Now that we are well into fall, we are finding every opportunity to indulge in the seasonal goodness. And with the temperatures dropping (slowly but surely), we are always searching for the delicious warm treat to hit the spot.

The classic pie is always a season favorite –just the taste of a warm pie makes you feel cozy and at home. So we are bringing you are delicious twist with a blue & blackberry pie recipe with homemade crust, perfect for any fall occasion! Get the recipe below:

Blue & Black Berry Delicious Crumble Pie

Homemade Crust


Recipe By Sur La Table


  • 1-¼ cups all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 stick (4 ounces) unsalted butter, cold, cut into ½-inch cubes
  • ¼ to ⅓ cup ice water


To make the dough, place the flour and salt in a large mixing bowl. Using a pastry blender, two knives or your fingers, cut or rub the butter into the flour mixture until the butter pieces are the size of peas. Sprinkle ice water, 1 tablespoon at a time, over the flour mixture. Stir and fluff the flour mixture with a fork until shaggy clumps form. Pick up the large clumps and squeeze to test for moisture. If clumps hold together, transfer them to a work surface and continue adding tablespoons of ice water and stirring with the fork.

Gather the clumps of dough together on the work surface. If the butter feels soft, cover the dough with plastic wrap and refrigerate at least 30 minutes before proceeding. If the butter still feels cold, knead the dough gently 4 or 5 times. If dough falls apart, return it to the mixing bowl and sprinkle teaspoons of ice water and mix with a fork until dough holds together when squeezed.

Flatten the dough into a disk about 6 inches wide, cover in plastic wrap and refrigerate for 30 minutes before rolling.

Blue & Blackberry Berry Filling & Crumble



  • Topping
    • 1/2 cup unsalted butter, cold
    • 1 cup all-purpose flour
    • 3/4 cup granulated sugar
    • 1/4 teaspoon kosher
  • Filling
    • 3 cups fresh blackberries
    • 2 cups fresh blueberries
    • 3/4 cup granulated sugar
    • 3 tablespoon cornstarch


Preheat oven to 350 degrees.

To roll-out the dough: remove the chilled dough from refrigerator and dust a table generously with flour. Unwrap the chilled dough and place it in the center of the flour. Sprinkle it with a little more flour over the top.

Starting from the edge closest to you, roll gently but firmly to the edge opposite you and then back again twice. If the dough cracks when you try to roll it, it’s too cold. Let is sit on the table 8 or 10 minutes and then try to roll it again. Be careful not to roll the pin off the edge of the dough, or the dough will stick to the surface.

Pretend the circle is a clock face, with 12 o’clock at the top. Turn the dough 2 hours, to 2 o’clock, and then roll up and back again twice. When you turn the dough, it should move easily. If it doesn’t gently life the stuck area, loosen it with a small icing spatula, and sprinkle with some flour underneath. Turn the dough 2 more hours and rolled up and back again twice. Repeat the rolling up and back and turning until the dough is a circle 14-inch across.

Brush any excess flour from the top of the dough and gently roll the sheet of dough around the rolling pin. Transfer the rolling pin to the pie plate and unroll the dough. Gently press the dough into the pie plate. Crimp the edges, using your fingers to make crinkles. Dock the bottom of the dough with a fork to minimize air bubbles when cooking.

To make the filling: put all ingredients in a bowl and stir together. Pour filling into pie pan with pie crust.


To make the topping: Cut the cold butter into small cubes and refrigerate for 10 mintues. Put the flour, sugar and salt in a medium bowl and whisk until blended. Scatter the cold butter pieces over the dry ingredients and toss them with you fingers until coated with the flour. Using a pastry blender, cut the butter into smaller and smaller pieces. At first the mixture will look dry, but eventually it will begin to look like damp sand. At this point, put the pastry blender aside and remove the bowl. Once blue & blackberry filling has been poured into the pie dish with the crust, begin to cover the top with the crumble mix.


Place the pie in the oven for 45 minutes at 350 degrees. Let sit to cool for 10 minutes before eating. ENJOY!

Find out where to get the freshest produce near you at one of the area convenient groceries.