2 pies

Berry Crumble Pie

A perfect non-dairy pie for summer berry season.

When the summer months arrive there is nothing more that I love than baking with fresh berries. There is a constant debate in my house of berry pie vs. berry crumble. See I love berry crumbles – the lightness of the berries with the crunchy sweet toppings while my husband tends to prefer the classic berry pie.

I finally decided I had to merge the two if I was going to be happy and keep my husband happy at the same. The result was nothing short of amazing. I mean, what is not to love about pie crust on the bottom filled with fresh berries, and topped with melt-in-your-mouth crumble? When served at a dairy meal or a late night snack, top it with a scoop of vanilla ice cream.

This recipe makes two pies – and trust me, it is so good you will want to bring one to work, share with friends, or keep it for yourself. This pie also freezes well, so you can put one away for a rainy day.

I know it seems like a lot of steps, but they are all simple and do not take very long. Reuse the bowls along the way for fewer dishes to be washed at the end.


For the Crust:

  • 2 cups flour
  • 1 1/2 tsp sugar
  • 1 tsp salt
  • 1 cup vegetable shortening
  • 1/4 cup cold water
  • 1 1/2 tsp vinegar
  • 1 egg

For the Filling:

  • 4 cups mixed berries
  • 2 cups peeled apples cut into small pieces or peaches
  • zest of one lemon
  • 2 Tbsp fresh lemon juice

For the Crumble Topping:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, lightly packed
  • 1/2 tsp kosher salt
  • 1 cup old-fashioned oats
  • 1/2 pound (2 sticks) butter or margarine, at room temperature


  1. To make the pie crust: mix the flour, sugar, and salt together in a bowl. Cut in the shortening using a pastry cutter or two butter knives.
  2. In a second bowl mix together the water, vinegar and egg.
  3. Add wet ingredients into flour mixture. Divide into two equal pieces. Roll out pie crust in (two) pie tins.
  4. To make the filling: mix ingreidnts genetly in a large bowl. Dive filling between two pies crusts.
  5. To make the crumble topping: combine the flour, sugars, salt, oats, and butter in a bowl.
  6. Combine until the mixture resembles large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
  7. Bake pies for 50 minutes at 350 degrees.

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