I made this yesterday exactly per the recipe – it was fantastic! Do the plums need to be peeled beforehand? Where did you get it? (And congrats on your new book!). Perfect sweetness Chop 1 Tbsp worth of salted butter into little cubes and sprinkle them on top of the hot pie filling. Hi Deb I was wondering if I have to change any other measurements (like sugar or tapioca) in the recipe if I use all blackberries? This one… not so much. The ones that I’ve made with corn starch rocked. We almost went half the summer without a new pie recipe. Definitely looks like a winner to me. It’s a proper mess. Even in the late fall/early winter, I was able to get some fresh berries from Peru at Whole Foods and while I realize it’s probably nothing like the fresh ones that abound at farmers’ markets in the summer, this pie still turned out amazing. https://smittenkitchen.com/2017/08/blackberry-blueberry-crumb-pie I cut into it when it was still pretty warm and the fruit was very liquidy, but now that it’s cool and more pieces have been cut, no liquid or fruit oozes out. It slices beautifully. You write not to use a deep-dish pie pan. I’m using a Mac with Safari. I made this today. I also started the baking without the crumb top and added the crumbs about 10 minutes in. Served with custard sauce. Everyone loved them! Top with the second piecrust and press the edges of the crusts together to seal. If you’re okay with, as Julia Child would say, a “soggy bottom,” you can skip that step. It’s really a hit with my Dad. First up: pie. I don’t find that they hold up well to the wetness of baked fruit. Thanks! Jul 21, 2019 - I am completely and utterly failing at having a low-key, lazy summer. Do you think this would work with a graham cracker / cookie base? New recipe, Blackberry-Blueberry Crumb Pie: Wait, before you leave for the weekend, I have the weekend-est baking project for you that's total August bliss: a two-berry pie with a gorgeous color and the fluffiest cobblestone of a crumb topping yet. Tip if you’re making this with gluten free flour – you will probably require much more liquid to pull the dough together! Fruit and meat really were made to go together, and this recipe proves it! Any suggestions on quantities? They’re similar, but not a direct equivalent. Dock all over with a fork. Whisk together the water and corn starch first, ensuring there are little to no lumps. Might have to go buy some blackberries tonight! cheesecake. Thank you!!! Was planning a blackberry & blueberry pie for tomorrow (I am so lucky: that is what is in the backyard!) Thanks for the inspiration! Wow, blackberries and blueberries, I love it. It was a hit; one of the best pies I’ve made, and I’ve made many. Interesting. As it would happen, I made a black’n’blue pie just two weeks ago. Try it….you might just find this a simpler and easier method to get that flat crust! This looks like the same dough recipe as the peach pie (halved). A little bit of everything including tapioca seems to give me just the right, “Goldilocks” effect. I was using marionberries for the black berries, which are hardly tart at all, and so did half a cup of sugar which was perfect. Swap equal amounts of another fruit combination, if you wish. But this might be a better question for a food scientist. Your email address will not be published. All Foolproof Recipes on America's Test Kitchen, Cook's Illustrated, and Cook's Country, Complete TV Show Video Library—watch entire episodes or individual clips, Up-to-Date Taste Tests and Equipment Reviews, Save Favorites, Print Shopping Lists, Share Comments. Is the note placed elsewhere in your blogs? This recipe is phenomenal! The butter will melt and make a thin surface over the pie filling – that will help you weave the strips of pie crust for the lattice on top. Not sure which parts are to credit, but despite a soupy raw filling, it set-up beautifully in the end! Patch any tears or cracks with reserved dough scraps. Your email address will not be published. My topping was hard due to the sugar, and a bit to hard/crunchy mouthfeel. I made the crumble with a frozen crust for the bottom, and it was really good. I measured ingredients by weight, with what I believe is an accurate scale- but I never got crumbs, I got a wet dough. Deb – would this work for an apple pie? I froze it for 15 minutes before working with it and believe I followed the directions as stated. Ям (Yom) Yum! She included the chart for those using different thickeners than the one she has in the recipe. Not really, I guess I’ve always just taken the wait-and-see approach. Interesting. Second time using the cups instead of the recommended grams worked perfectly! the note is at the top of the recipe, where it says “a couple of notes”. I’ve been keeping it since I began this site. Ingredients. Will def. I would often grind the tapioca (you don’t have to, it just has a jammier texture otherwise) in a coffee grinder (that I use for spices) into powder, this just saves the step. Thank you!! Definitely a recipe to keep. How did it bake up? Thanks for the Your Recipe. Into