Raspberry Crumb Pie
This Raspberry Crumb Pie is filled with tart raspberries and topped with a tasty crumble of oats, crunchy shortbread cookies, and bittersweet chocolate for a bite that’s full of both flavor and texture. Yields 1 x 9″ pie; 10-12 servings
Servings
10-12servings
Cook Time
85-90minutes
Servings
10-12servings
Cook Time
85-90minutes
Ingredients
All Butter Single Pie Crust*
Raspberry Filling
Shortbread Crumb Topping
Instructions
All Butter Single Pie Crust
  1. In a large bowl, whisk together the flour, sugar, and salt. Using your fingertips, cut the butter into the dry ingredients until you have mostly pea-sized chunks of butter covered in flour. Using the tip of a knife, or your fingertips, stir in the vodka and apple cider vinegar until large clumps begin to form. Add in the ice water 1/2 Tbsp at a time until you can form the dough into a ball. Use your fingertips to pinch together any dry bits into the dough, sprinkle with water if needed to bring all the dough together into a ball. Shape the dough into a flat disc and wrap in plastic wrap. Chill for 30 minutes to 1 hour.
  2. Lightly flour your countertop or work surface. Roll out the dough into a rectangle, about 12″x4″. Fold the top 1/3 of the dough to the center. Fold up the bottom 1/3 of dough to overlap with the top half. Flip the dough 90 degrees and repeat the rolling and folding process. Flip 90 degrees and repeat one more time. Chill for 30 minutes.
  3. Preheat the oven to 425°F and place a large baking sheet on the bottom rack of the oven. Lightly grease a 9″ pie dish (about 1.5-2 inches deep). Lightly flour your countertop or work surface and roll out the chilled dough until it’s about 1/4″-1/2″ thick and the circle of dough is larger than the pie dish so that you’ll have at least 1 inch of overhang; trim as needed. Gently place the dough into the pie dish; make sure there is no space between the dish and the pastry. Crimp as desired. Dock the bottom of the pie with a fork and chill the dough-lined pie plate in the freezer until solid, at least 30 minutes.
  4. Line the pastry with a piece of parchment paper and fill with pie weights, dry beans, or dry rice; this will help weigh down the dough so that the sides don’t fall and the center of the pie doesn’t puff up. Place the pie dish on the preheated baking sheet and return to the bottom rack of the oven. Bake 15-20 minutes. Remove the crust from the oven and take out the parchment paper with the weights. Brush the bottom and the sides of the crust with the egg white wash to help seal in any moisture. Return to the middle rack of the oven and bake an additional 5-10 minutes. Remove the pie crust and allow to cool completely on a wire rack.
Raspberry Filling
  1. Preheat the oven to 400°F and place a large baking sheet on the bottom rack of the oven. Thaw the frozen fruit and strain any water or juices that come out. In a large bowl, toss the strained berries with lemon zest and lemon juice. Whisk together the sugar and corn starch and toss with the berries.
  2. Pour the berries into the par-baked pie crust (depending on how deep your pie dish is, you may have some extra berries left)**. Don’t be afraid to pile it up a little bit, the berries will shrink as they bake.
  3. Place the filled crust on the preheated baking sheet. Bake on the middle rack of the oven for 20 minutes.
  4. While the filling is baking, prepare your crumb topping. Whisk together the flour, oats, light brown sugar, and salt. Stir in the melted butter until no dry bits of flour or oats remain. Toss in the chunks of shortbread and chocolate. Set aside while the pie finishes the first 20 minutes of the bake.
  5. After the first 20 minutes, lower the oven to 350°F. Remove the pie from the oven and top with the shortbread crumb mixture–if you desire less crumb, you may have more left over, but I like to pile mine on top until all the berries are covered and there’s a bit of a heaping dome in the center.
  6. Return the pie, on its baking sheet, to the center rack of the oven. Bake an additional 30-35 minutes until the crust is baked through, the raspberry juices bubble, and the crumb topping is crisp. Remove from the oven and transfer to a wire cooling rack. Allow the pie to cool completely–at least four hours or overnight–before slicing.
Recipe Notes

*If you don’t want to make your own pie crust, feel free to thaw and use a single frozen pie crust and par-bake as instructed.

**If you have extra berry filling and some extra crumb topping, don’t toss them out! Grease a ramekin and pour in the rest of the filling, top with the crumble, and bake at 350°F for about 20-25 minutes until the juices bubble and the crumb crisps up.

Share this: