Cranberry Raspberry Crumble Pie

Classic flaky pie crust, filled with a combination of cranberries and raspberries, and topped with an oat crumble, this Cranberry Raspberry Crumble pie is the perfect fall fruit pie.

How to make flaky pie dough?

Personally I LOVE a flaky pie dough if I’m going through the effort of making it myself, so this recipe is extra flaky, think almost puff pastry kinda vibes. The key is to use cold butter, a cold bowl, ice water when making the dough and then a couple rounds of folds to create those flaky layers.

What is the best pie pan?

I know they aren’t always the prettiest but a classic metal pie pan always works the best! The heat transfers quickly to the crust helping to get a flaky, well baked, crust that doesn’t shrink back. I like this one!

Can I make this pie in advance?

Yes! The pie dough can be made up to a week in advance, store it wrapped up tight in the fridge once it’s made. Or you can shape it in the pie pan, and keep it wrapped up in the freezer until you’re ready to bake! Once the full pie has been baked, it can be stored in the fridge for a day or two!

Additional Recipes to try:

• Sweet Potato Pecan Crumble Pie
• Banana Tiramisu Pudding Pie
• Chocolate Pecan Pie

Tips for making a Cranberry Crumble Pie

• If you don’t have time you can use a store bought pie crust but I really recommend making it yourself! This recipe is super simple, just takes a little bit of time.
• Keep everything COLD when making the pie dough, you don’t want the butter to melt into dough.
• It’s ok if the dough looks rough and scraggly in the beginning. The folding, rolling, and chilling process will smooth out and hydrate the dough so don’t be tempted to add more water.
• Fresh or frozen fruit will work for the filling and if you don’t have maple syrup you can use brown sugar instead, start with about 2/3 the weight and then taste it before adding more sugar.
• I 100% recommend using a metal pie pan – it’ll make the best flaky pie dough and keep the crust from shrinking back. I recommend this one!
• Don’t rush the chilling times for the dough! It’s important not only for chilling the butter but for hydrating the dough and letting it become more pliable.
• Don’t underbake the crust when par-baking it, it should be a pale golden brown before you take it out and pour the filling in.
• Allow the pie to cool completely before slicing.

Ingredients

• All Purpose Flour: I recommend King Arthur Baking All Purpose flour for the crust and the crumble!
• Sugar: White sugar is used for the crust, crumble and the vanilla custard sauce.
• Fine Sea Salt: A little fine sea salt enhances the flavors and balances out the sweetness of the crust and crumble.
• Butter: High fat, salted butter is best for this pie crust and crumble but unsalted works too!
• Ice Water: Really cold water is best for this crust, ideally ice water.
• Cranberries & Raspberries: Fresh or frozen cranberries and raspberries should be used for this pie!
• Maple Syrup: I love using maple syrup to sweeten the berry filling because it adds a bit of warmth and depth.
• Vanilla: A little vanilla extract is like seasoning in the crumble and the custard sauce.
• Oats: Whole rolled oats are used in the crumble – quick cooking will work in a pinch but I prefer the texture of whole rolled oats for this.
• Milk: Whole milk is used for the vanilla custard sauce.
• Egg Yolks: Large egg yolks are used for the custard sauce.
• Heavy Cream: Heavy cream adds a little extra richness to this custard sauce.
• Starch: A little starch makes a thicker custard sauce anything from cornstarch to arrowroot will work.

How to make a Cranberry Raspberry Crumble Pie

Pie Dough

• Add ice into a cup of water and set aside.
• In a medium mixing bowl, whisk together the flour, salt, and sugar with a fork.
• Thinly slice the cold butter, dropping it into the dry ingredients as you do. The slices should be between 1/8th and 1/4 of an inch thick.
• I like to use a pairing knife and cut directly off a big Kerrygold block. But you can also pre slice the butter on a cutting board if you prefer. Just make sure the butter stays cold.
• Smush each slice of butter between your fingers into the dry ingredients to flatten them out and start working in the flour mixture.
• Drizzle the ice water onto the surface of everything in the bowl.
• Use a fork to mix and slightly smush the water into the mixture until it looks shaggy. It’s ok if it still looks a little dry but there shouldn’t be large amounts of completely dry flour left. Don’t be tempted to add more water.
• Pour the mixture onto a sheet of plastic wrap and use the sides of the plastic wrap to smush the dough into a square that’s between 1/2″ and 1″ thick.
• Place the dough in the fridge to chill for 45 minutes.
• After 45 minutes, dust your work surface with flour. Take the pie dough out of the fridge and roll the dough out in a rectangle that is about 1/4″ thick. Use flour and a bench scraper as needed to keep the dough moving and keep it from sticking. If the butter seems too soft, increase the next chill time to 55 minutes.
• Letter fold the dough so fold the top third over the middle third, and then the bottom third over the other two thirds.
• Rotate the dough 90 degrees and roll the dough back out to 1/4″ thick. Repeat the letter folds once more. It should be a skinny long rectangle so when you fold it you will have a square.
• Rewrap the dough and chill for another 45 minutes.
• After the 45 minutes have passed repeat the above steps of rolling and folding the dough twice. Rewrap the dough and chill for another 45 minutes. At this point you can chill it for as long as you need until you’re ready to use it.
• If chilling for more than 6 hours, place it in a ziptop bag to make sure it doesn’t dry out.