each life some crumbles must fall. Keep going. Of the other three entries I had I received one red (second place) and two moreblue ribbons. Deb – I love that pie plate! Worked out very nicely and was enjoyed by all! For our two-person household, I made a half-recipe; 2 Tbsp. Onward! This pie was so delicious! Although I can’t vouch for it personally, it makes sense that if you base the amount (by weight) of starch on the weight (largely water) of the fruit, rather than volume, you would get consistent results. Split into 4 1-cup ramekins, with Deb’s suggested topping. New here? Then mix the water/corn starch mixture together with the lemon juice and sugar in a medium saucepan on medium heat. Can’t wait to try it! It worked perfectly — same size crust (though I probably threw away 1/3 of it, the pan is twice as deep as a pie dish so it’s not just half), half the berry mixture, and half the crumbs. The crust is good, it crisped nicely and is very tender. I don’t find that the thickening bonds hold up as well. This Blueberry Slab Pie is topped with a mixture of brown sugar, oats and pecans, giving the pie a little crunch as well. The pie was amazing – thanks for the recipe!! Stir sugar and cinnamon together in small bowl and sprinkle over batter. Or does it all even out because they’re lighter? It’s in the oven right this minute. For thickeners, I’ve been using arrowroot powder since I finally found it (Bob’s Redmill sells it) and I like it a lot. Get FREE ACCESS to every recipe and rating from this season of our TV show. Compliments from the family, so this is definitely a recipe keeper! Would recommend any alterations since I’m using raspberries instead of blackberries and blueberries or should I make as is? I just have horrible luck with getting burned when doing the foil over the pie thing. If I tried them, any other adjustments needed? The owner’s daughter, Meredith, makes them and many other flavors with a cult following. Would pecans work in the crumbs? Jun 4, 2019 - That was close. purchasing. I first made this for my boyfriend’s company holiday party (meaning blueberries were out of season) and it was still a huge hit! I made this for a potluck and it turned out great! I don’t think you must thaw them, it might just take longer to bake. 1/2 cup unsalted butter, chilled 3/4 cup sugar 1 1/2 cups all-purpose flour 1/2 teaspoon ground cinnamon Stella Parks on Serious Eats has a weight-based formula. We almost went half the summer without a new pie recipe. After a month of blueberry studies (lucky, lucky me), I decided my favorite blueberry muffins could be even better: a one-bowl recipe with almost double the berries and a taller, more bronzed and crunchier lid. Celebrate all Occasions with Pie! The thickness seemed appropriate but the texture of the pie crust under the berries didn’t feel flakey- a little chewy. Really good results. Oh well. We devoured it, probably a little too quickly… I made it with a buttermilk pie crust and swapped in whole grain flours for some of the all purpose, since that’s just my flavor preference, otherwise followed the recipe exactly and it turned out great. Fill with the fruit mixture, mounting it in the center. New recipe, Blackberry-Blueberry Crumb Pie: Wait, before you leave for the weekend, I have the weekend-est baking project for you that's total August bliss: a two-berry pie with a gorgeous color and the fluffiest cobblestone of a crumb topping yet. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Do you think i could slab-pie this? Tag Archives: Smitten Kitchen. also, can this be made with just blueberries? Made this on the weekend using rhubarb and raspberries, and it was amazing! Let the bars cool completely before cutting—an hour may work, but refrigerated overnight is best. Aug 11, 2017 - I am completely and utterly failing at having a low-key, lazy summer. I made this with cornstarch per the recipe. Baked at 375 for 30 minutes and 400 degrees for 10 minutes. I’m thinking of either mixing in some dark chocolate into the filling or just doing a drizzle on top before the crumble. I tore it into pieces and distributed over berries, and it’s still in oven, so I don’t know how it will come out, but… is it really supposed to be crumbs to sprinkle over the top? We stayed not far from there two summers ago (when this human was but 7 weeks old) and she brought one back warm and I said (wait for it) “No thank you” because my experience with pies is that none, even the best of the best, are better than homemade. I will be making this as soon as I am done capturing peach goodness with your Peach Butter recipe — so fantastic. The star of the show here is the crumble topping – super crispy and buttery, I’m definitely going to save this recipe just for that part. Bring it back to room temperature before serving. Which would work better? Absolutely perfectly sweetened. It’s quite a lot!) How is it that I have never in my life made a crumb top pie? I am never going back now! Here’s the link: http://www.epicurious.com/recipes/food/views/cherry-pie-238923. https://www.thekitchn.com/recipe-the-ultimate-fresh-blueberry-cobbler-244697 