Fresh Berry Crumb Pie is a delicious way to enjoy berry season. You can use your favorite berries. This pie is simple because you don’t need to make a pastry crust.
Why is my berry pie so runny?
Most berry pies are runny because they need to bake a little longer. The thickener used in the recipe needs a little longer to activate. In this recipe, flour is used and needs a little longer for it to begin thickening.
For this recipe, the top will get toasted a little too much if you leave it in long enough for it to not be runny. Covering it for the first 10 minutes will help it be thickened and not have a burned top.
How long will a berry pie last?
A berry pie will last 2-3 days unrefrigerated and 7 days in the refrigerator. A berry pie can also be frozen if needed.
How should I store other pies?
According to the USDA pies that are made with eggs like pecan or pumpkin pie need to be refrigerated. Cream & custard pies also need to be refrigerated. Fruit pies can be kept at room temperature or in the refrigerator.
What pies can I freeze?
Fruit, pumpkin, and pecan pies can be frozen. Custard, cream, and meringue pies should not be frozen. If freezing, wrap tightly with plastic wrap and then with foil. This will prevent freezer burn. It will be good for up to 3 months.
I like to eat the leftovers for breakfast.
- 1 cup almonds
- 2 cups flour
- 1/2 cup sugar
- 3/4 cup chilled butter, cut into small pieces
- 1/2 cup granulated sugar
- 1 1/2 tbsp constarch
- 2 pints fresh berries (such as raspberries, blackberries and/or strawberries)
- Preheat oven to 350.
- Spread almonds on a baking pan and place in oven. Roast almonds about 10 minutes or until roasted. Remove nuts from the oven and put into a food processor. Chop the nuts in processor for about 10 seconds.
- In a large mixing bowl, mix chopped nuts, flour and sugar.
- Press half the flour mixture into the bottom of a pie plate.
- In a medium mixing bowl, mix together sugar, berries & cornstarch. Mix gently until cornstarch and sugar are mixed in.
- Pour berry mixture into the pie plate. Pour the rest of the crumb crust evenly over the top.
- Loosely place foil over the top of pie.
- Bake for 10 minutes and then remove the foil.
- Bake until the top is golden brown and filling is bubbly about 35-45 minutes. Cool for about 10 minutes before serving. Best served warm.
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