This easy blackberry pie with crumb topping is the quintessential summer treat, and would be especially good served with a big scoop of vanilla ice cream. This is hands down one of my favorite gluten free pie recipes!
If you are looking for more pies to try, check out my key lime pie!
I should start by confessing something: this recipe was my first ever classic, fruit-filled pie. You may have already seen the first pie I shared, my butterscotch pie, which I absolutely love. But this one is clearly a very different kind of pie.
This is one of those desserts that seems intimidating and like a lot of work, but it's really not. I used to make this recipe with a pie crust mix, but have since found that this from-scratch method is just as easy (yet so much more delicious).
I'm a huge fan of crumble pies, so the crumb topping was kind of a no-brainer here. It's so sweet, buttery, and completely irresistible! Plus, without a top crust, we don't have to worry about an egg wash.
Jump to:
Why You'll Love This Recipe
- It may seem like a lot of steps, but the process is so straightforward and easy.
- I make my blackberry pie with frozen berries because that's something I almost always have in my freezer (we mostly keep them on hand for smoothies). Of course, you can use fresh blackberries instead.
- You can totally get creative here! If you're not a fan of blackberries, you can try with any other frozen berries (or use a mix).
Ingredient Notes and Substitutions
- Gluten free flour blend: My favorite flour is Bob's Red Mill 1 to 1 flour. You can use any blend you like, as long as it contains xanthan gum. Because this is a 1 to 1 flour, you should be able to swap in all-purpose flour if you're not gluten free.
- Blackberries: I always use frozen berries in this pie because I tend to have some on hand and because that means I can enjoy this pie year-round! Fresh berries should also work just fine.
- Brown sugar: I like to use light brown sugar in the crumb topping but you can use dark brown if that's what you have.
Step-By-Step Instructions
STEP ONE: Make the crust. Combine the dry ingredients in a large bowl, then cut in the butter using a pastry blender. The mixture should be crumbly with pea-sized bits of flour and butter. Add ice water, one tablespoon at a time, and stir with a rubber spatula until the mixture is moist and sticks together when pressed. Use your hands to form into a round disc, then wrap in plastic wrap and chill for at least 2 hours.
STEP TWO: Make the crumb topping. In a small bowl, mix together the flour, brown sugar, and salt. Toss the cubes of butter in and mix until the crumble comes together. You can even use your hands to make sure it's all incorporated. Store in the refrigerator while you make the pie.
STEP THREE: Roll out the pie dough. On a lightly floured surface, roll the pie dough out to a 12" round. Transfer to a glass pie plate and trim or crimp the edges. I like a more rustic looking pie so I opted to trim mine.
STEP FOUR: Make the blackberry filling. In a large bowl, combine the blackberries, sugar, flour, and lemon juice.
STEP FIVE: Assemble the pie. Pour the pie filling into the crust, then top with an even layer of crumb topping.
STEP SIX: Bake on 350ºF for 60-65 minutes. Allow the pie to cool COMPLETELY before attempting to cut it.
Expert Tips
- As always, my #1 baking tip (especially when it comes to gluten free baking) is to weigh your flour using a scale. This is the best way to ensure accuracy.
- Make sure you're using ice cold water in your pie dough and only add it one tablespoon at a time. It can be easy to get carried away and accidentally add too much water, which will really affect the end result. The pie dough should be moist and stick together when pressed, it shouldn't be crumbly.
- If you find that your dough is crumbling or falling apart as you're rolling, sprinkle some ice cold water on your hands and gently work it into the dough.
- When making the crumble topping, I find that the easiest way to ensure the butter is incorporated is to mix it up with your hands.
- If you're using frozen blackberries, like I am, do NOT thaw the berries. This is why I actually like to make the filling as one of my last steps, after the pie crust is ready to go and the crumb topping is also done.
Recommended Tools
You don't need any fancy equipment to make this blackberry pie, but these are a few tools that I find handy when making this (or any) pie recipe:
- Pastry blender: Makes cutting the butter into the dry ingredients SO quick and easy.
- Pie plate: I like to use glass pie plates for all of my pies. No need to grease the pie plate before transferring the pie crust.
- Pastry mat: I swear by this pastry mat any time I'm rolling out dough because it keeps my surfaces clean and it's helpful having the markers on it for measuring your pie crust. AND it's dishwasher safe, which is always a plus.
