Blackberry Pie with Streusel (Print Version)
# Ingredients:
→ Filling
01 -
6 cups fresh blackberries
02 -
1 cup sugar
03 -
1 tablespoon lemon juice
04 -
⅓ cup corn starch
→ Pie Crust
05 -
1 cup flour
06 -
½ teaspoon salt
07 -
½ cup cold butter
08 -
¼ cup buttermilk or milk plus a splash of vinegar
→ Streusel
09 -
½ cup flour
10 -
3 tablespoons sugar
11 -
3 tablespoons brown sugar
12 -
4 tablespoons melted butter
# Instructions:
01 -
Preheat the oven to 350°F. Lightly grease a pie pan and set aside.
02 -
In a large saucepan, add the blackberries, sugar, and lemon juice. Bring to a simmer, stir in the corn starch, and cook until thickened. Let cool to room temperature.
03 -
In a bowl, mix flour and salt. Grate cold butter into the mixture and cut in until butter pieces are pea-sized. Add buttermilk and mix until dough just comes together. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 20 minutes.
04 -
In a small bowl, whisk together flour, sugar, and brown sugar. Drizzle in melted butter and whisk until crumbly. Refrigerate until ready to use.
05 -
Roll the dough out on a floured surface to fit the pie pan. Press into the pan and shape edges to form the crust.
06 -
Spread the filling evenly into the crust. Sprinkle the streusel on top in an even layer.
07 -
Bake for 55-60 minutes, or until the crust is golden and the filling is bubbling and thick. Let cool completely before slicing and serving.
# Notes:
01 -
To freeze an unbaked pie, assemble it, freeze until the filling is firm, then wrap in plastic wrap and aluminum foil. Bake from frozen, adding 15-20 minutes to the baking time.
02 -
A baked pie can be stored at room temperature for one day, refrigerated for up to 5 days, or frozen for up to 3 months.