• Charlotte Emily

Blackberry Crumble Pie

Updated: Aug 23

Vegan Blackberry Crumble Pie

Who fancies a crumble and a pie? Well, look no further... now you can have both!


The making of this crumble pie may be a long process, but it's so easy! The soft pastry, jam-like blackberry filling and sweet crumble definitely make the time worth it. Once baked, either enjoy your crumble pie warm for a gooey filling, or leave to cool for a thicker filling! With just a simple 'butter' and sugar oat crumble combined with freshly picked blackberries and sugar, sitting on top of the 'buttery' shortcrust pastry, this crumble pie has a balance of sweet and sour.



Preparation  : 50 minutes - 1 hour

Pastry Chill Time  : 1 hour

Baking Time : 50 minutes - 1 hour

Makes : 9 x 9 inch pie

Ingredients

Pie Crust

• 180g Flour

• 120g Butter, cubed

• 1 tbsp Caster Sugar

• 1/2 tsp Salt

• 2 - 4 tbsp Water


Blackberry Filling

• 900g Blackberries

• 80g Cornstarch

• 200g Caster Sugar


Crumble Top

• 125g Plain Flour

• 100g Oats

• 75g Caster Sugar

• 50g Brown Sugar

• 125g Dairy-Free Butter, cubed

Method

Pie Crust

  1. Start by mixing 100g of flour with the sugar and salt. Add in the cubed butter and coat with the flour mix.

  2. Once coated, use your fingers to rub the butter with the flour mixture, until it reaches a breadcrumb-like texture.

  3. Add the remaining 80g of flour and continue to rub the mixture together, until the rest of the flour is worked into the breadcrumb-like mixture.

  4. Then add your water 1 tbsp at a time, using a spatula to help the pastry dough form - the dough should form clumps, but it pressed together should form a dough, so add the water accordingly until it reaches this point.

  5. Once this happens, turn the dough onto your work surface and gently work into a ball. Place the dough back into your bowl, cover the top and refrigerate for at least 1 hour.

  6. After your dough has been refrigerated, preheat your oven to 220C fan.

  7. Lightly flour your work surface and roll out your pastry dough to a size that will fill the pie tin, with some excess hanging over the sides.

  8. Gently transfer your pastry to your tin - by rolling the dough over your rolling pin, you can easily transfer it to your tin.

  9. Gently press the pastry into the tin and crimp sides into a pattern that you like. Using a fork, gently poke some holes into the base of the pastry, making sure they don't go all the way though (just dent the surface).

  10. Cover the whole of your pastry case with baking parchment and fill with baking beans or rice.

  11. Place your pastry into the preheated oven and bake for 20 - 25 minutes (once baked, remove the parchment and baking beans/rice to prevent it from sweating).

  12. Gently remove any excess pastry hanging over the sides of the tin to make the clean edge around the rim of the pie.

Blackberry Filling

  1. In a pan over a high heat, bring you blackberries and sugar to the boil (with the juice released from the blackberries as they heat).

  2. Once boiling, reduce to a medium heat and leave to simmer for 5 minutes, stirring occasionally so it doesn't stick to the pan.

  3. Reduce to a low heat and stir in the cornflour until the mixture thickens.

  4. Take the mixture off the heat and leave it aside to cool whilst you prepare the crumble top.

Crumble Top

  1. Just like with the pastry, start by mixing the flour and sugars.

  2. Then add in the cubed butter and use your fingers to rub the butter with the flour mixture, until it reaches a breadcrumb-like texture.

  3. Finally add in the oats and rub with your fingers to incorporate them into the breadcrumbs.

Assembly

  1. Reduce the oven temperature to 200C fan.

  2. Once the blackberry filling has cooled, carefully pour it into the pastry case (depending on the height of your pie crust, there may be a little filling left over).

  3. Then sprinkle the crumble mixture over the blackberry filling, making sure to cover right to the edges of the pie.

  4. Once you're happy it's all covered, place your completed pie back in the oven for 30 - 35 minutes (you may want to cover any visible pastry with foil to prevent it from catching).

  5. Once baked, either your crumble pie warm for a gooey filling, or leave to cool for a thicker filling!


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• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes

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