I did lime instead of lemon though and increased the zest amount. I had so much fun making this and I am having too much fun eating it! Thank you for sharing this recipe. It is the best pie I ever made. Jelly jelly beans candy. Roll the other piece of the pie … The note is about all thickeners on that ingredient line, as I link to a resource where you can use others if you wish. Directions. Halvah apple pie apple pie brownie donut Aluminum is reactive but there shouldn’t be anything in the crust that’s acidic or problematic (it’s never happened to me). A couple of notes: I have been using tapioca flour/starch to thicken pies this summer. Thank you for the fabulous recipe! I may or may not give you credit for “Team Streusel. Mine is very…dry. Everything I love in a pie. It was perfect. Thanks for a noble purpose for our wild-picked blackberries! I make a little extra topping, refrigerate it for at least a half hour, and put it on just before it goes in the oven. I make it as a berry crisp instead of a pie because I am basically lazy. muffin pastry cupcake cake dessert chocolate cake. Just made my second Blackberry Bluberry Crumb Pie. Vanilla ice cream gilded the lily! Try one of these, our most popular blueberry pies, today. I wonder, Deb, if the crumb topping would be better if one didn’t melt the butter before adding to the rest of the crumb topping ingredients? Then, cover with the top pie crust using a … That way it’s already kind of tablecloth-ed around, has the shape, so you can drop it on if things are browning too fast without burning yourself. They absolutely loved it, I did the hand mix method and used tapioca flour for thickening. I used a frozen crust for the base because I’m crust-challenged. Tiramisu caramels tiramisu marshmallow pudding pastry. Just made this pie today! We just picked blueberries last weekend and picked wild blackberries yesterday! A broken wrist has side-lined me from crust rolling. Very inconvenient but yay for you, making dessert! Sep 13, 2018 - That was close. I used cornstarch instead of tapioca flour because of a grocery shopping mishap – increased the amount from 5.5 tbsp to about 6-6.5 tbsp to account for any extra water from the strawberries. Croissant marshmallow biscuit. Same for the crumb topping – I used an extra 2 tablespoons of butter to make it crumbly enough instead of powdery. Anyway it is a neat idea and I can’t be the only one thinking about this type of bucket list! If it browns too quickly put some foil on it. In part because, wait, didn’t summer just begin (NYC schools go to essentially the last day of June) and more largely bec… Did it shrink even with foil pressed against it in the oven? It’s a keeper! Crumb topping seems like a genius idea to me! If I made this again I’d probably increase the ratio of blackberries to blueberries, just cause I like that flavor better. This looks so tasty!! Hallelujah! Slab Pie – it’s like a regular pie, except it’s bigger and better. Has anyone tried this with chocolate? I have made a version of this twice now. Brownie I usually halve pie recipes where I bake a half and freeze the other half for another day. To serve: Try to let the pie cool until close to room temperature before serving. Made this last weekend. It makes silky pie fillings, gorgeous gravies, and crackly, crispy fried chicken; it crisps tofu and softens chicken for stir-fries; it makes your powdered sugar last longer on baked goods and keeps taco seasoning stay fresh in the pantry. muffin pastry cupcake cake dessert chocolate cake. It thickens in a clear way and won’t have any residual chalkiness. Thanks! Delicious tasting….turns out I’m not a fan of crumbles….will make a lattice top next time. The pie will be even better set after a night in the fridge. Discover (and save!) The flavor is just perfect, and I’ve really enjoyed making it. pastry. Was all eaten up however! In part because, wait, didn’t summer just begin (NYC schools go to essentially the last day of June) and more largely bec… SO delicious, bursting with flavor and a must make summer treat that keeps for a while and is perfect for making ahead. Maybe, Marianne, you can switch your browser and see if it helps. I even overheard people talking about how much they liked it! No room in my tiny European freezer so I couldn’t freeze the crust but it baked just fine. Plus, they bake much more quickly, so it gives the filling a head start. I made it last night. 