Blackberry Streusel Pie

Indulge in the sweet and tangy flavors of Blackberry Streusel Pie! This classic dessert features a flaky, buttery crust, juicy blackberries, and a crunchy streusel topping. Our easy-to-follow recipe guide will show you how to create this delicious dessert in the comfort of your own home, whether you're an experienced baker or just starting out. Perfect for summer, this pie is the ultimate way to showcase the bright and bold flavors of fresh blackberries. Check out our recipe and enjoy a slice of pie today!

Why you'll love this

Bursting with Flavor

This pie is loaded with juicy blackberries, creating a burst of fruity flavor in every bite. The buttery streusel topping adds a satisfying crunch that perfectly complements the sweet and tangy blackberries.

Easy to Make

Despite its impressive flavor, this pie is surprisingly easy to make. Our easy-to-follow recipe guide will walk you through every step, so you can create this delicious dessert with confidence.

Perfect for Any Occasion

Whether you're hosting a dinner party or just want to enjoy a sweet treat at home, this Blackberry Streusel Pie is a great option. It's a classic dessert that's sure to satisfy any sweet tooth. Plus, it looks beautiful and impressive on any dessert table, making it the ultimate way to impress your guests.

Ingredients and substitutions for Blackberry Streusel Pie

• Plain flour: This is the best option for that pastry, cake flour is not recommended here and if you live in the UK, see the FAQ’s section as to a the type of flour to use here.
• Butter: Cold and cubed helps you press it into your flour without heating it up too much as you work it. Make sure that the butter is fully coated with flour so no puddles form during baking. Unsalted was used here as this is fresher than salted, however, you could absolutely substitute salted butter here.
• Sugar: The best sugar is superfine or caster which helps dissolve into each of the components by adding sweetness without adding additional flavors. You could half and half the sugar with light brown sugar and caster sugar for the filling.
• Marzipan: The type used here is the version most readily available at supermarkets for decorating a fruit cake. This almond paste isn’t so overpowering that people who don’t like marzipan won’t enjoy this, in fact thanks to the other ingredients in the filling.
• Eggs: As well as adding structure, the eggs will bind everything together in your filling.
• Almond flour: Ground almonds or almond flour add a complimentary flavor to the filling. You can substitute with plain flour.
• Blackberries: Fresh or frozen work well here because we cook them down a little.

See recipe card for quantities.

Equipment needed to make this

Offset spatula: A small spatula helps smooth out the creamy topping.

Fork: To pierce holes in your pastry before baking, you’ll want to have a fork handy!

Mixing bowl: A medium mixing bowl is required for the pastry.

Whisk: You’ll need a whisk to combine the pastry cream in the saucepan and cream – though could use an electric beater to whip the cream until it reaches soft peaks.
Saucepan: You’ll need a small saucepan to mix the pastry cream base.

Square tin: A 18×18 cm or 7×7 inch square baking tin works well here, though a rectangle tin would also work well.

FAQ’s for the best Blackberry Streusel Pie

What type of flour is best for pie in the UK?

Plain flour in the UK has a lower protein amount which contributes to the dough strength, type of crumb and texture of your pastry, in this case. Plain flour in the Unites States for example has the same level of protein as Bread flour in the UK so the best flour to use here  will be 242 grams / 1 ¾ cups bread flour. This will help you ensure a flaky pastry and making it easier to shape without being flimsy which is often the feeling of unbaked dough.

More berry recipes you’ll enjoy

Blueberry Grunt

Blackberry and Rhubarb Cobbler

Strawberry Cobbler

How to make Blackberry Streusel Pie:

For the dough, place the flour and salt into a bowl and stir to combine.

Add the cubed butter and toss through the flour to coat completely in flour.

Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.

Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.

Press firmly into a disc, wrap and refrigerate for 1 hour.

Meanwhile, place the blackberries and sugar into a saucepan on low heat and cover, cooking until the mixture is simmering.

Remove the lid and continue to cook until most of the juice has dissipated, approximately 10 further minutes.

Set aside to cool completely.

Preheat the oven to 200C/400F.

