Ever wanted to learn to make the perfect Blackberry Crumble Pie? Rose Lawrence, of Organic Kitchen and eGrocer Red Bread in Los Angeles has you covered! Watch the exclusive tutorial below where Lawrence and Actress Lauren Bowles provide step-by-step instructions for how to create this amazing dessert using minimal ingredients and fresh fruit. From how to roll the perfect pie crust to how to create a crunchy streusel topping, the recipe tutorial will let you in on all of Lawrence’s secrets for creating a delicious pie and will leave you drooling for a slice! Find out how to make the pie below, then watch our exclusive interview with Rose Lawrence!
Reporting by Emily Parsons | Camera by Joe Cannon (Freelance) | Production by Amy Russo | Written Content by Laura Fay & Ashley Gebhardt
Blackberry Crumble Pie Recipe
The dough amount makes enough for two pie shells. One to bake immediately and one to save for later.
3 cups whole grain flour
1/2 teaspoons seas salt
2 teaspoons raw sugar
16 oz raw butter, cold
8 to 10 tablespoons cold water or raw milk
3 baskets of blackberries
2 tablespoons flour
2 tablespoons sugar
1/3 cup oats
1/4 cup whole grain flour
1/4 cup raw sugar
1/4 cup raw butter, cold
To make the dough, combine flour, sea salt, sugar, butter. Using your finger tips blend together until dough resembles a shaggy mess of pea sized butter flour bits. Drizzle in cold water or milk, reserving 2 tablespoons. Mix dough till it just comes together. Dump on table. Roll on the table briefly to bring cracks together.Flatten, wrap in food wrap and allow to rest in the fridge for 30 minutes.
Make Streseul, by combining all ingredients.Using your finger tips blend together until it resembles a shaggy mess of slightly larger than pea sized bits. Store in fridge.
Roll out dough to fill an 8inch pie pan, trim any edges leaving 1″ overhang. Going in a circle tuck excess underneath to for a ridge around the pie pan lip. Crimp ridge by pinching with the thumb of one hand and two finger on the opposite hand. See demo. Make filling by tossing berries with flour and sugar. Pour into pie shell. Top with streusel. Allow pie to rest in fridge for 30 mins. Transfer to freezer tightly wrapped to bake another day or preheat oven to 375-400 degrees F.
Make egg wash by whisking together 1 egg and a splash of raw milk. Using a pastry brush, brush pie with egg wash and top with raw large grain sugar. Bake for 20-40 mins until filling is bubbly and crust is a deep golden brown. If edges start to burn use a pie shield.
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