ashley’s dewberry crumble pie

dewberry crumble pie

This is my deer-huntin’, rodeo winnin’ sister-in-law’s famous dewberry pie. If you’re not familiar with a dewberry, they are similar in appearance and taste to a blackberry. They are picked in the summertime in south Texas by the pitcher-full. The pie has a lovely, buttery crumb topping, and believe me when I tell you, its best friend is vanilla ice cream.


  • Yields: 6-8 servings


For the pie:

  • 1 pie crust (your favorite store-bought or homemade recipe)
  • 3 cups fresh dewberries, rinsed *you can substitute blackberries if you can’t find dewberries
  • 1/4 cup all-purpose flour
  • 3/4 cup white sugar
  • 1/2 cup whole milk
  • 1 large egg
  • 1/2 tsp. vanilla

For the crumb topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup white sugar
  • 1/2 stick (4 Tbsp.) unsalted butter, cold
  • Pinch of salt


  1. Preheat your oven to 400 degrees. Place 1 piece pie crust down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch the edges together and make a pretty pattern, if desired. Using a fork, poke holes all over so that it doesn’t bubble up while baking. Bake your crust for 10-12 minutes until lightly golden.
  2. While the crust is baking, you can make the filling. In a large bowl mix all the filling ingredients together until well-combined. You can use the back of a wooden spoon to lightly crush some of the dewberries. Set aside.
  3. When the crust is finished baking, allow it to cool four about 5 minutes and reduce the oven to 350 degrees.
  4. While the crust is cooling you can make the crumb topping. In a medium bowl, cut in your cold butter to the flour, sugar and salt using two forks or a pastry blender. When you see pea-sized shapes of butter throughout the mixture, you’re done.
  5. Pour your dewberry filling into the pie crust and add your crumb topping in a nice even layer. Bake for 55-1 hour and 15 minutes until the center no longer jiggles when lightly shaken. The crumb topping will also turn a nice golden brown. Allow to cool at least 10-15 minutes before serving, but serve it warm.

One thought on “ashley’s dewberry crumble pie

  1. Yummy for my Tummy! Best ! And I have tried many!

    This Texas dewberry picking country girl gives it a Two thumps up!!


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