Blackberry Crumble Pie

Recipe courtesy Jill Novatt

Rated 4 stars out of 5
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  • Read 14 Reviews
Total Time:
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Yield:
6 to 8 servings
Level:
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Ingredients

For the Pie Crust:

  • 1 1/4 cups flour
  • 1 teaspoon salt
  • 4 ounces cold unsalted butter
  • 1/4 cup ice water

For the filling:

For the crumble:

  • 1 cup flour
  • 3/4 cup toasted slivered almonds
  • 1/4 cup sugar
  • 1 teaspoon ground cardamom
  • 4 ounces melted butter

Directions

Preheat the oven to 350 degrees. For the Pie crust: In a food processor, combine the flour, salt and butter and pulse until the mixture resembles coarse crumbs. Add the water and pulse just until the dough begins to come together. Do not overprocess. Turn the dough onto a floured board and shape into a flat disc. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough to a 10-inch circle that is 1/8-inch thick. Place in a 9-inch pie dish and blind bake for 10 minutes. Remove from the oven and cool completely. For the filling: In a large bowl, gently mix together the blackberries, sugar, flour, lemon juice and ginger. Pour the mixture into the cooled pie shell. For the Crumble: In a bowl, mix together the flour, almonds, sugar and cardamom. Mix in the melted butter. Top the pie with the crumble and place in the oven and bake for 30 minutes, or until the crumb topping is golden brown. Remove from the oven and cool completely.

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Newest Ratings and Reviews

Read all 14 reviews

  • on August 11, 2010

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    I make this with fresh blackberries from my yard. The ginger and cardamon give it a refreshingly different twist! Everyone I have made it for has loved it. Everyone in my office devoured it and asked when I was making it again. I am adding it to my family favorites.

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  • on March 21, 2010

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    Even tho I like cardamom and ginger, the flavor combination did not work for me. It stayed in the fridge - no one in the family liked it - and my husband and I have pretty adventurous tastebuds. Sorry!

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  • on July 21, 2009

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    This is really yummy but maybe not for pie traditionalists. The ginger and cardamom give it a spiciness that's great for sophisticated palates--probably not for kids.

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