Daybreak Delights: Celebrating National Pi Day

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Chef David Bondarchuck from Scratch Catering Services, and winner of best pie on the Food Network is here to show us how to make Blackberry Crumble Pie.

Blackberry Crumble Pie

What you Need

Pie Crust Scratch-made or Store Bought


36 ounces of Fresh Blackberries (4 & 1/2 cups)

1 Lemon Zested

1 & 1/2 Cups Granulated Sugar

2 Tablespoons Flour



1 Cup Rolled Oats

1 Cup Sugar

1 Cup Flour

1 stick unsalted Butter


What to Do


Preheat Oven to 350 degrees


Blind Bake the pie crust fitted in a 9 inch pie tin, by lining the pie crust with parchment paper and filling the crust with dried beans or pie weights


*Baking tip-dock the crust


Bake for 20 minutes, remove from oven and set aside


In a large bowl, using the back of a measuring cup, smash 1 cup of blackberries, causing the berries to release their juices.


Add in remaining berries, sugar, lemon zest, and flour, stir to combine


Filling the pie filling into the blind baked pie crust


In a separate bowl, mix together the dry ingredients for the crumble topping and using a pastry blender cut in the butter, continue cutting until the mixture resembles course crumbs.


Top pie filling with Crumble topping, and bake the pie for 1 hour at 350 degrees


*Baking Tip: place a parchment lined baking sheet under the pie to catch any pie juices that may drip during baking.


*Baking Tip: if the pie crust begins to get two browned during baking, cover outer edge with foil, or a pie ring.


Remove pie from oven and allow to cool prior to cutting. ENJOY!


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