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.
ASHLEY’S DEWBERRY CRUMBLE PIE
- 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
- 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.
- 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.
- When the crust is finished baking, allow it to cool four about 5 minutes and reduce the oven to 350 degrees.
- 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.
- 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.