Lightly flour your surface and both sides of your dough and roll out to ¼ inch thickness.

Flipping the dough and adding a small sprinkle of flour, where necessary.

Roll the dough around your rolling pin and place into your pie dish.

Pressing therein and trimming the edges, folding ½ inch of the dough under the edges and pinching firmly.

Return the prepared dough to the fridge for 20 minutes to chill.

Remove the pie dough and pierce with a fork all over.

For the filling, place the butter, sugar, marzipan and egg into a blender and blend until smooth.

Add in the almond flour and stir to combine.

Pour into the dough and ensure it is even.

Spoon the blackberries over evenly.

For the streusel topping, place the marzipan, sugar and flour into a bowl and press together with your fingers to crumble until it is a rough mixture.

Add in the melted butter and stir together to coat evenly.

Sprinkle the crumble mixture over the blackberries evenly.

Place into the oven and bake for 40 minutes.

Remove and allow to cool completely before removing from your tin.

Slice and serve.

Dig in!

Blackberry Streusel Pie

• Author: Sylvie Taylor
• Prep Time: 1 ½ hours
• Cook Time: 40 minutes
• Total Time: + cooling time 4 hours
• Yield: Serves 12-16 1x
• Category: Pies & Tarts

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Description

Sweet blackberries on top of an almond filling is topped with a streusel that makes this Blackberry Streusel Pie recipe an easy way to serve a bunch of people.

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Ingredients

Scale 1x2x3x

Pastry
282 grams / 1 ¾ cups plain flour
¼ teaspoon sea or kosher salt
165 grams / 5.82 ounces butter, chilled and cubed
90 milliliters / ⅓ cup + 2 teaspoons ice water
Blackberries
900 grams / 2 pounds blackberries
50 grams / ¼ cup superfine/caster sugar
25 grams / ¼ cup corn flour
Almond Filling
150 grams / 5.3 ounces marzipan
50 grams / 1.75 ounces butter, softened
1 egg
60 grams / ⅓ cup superfine/caster sugar
35 grams / ⅓ cup almond flour
Streusel topping
70 grams / 2.5 ounces marzipan
50 grams / ¼ cup superfine/caster sugar
120 grams / ¾ cup plain flour
50 grams / 1.75 ounces butter, melted

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Instructions

Pastry

1. For the pastry, place the flour and salt into a bowl and stir to combine.
2. Add the cubed butter and toss through the flour to coat completely in flour.
3. Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.
4. Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.
5. Press firmly into a disc, wrap and refrigerate for 1 hour.
6. Lightly flour your surface and both sides of your dough and roll out to ¼ inch thickness.
7. Flipping the dough and adding a small sprinkle of flour, where necessary.
8. Roll the dough around your rolling pin and place into your pie dish.
9. Pressing therein and trimming the edges, folding ½ inch of the dough under the edges and pinching firmly.
10. Return the prepared dough to the fridge for 20 minutes to chill.
11. Remove the pie dough and pierce with a fork all over.

Blackberries

1. Meanwhile, place the blackberries and sugar into a saucepan on low heat and cover, cooking until the mixture is simmering.
2. Remove the lid and continue to cook until most of the juice has dissipated, approximately 10 further minutes.
3. Set aside to cool completely.
4. Preheat the oven to 200C/400F.

Almond filling

1. For the filling, place the butter, sugar, marzipan and egg into a blender and blend until smooth.
2. Add in the almond flour and stir to combine.
3. Pour into the dough and ensure it is even.
4. Spoon the blackberries over evenly.

Streusel

1. For the streusel, place the marzipan, sugar and flour into a bowl and press together with your fingers to crumble until it is a rough mixture.
2. Add in the melted butter and stir together to coat evenly.
3. Sprinkle the crumble mixture over the blackberries evenly.
4. Place into the oven and bake for 40 minutes.
5. Remove and allow to cool completely before removing from your tin.
6. Slice and serve.
7. Dig in!

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Notes

Recipe by Roamingtaste

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Nutrition

• Calories: 344 calories per serve

Keywords: streusel pie, blackberry recipe