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+ servings

Berry Crumble Pie

Perfect for summer potlucks and BBQs, or a simple dessert after a weeknight dinner.
Prep Time10 minutes
Cook Time55 minutes
Servings - 8 servings


  • 1 pie crust (store bought or homemade)
  • 2 cups blueberries
  • 2 cups raspberries
  • 1 cup blackberries
  • 3/4 cup white sugar
  • 2 Tbsp cornstarch
  • 2 Tbsp lemon juice

Crumble Topping

  • 1/4 cup brown sugar
  • 3/4 cup flour
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 6 tbsp butter


  • Preheat the oven to 375 F. Lightly spray a 9″ glass pie plate.
  • Place the pie crust into the base and form simple edging with your thumb and forefinger.
  • In a large mixing bowl, add the blueberries, raspberries and blackberries. Toss in the sugar, cornstarch and lemon juice. Pour into the pie plate and spread evenly.
  • In a small mixing bowl, whisk together the brown sugar, flour, cinnamon and salt. Cut in the butter with pastry blender or two knives, until crumbly.
  • Pour the crumbly topping over the top of the berries, and spread evenly to the edge of the pie plate, with a slight mound in the middle.
  • Bake in the preheated oven for 40 to 45 minutes, or until crumbly topping has turned brown and pie crust is baked through.
  • Cool for at least 30 minutes on cooling rack.
  • Slice and serve Berry Crumble Pie.