Frequently Asked Questions
Yes. I like to use frozen berries because that means I can make this pie anytime I want, but you can definitely use fresh berries, too.
To make this blackberry pie vegan, you would need to swap in your favorite non-dairy butter. I haven't tested it, so please let us know in the comments if you try it!
You'll know the blackberry pie is done when the center is bubbling. If you check on the pie before it's ready, you might notice the fruit filling bubbling all along the sides. What you're looking for, though, is bubbling in the center of the pie.
Yes, you should be able to freeze the pie for up to 3 months, although the texture of the crust might change and get a bit soggy. The pie is really best when enjoyed fresh, the first few days after it's baked.
Yes! The pie dough and crumble topping can both be made ahead and stored in the refrigerator for up to 5 days. The filling needs to be made right before baking, as we're using frozen berries and are not thawing them.
How To Store
You can store this pie in an airtight container at room temperature for 1-2 days. After that, it's best to refrigerate and should keep another 2 days. You can always warm up each individual slice slightly in the microwave before serving, if you'd like!
Did you try my blackberry pie with crumb topping? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
📖 Recipe
Blackberry Pie With Crumb Topping (Gluten Free)
Ingredients
For the pie crust:
- 1 ¼ cups (185g) gluten free flour blend
- 1 teaspoon granulated sugar
- ½ teaspoon fine sea salt
- ½ cup (113g) unsalted butter cold and cut into cubes
- 5-6 tablespoons ice water
For the crumb topping:
- 1 cup (148g) gluten free flour blend
- ½ cup (100g) light brown sugar packed
- ¼ teaspoon fine sea salt
- 6 tablespoons unsalted butter room temperature
For the pie filling:
- 20 ounces frozen blackberries
- ½ cup (74g) gluten free flour blend
- ⅔ cup (133g) granulated sugar
- 1 ½ teaspoons lemon juice
Instructions
- In a large bowl, whisk the flour, sugar, and salt together. Add the cubes of butter and use a pastry blender (or two forks) to cut the butter in until it's incorporated and the mixture is coarse, with pea sized pieces of butter throughout.1 ¼ cups (185g) gluten free flour blend, 1 teaspoon granulated sugar, ½ teaspoon fine sea salt, ½ cup (113g) unsalted butter, 5-6 tablespoons ice water
- Add the ice water, one tablespoon at a time, and mix until dough just comes together when pressed. Use your hands to form into a round disc. Wrap in plastic wrap and chill in the refrigerator for 2 hours.
- Make the crumb topping: Combine the flour, brown sugar, and salt in a small bowl. Add the butter and use your hands to incorporate. Chill in the refrigerator while you finish the pie crust and filling.1 cup (148g) gluten free flour blend, ½ cup (100g) light brown sugar, ¼ teaspoon fine sea salt, 6 tablespoons unsalted butter
- Preheat the oven to 350°F. Remove the pie dough from the refrigerator. On a lightly floured surface, roll the dough out to a 12-inch circle. Transfer to a glass pie plate and crimp or trim the edges.
- Make the filling: Toss the frozen berries with the flour, sugar, and lemon juice. Transfer to the prepared crust.20 ounces frozen blackberries, ½ cup (74g) gluten free flour blend, ⅔ cup (133g) granulated sugar, 1 ½ teaspoons lemon juice
- Sprinkle the crumb topping onto the pie. Bake for 60-65 minutes, or until the center of the pie is bubbling and the crumble is slightly golden. Cool completely before slicing.
Video
Notes
- If the pie dough is too crumbly to work with, add more water to it with your hands when rolling.
- Do not thaw the frozen berries before preparing and baking.
Alene says
I can't eat blackberries, unfortunately. Can I replace it with another berry, and which one makes sense? Thank you!
Taleen Benson says
Hi Alene, you can absolutely swap in a different type of berry. I think raspberries would work well here, or you could even try a mix with strawberries, raspberries, and blueberries. Please let me know how it goes!
Gayle says
I made this as a crisp without the pie crust for my granddaughter who is gluten intolerant. She said it is the best gluten-free dessert she’s ever had! She just asked me to send her the recipe!
Taleen Benson says
What a great idea, Gayle! So glad she liked it.