This old-fashioned berry pie features a flaky bottom crust and a golden, buttery crumb topping that bakes up crisp on the outside and tender underneath. It is hearty, comforting, and exactly how berry pie is meant to be.
Ingredients
Berry Filling
- 5 to 6 cups mixed berries (blueberries, raspberries, blackberries, strawberries)
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Crust
1 single 9-inch pie crust (homemade or quality store-bought)
Crumb Topping
- 1 cup all-purpose flour
- ½ cup brown sugar, packed
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
Instructions
- Preheat the oven to 375°F.
- Prepare the filling.
In a large bowl, gently toss the berries with sugar, cornstarch, lemon juice, lemon zest, vanilla, and salt. Set aside for 10 minutes to allow juices to release. - Prepare the crumb topping.
In a medium bowl, mix flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or your fingers until large, chunky crumbs form. Do not overmix. The crumbs should be uneven for a rustic look. - Assemble the pie.
Place the bottom crust into a 9-inch pie dish and crimp the edges. Pour in the berry filling, spreading evenly. - Top generously.
Sprinkle the crumb topping evenly over the berries, fully covering the surface. Press lightly so it stays in place but remains loose and textured. - Bake.
Steam Bake using steam plus convection at 375°F for 40 minutes, then reduce the temperature to 350°F for 10-20 minutes until the filling is bubbling and the crumb topping is deep golden brown. - Cool before slicing.
Let the pie cool for at least 2 hours. This allows the filling to set and gives clean slices.
Serving Tip
Serve warm with our rich custard-base vanilla ice cream. The contrast between the crisp crumb topping, juicy berries, and creamy ice cream is hard to beat.
