Black and Blue Pie with Brown Sugar Crumb
A black and blue pie topped with a brown sugar crumb topping and filled with the perfect sweet-tart combo of blackberries and blueberries.
Yield: 8 servings
For the crust
  • 2½ cups all purpose flour
  • 1 tsp sugar
  • 1 tsp kosher salt
  • 1 cup unsalted European-style butter, cut into ½-inch cubes
  • ½ cup ice
  • 1 cup ice water
  • 2 tbsp apple cider vinegar
For the brown sugar crumb
  • 1 cup all purpose flour
  • ½ cup old-fashioned rolled oats
  • ¼ cup packed dark brown sugar
  • 1 tsp kosher salt
  • 8 tbsp unsalted butter, melted
  • 2 tbsp whole milk
For the filling
  • 3 tbsp all purpose flour
  • 3 cups fresh blueberries
  • 3 cups fresh blackberries
  • ¾ cup sugar
  • 2 tbsp fresh lemon juice
  • pinch kosher salt
For the crust
  1. Whisk together the flour, sugar, and salt in a large bowl. Add the cold butter cubes and toss so that they are coated with the flour. Using a pastry blender, cut the butter into the flour until the largest butter pieces are the size of peas. The rest of the mixture should look and feel like Parmesan cheese.
  2. Place the ice in a liquid measuring cup. Add ice water until it reaches the 1 cup mark, then stir in the apple cider vinegar.
  3. Add the ice water-vinegar mixture to the pie crust mixture by the tablespoon, mixing with your hands, until the dough comes together. Remove it from the bowl and cut it into two equal pieces. Pat each piece into a 2-inch thick disc, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight. (This makes enough for two single crust pies or one double crust pie, so freeze any unused discs. This recipe only uses one.)
  4. Once chilled, roll the dough into a 13-inch round on a floured surface. Fit into a pie plate and crimp as desired. Freeze the crust for at least 20 minutes.
For the brown sugar crumb
  1. In a medium bowl, whisk together the flour, oats, brown sugar, and salt. In a measuring cup, mix together the melted butter and milk. Pour onto the dry ingredients and use a fork or your hands to combine until it starts to form large clumps. Refrigerate until ready to use.
For the filling
  1. Heat oven to 400F.
  2. In a large bowl, combine the flour, berries, sugar, lemon juice, and salt. Toss together until the berries are completely coated in the flour. Take a handful of berries and squish them in your fingers to break them open and completely smash them. Mix the squished fruit back into the filling.
  3. Pour the filling into the chilled crust. Top with the crumble, breaking it into large crumbs as you do. Place the pie on a parchment-lined baking sheet and into the oven. Reduce heat to 375F and bake for 1 hour, or until the pie is bubbling in the center.
  4. Transfer to a wire rack to cool for 2 hours before serving.
Pie filling and crumble recipe from Dappled
Pie crust recipe from Sister Pie
Recipe by Joanne Eats Well With Others at