This article details a pie recipe that expertly balances a crispy, flaky bottom crust with a unique crunchy crumble topping. By incorporating an egg into the crumble, the topping achieves a cookie-like texture. The author emphasizes the importance of cooking the sugar before adding the blackberries to the pie filling to ensure the fruit breaks down during baking. Utilizing cornstarch aids in setting the fruit filling, while baking on the lowest rack helps achieve the desired crispness of the crust.
The pie features a unique topping with an egg that resembles crunchy cookie dough clumps, providing a perfect balance to the flaky crust.
To ensure a perfectly set fruit filling, I cook the sugar with the blackberries ahead of time, as raw blackberries often remain whole after baking.
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