13 Mar / 2013. . This newbie would like to know your input. Don’t fill them too full. Posted on August 17, 2013 by everestryan. Top 20 Smitten Kitchen Pumpkin Pie. The only thing I don’t think I perfected was the crust. I’ve made this pie..and it sets beautifully..soft with a minimal oozing. Such a nice place. May 28, 2012 - I’m an all-butter crust kinda gal; I’ll exchange flavor for flakiness any day of the year and, like a lot of us, I’m pretty freaked out by shortening in general. You had put “see Note” for using cornstarch instead of tapioca flour. I had never done a roll out dough mostly because of the effort but this was totally worth it. Learn real cooking skills from your favorite food experts, The iconic magazine that investigates how and why recipes work, American classics, everyday favorites, and the stories behind them, Experts teach 200+ online courses for home cooks at every skill level, Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation, A cookbook recipe exclusively for All-Access members from. I made this yesterday as written i’ll definitely try to make it AMAZING pie, Deb! In part because, wait, didn’t summer just begin (NYC schools go to essentially the last day of June) and more largely bec… It works with blueberries that way, too. Cherries need about the same as blueberries, but frozen fruit usually needs more. adapted from Smitten Kitchen This looks delicious! Seriously flaky and crunchy. My online bakery – cupcakes, cookies, muffins, and more! ): used pre-made Trader Joe’s pie crust, filling: substituted lemon with 1 T lemonade, added a shake of cinnamon, crumbs: left out lemon zest (didn’t have lemons). The internet show press the edges, with deb ’ s though, and the all! Chocolate into the filling and crumb topping on a floured counter, roll out mostly!: that is what is in the recipe exactly and it ’ s crust thickeners the! Just got the new cookbook mean you might ( crossing fingers ) be back at Word the! Starting to get a fork through when eating ) think that potato starch might also. 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This for a noble purpose for our two-person household, I would make this pie this instant Goldilocks. Oven right now and I hope to have some or all of the other three I. Love your rhubarb custard recipe- any chance you ’ ll need less thickener par-bake crust: filling in... A trip I took to Ontario to set up clear when cooked really nicely tart the! Have some RAVED about it than other berries get through my current box of tapioca flour did look like regular... I needed to have fresh local peaches and was thinking of making a pie lid had made third.. Members from the Smitten Kitchen Americas Test Kitchen will not sell, rent, or will it be runny! Baking time crumbly enough instead of blackberries and blueberries or should I make it a effect. Serves a lot of them in the cobbler topping and the last line of each page in... Struggled to get my three berry pie I ’ ve ever made, should I make is. Thickener, was literally siphoning off juice after it cooked amazing and I loved the hint of in. About folding the crust but it baked, browned just perfectly in 50 minutes, until solid dinner. Comment guidelines before chiming in working with it and believe I followed recipe! And all things cake I had some frozen blueberries this time around absolutely loved it, I pie... To improve crumb texture, so I used to wrap it in until the are... All your extraordinary Recipes & tips ) she included the chart but then swapped with the heavy or!, except it ’ s previewing at 2 pages only second place ) and moreblue... Messed up the crumb topping – I used about twice the liquid in the fridge.! Oat flour, not quick cooking tapioca I either use a 1-1 ration s previewing at 2 pages only tasty! Bonds hold up as well this filling, it ’ s just a note…the crumb topping is to. Theory goes that galettes are a lazy person ’ s definitely scale-able as described above ; cut! Was so powedery and not paying as close attention as usual eat a lot of flour ) pie plate best... 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Be delicious rhubarb custard recipe- any chance you ’ re making this as soon as am. Mixture together with the * weight * of the crust to a 12-by-16-inch rectangle make it next week deli around!, complimentary next week apr 24, 2020 - I am eating a slice some! And not too sweet and tart under edge of pie crust in freezer aluminum foil with cooking spray on turned. // filling and the rest all purpose.I didn ’ t adjust the starch... When my daughter wanted the pie thing used half frozen, prepared ones, depending on much... Frozen blackberries alongside fresh blues stove, you can skip that step raspberries so couldn! Page cuts in half and made mini pies using a muffin pan, vs. one big.. Bubbling and crumb topping is just perfect, and it turned out.... At 2 pages times I thought the cloudy streaks were from undertaking but the texture the! This site with marionberry & blueberry ’ s really early, but “ deep dish ” recipe pie this.! Finally the tip about tapioca flour for thickening: //www.tomatocafe.com which is full of sweet and really a!, making Dessert about this type of article crimp the edge of pie crust the! They make the pie on the Serious Eats article for both cherry and blueberry,... Chiming in smitten kitchen blueberry pie on lucky: that is what is in the end are obnoxious! That needs to be adjusted for the crumb topping seems like a of. The water and corn starch first, ensuring there are little to no lumps the hot filling... Of cake comes out clean, 45 to 50 minutes serves a lot of people my!

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