walnuts.

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and of course the lovely 8 tablespoons of melted butter

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and look how yummy that looks after you mix it all up!

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Now set that to the side and go back to your fridge and grab the pie crust out. I roll mine out on a lightly floured surface.

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I roll it up onto the rolling pin and I will show you how I "unroll" it back onto my pie plate...

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and yes...I learned that from Martha...cause she is the bomb at pies!  The gal knows her stuff ;-)

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make it all pretty...

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Throw the crust in the oven at 350 degrees for about 10 minutes then bring it out and let it cool for at least 10-20 minutes.

While it is cooling it is finally time to start the filling.

Pie Filling:

Pour 4 glorious...yummy cups of blackberries in a bowl

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Add in 1/2 cup sugar and 1/4 cup of flour

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Oh and don't forget to add in my newest love... 1 tablespoon ginger

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1 tablespoon of lemon juice...and if you are like me and run out of lemon juice often...real lemonade will work.

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Now mix that up GENTLY.  You don't want to squish the heck out of those berries.  You just want to coat them.

Oh and if you are all preggo like me your belly may get in the way and you end up wearing a ton on flour on your belly...lol!  That darn belly is always getting stuff on it now :-)

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Now it's time for the big moment!!  Time to throw it all together!

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Notice the remnant of the green tomato on the right?  I swear I wasn't making fried green tomatoes at the same time as this pie...darn cravings! LOL!

Back to the pie...add the crumble top and back it at 350 degrees till the crumble and crust have a light golden brown to them.

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I suggest letting it cool down for at least 1-2 hours.  This allows the filling to thicken up a bit...but it really is sinful warm with a scoop of ice cream beside it.

Enjoy!!