Bake a Blackberry Balsamic Pie this Weekend

A few years ago we shared a recipe for blackberry balsamic pie with sea salt and walnut crumble on Design Sponge. Due to popular request, we decided to post it again! We are in the thick of blackberry season right now and this pie is definitely worth making. It’s simple, yet sophisticated. The balsamic and lemon zest in the filling enhances the bold flavor of the blackberries, while the walnuts and sea salt in the crumble balance the sweetness. Check out the recipe below. Happy baking!

 

Blackberry Pie

Blackberry Balsamic Pie with Sea Salt Walnut Crumble

 

Note: This recipe is for a 9-inch deep-dish pie. If using a smaller pie pan, you may have some filling and crumble left over.

 

For the Pie Dough

– 1 1/2 cups all-purpose flour

– 4 oz (1 stick) unsalted butter, chilled and cut into small cubes

– 4 tablespoons ice cold water

 

For the Filling

– 4 1/2 cups fresh blackberries (about three 6-oz. containers)

– 1/2 cup sugar

– 1/4 cup brown sugar

– 3 tablespoons cornstarch

– 2 tablespoons balsamic vinegar

– zest of 1 lemon

 

For the Crumble

– 1 cup old-fashioned oats

– 1/2 cup all-purpose flour

– 1/2 cup brown sugar

– 1 cup chopped walnuts

– 1 teaspoon sea salt

– 4 oz (1 stick) unsalted butter, chilled and cut into small cubes

 

Pie Dough

Combine flour and butter in a food processor. Pulse 7 to 8 times, until mixture resembles coarse meal. Add the cold water, one tablespoon at a time, pulsing after each addition. If dough seems too dry, add additional cold water by the tablespoon. Remove pie dough from food processor and mold into a circular disk. Cover and let refrigerate for at least 25 minutes.

 

Filling

Mix blackberries, sugars, cornstarch, balsamic and lemon zest in a bowl. Turn the mixture with a spoon several times to ensure the blackberries are coated.

 

Crumble

Stir together oats, flour, brown sugar, walnuts and sea salt in large bowl. Add butter and rub into the mix with your fingertips (just like you would with pie dough!), pressing the mixture together until clumps form.

 

Assembly & Baking

Preheat oven to 400°F. Roll out dough on a floured surface and transfer to 9-inch deep-dish pie pan. Trim any crust overhang, fold under and crimp the edges. Spoon the blackberry filling into the dough-lined pan. Sprinkle crumble on top, fully covering the blackberries. Bake pie for 45–55 minutes or until filling is bubbling and topping is brown and crisp. Check pie after 25 minutes of baking and cover with foil if the crust or crumble seems to be browning too quickly. Cool one hour before serving.