Blackberry Crumble Pie
Ingredients
6 cups
blackberries
¾ cup
sugar
¼ cup
cornstarch
½ tbsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
⅔ cup
rolled oats
½ cup
brown sugar
6 tbsp.
flour
1 tsp.
ground cinnamon
¼ tsp.
kosher salt
6 tbsp.
Kowalski's Unsalted Butter, cold, cut into approx. 24 cubes
1
refrigerated pie crust
Directions
- In a large mixing bowl, toss together berries, white sugar, cornstarch and lemon juice until combined; set mixture aside for 15 min.
- Adjust oven rack to lowest position; place a rimmed baking sheet on the rack and preheat oven to 350°.
- In a second large mixing bowl, combine oats, brown sugar, flour, cinnamon and salt.
- Using your fingertips, blend butter into dry ingredients until course lumps form; set crumble aside.
- Line a 9" deep-dish pie pan with crust; flute edges as desired.
- Fill crust with fruit mixture; top with crumble.
- Place pie on the preheated baking sheet; bake until crumble topping is dark golden-brown (40-45 min.). In the last 10-15 min., cover the edges of the crust with strips of foil to prevent overbrowning, if needed.
- Transfer pie to a wire rack; cool for 2 hrs. before serving.
