Black Raspberry Pie with a Crumble Topping
A delightful black raspberry pie featuring a sweet and tart filling encased in a buttery, flaky crust and topped with a crunchy crumble.
Equipment
- 9-inch pie plate
- Mixing bowls
- Pastry blender or fork
- Measuring cups and spoons
Ingredients
Crust Ingredients
- 1 1/2 cups All-purpose flour
- 1/2 cup Cold unsalted butter Cut into small cubes
- 1/2 teaspoon Salt
- 1/4 cup Ice water Add as needed
Filling Ingredients
- 4 cups Black raspberries Fresh or frozen
- 3/4 cup Granulated sugar
- 2 tablespoons Cornstarch
- 2 tablespoons Lemon juice
Crumble Topping Ingredients
- 1/2 cup All-purpose flour
- 1/4 cup Brown sugar packed
- 1/4 cup Cold unsalted butter Cut into small pieces
- 1/4 cup Oatmeal rolled oats
Instructions
Instructions
- Make the pie crust: In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.
- Roll out the dough and fit it into a 9-inch pie plate. Trim and crimp the edges.
- Make the filling: In a large bowl, combine black raspberries, sugar, cornstarch, and lemon juice. Mix well.
- Pour the filling into the prepared pie crust.
- Make the crumble topping: In a medium bowl, combine flour, brown sugar, cold butter, and oatmeal. Use your fingers to rub the butter into the dry ingredients until the mixture is crumbly.
- Sprinkle the crumble topping evenly over the pie filling.
- Bake in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Let cool completely before serving.
Notes
For a richer flavor, use a combination of fresh and frozen black raspberries. You can also add a teaspoon of vanilla extract to the filling for enhanced flavor. Serve warm or at room temperature with a scoop of vanilla ice cream.