This pie’s buttery crumble and fruity filling are a delight, but the gingersnap crust is a twist that makes it irresistible.
Blackberry Crumb Pie
Makes 1 (9-Inch) Pie
- Gingersnap Pie Dough (recipe follows)
- 1 large egg, lightly beaten
- 1 cup granulated sugar
- ⅓ cup tapioca flour
- 1 teaspoon ground ginger
- 4 (6-ounce) packages fresh blackberries (about 6 cups)
- 2 tablespoons fresh lemon juice
- ½ cup all-purpose flour
- ⅓ cup finely ground gingersnaps
- 3 tablespoons firmly packed light brown sugar
- 4 tablespoons salted butter, softened
Gingersnap Pie Dough
- 1 cup all-purpose flour
- ½ cup finely ground gingersnaps
- ½ cup cold salted butter, cubed
- 8 tablespoons ice water
- 2 teaspoons apple cider vinegar
- Preheat oven to 425°.
- On a lightly floured surface, roll Gingersnap Pie Dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Brush edges with beaten egg. Freeze while making filling and topping.
- In a large bowl, whisk together granulated sugar, tapioca flour, and ginger; stir in blackberries and lemon juice.
- In another bowl, combine all-purpose flour, ground gingersnaps, and brown sugar. Using a fork, cut in butter until mixture is crumbly. Squeeze together with fingers to form large clumps. Chill until ready to use.
- Place frozen pie shell on a rimmed baking sheet. Fill with blackberry mixture.
- Bake for 15 minutes. Reduce oven temperature to 375°. Bake 15 minutes more. Sprinkle crumb mixture evenly over top of filling. Continue baking until crust is golden brown and filling is very bubbly, about 35 minutes, covering with foil to prevent excess browning, if needed. Let cool for 2 hours before serving. Store pie, covered, at room temperature or chilled for up to 2 days.
Gingersnap Pie Dough
- In a large bowl, whisk together flour and ground gingersnaps. Using a pastry blender, cut in cold butter until pieces are the size of peas.
- In a small bowl, stir together 8 tablespoons ice water and vinegar. Using a fork, stir half of water mixture into flour mixture until a shaggy dough forms, adding remaining water mixture, 1 tablespoon at a time, as necessary.
- Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 3 days. If chilling for more than 1 hour, let Gingersnap Pie Dough stand at room temperature for 10 minutes.