Cranberry Raspberry filling

• Add the rinsed cranberries into a medium pot along with the maple syrup and water.
• Cover the pot with a lid and place over medium low heat. You’ll hear the cranberries begin to burst. Give the mixture a stir and then continue to cook covered until they’ve all burst. You aren’t trying to reduce the mixture.
• While the cranberries are bursting, stir the flour and sugar in a large heat safe mixing bowl. Then add in just enough water to create a slurry. In the video I say two tablespoons of flour but please follow this recipe!
• Pour the burst cranberries into the large mixing bowl with the slurry and stir combine.
• Stir in the raspberries and set aside to cool.

Oat Crumble

• In a small mixing bowl, mix together soft butter, sugar, salt, and vanilla with a fork.
• Then add in the flour and oats and mix again until no flour is still visible.

Par-bake the pie crust

• Place a rack in the center of the oven and heat it to 425 F.
• Once chilled, roll the pie dough out to about 1/8″ thick, it should be quite thin. It needs to be about 14″x14″.
• Gently drape the dough over the metal pie pan and lift the sides to allow the pie dough to reach all the way into the bottom edges of the pan.
• Trim off the corners but be sure to leave at least an inch or two of overhang. Fold the overhang under the edge of the pie dough to create a double thick crust that sits on the lip of the pie pan.
• Crimp the pie dough however you want, just make sure the double layer of dough stays resting on the lip of the pie pan.
• Prick the base of the dough with a fork. Then place the pie dough into the freezer for 45 minutes while the oven heats up.
• Once 45 minutes have passed and the oven is hot, crinkle a piece of parchment paper and press it into the frozen pie crust.
• Fill the pie with baking weights or beans. The pie weights should go almost to the top of the pan not just a thin layer. Place the pie pan onto a baking sheet and bake in the hot oven for 12 minutes. *Keep an eye on it – if it seems to be getting dark after 12 minutes, turn your oven down 25 degrees and tent it with a sheet of foil for the remaining bake time! Every oven is a little different so just keep an eye on it if you aren’t used to baking pies in your oven.
• After 12 minutes rotate the pan 180 degrees and bake for another 10 minutes until the edges become a pale but golden brown.
• Remove the pan from the oven and use the edges of the parchment to lift out the pie weights.

Assemble and Bake the Pie

• Turn the oven down to 375 F.
• Allow the pie crust to cool for 5-10 minutes before pouring in the berry filling.
• Clump the oat crumble over the berry filling.
• Place the pie back in the oven and bake for 25 minutes. Then rotate the pan 180 degrees and bake for another 20 minutes. The crust and crumble should be golden and the berry filling should be bubbling on the edges.
• Remove the pie from the oven and leave it to cool for at least 6 hours at room temperature to set.
• This isn’t supposed to be the most perfect clean slice of pie but it should hold together.

Vanilla Custard Sauce

• While the pie cools, make the custard sauce. This can be made a couple days in advance and stored in the fridge with a layer of plastic on the surface. Serve cold or warmed up!
• In a small sauce pot, whisk together the cornstarch and sugar.
• Pour in the milk and heavy cream and whisk to combine.
• Add in the egg yolks and whisk once more.
• Place the pot over medium low heat, whisking slowly but continuously. Make sure to scrape the sides and bottom of the pot.
• In 5-10 minutes the sauce should start to thicken. It will become noticeably thicker and should bubble at least once.
• When the sauce has thickened, immediately remove it from the heat and whisk in the vanilla bean paste. Pour through a sieve into a heat proof bowl or jar.
• Cover the surface of the sauce with plastic to prevent it from forming a skin, and allow it to cool before putting it in the fridge until you are ready to use it.

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