One single-crust recipe of my all-butter pie crust (just for the bottom crust), or one premade pie crust
3/4 cup (90g) all-purpose flour
1 cup (96g) almond flour
6 TB granulated sugar
2 TB brown sugar
pinch of salt
6 TB of cubed and cold unsalted butter
5 1/2 cups of frozen berries
1 1/2 cups granulated sugar
3 TB of Minute Tapioca (or substitutions above)
If using, prepare your all butter pie crust. After chilling, allow it to rest on the counter while you prepare the fillings and crumble.
Place your oven rack in the bottom-most position and preheat to 400 °F.
For the crumble: to a medium mixing bowl, add the all-purpose flour, almond flour, sugars, and salt. Whisk until thoroughly combined. Add your cubed and cold unsalted butter. Use your finger to smash the butter cubes and mix the crumble topping until it resembles a slightly damp light-colored brown sugar. Set bowl aside.
In a large mixing bowl, add your frozen berries, granulated sugar, and Minute Tapioca. Mix until combined.
Roll your pie dough onto a floured surface. Line your pie plate and fold the edges under to neaten the crust.
Place your pie pan on a baking sheet lined with foil.
Pour in your berry filling and top with the crumble topping.
Cover the edges and top with foil
Bake for 1 hour, uncover and bake for another 15-25 minutes until juices are thick and bubbly and the crust and crumble topping are golden brown.
Allow to cool at room temp for 2 hours before cutting.
Hi Everyone, I'm Adriana
... the nerdy baker behind the videos and recipes here. I coded this site to not only share my recipes with you but also to build some helpful tools for bakers.