Blackberry Cranberry Crisp Pie
Yield: 1 9-inch pie
  • Single layer of Pie Crust (1/2 recipe)
  • 12 ounces frozen organic blackberries (do not thaw)
  • 12 ounces fresh cranberries
  • 1¼ cup sugar
  • 3 tablespoons instant tapioca (you could also use cornstarch, the pie will be a little juicier)
  • juice and zest of 1 small lemon
For the Topping:
  • ⅓ cup brown sugar
  • 1 cup flour
  • ¼ cup cold butter, chopped into cubes (1/2 a stick)
  • 1 teaspoon cinnamon
For the Filling:
  1. In a medium sized saucepan, combine all the filling ingredients. Stir mixture well until berries are evenly coated.
  2. Cook over medium heat for 12-14 minutes, stirring occasionally. The berries will burst, and the mixture will reduce and thicken.
  3. When the mixture starts to bubble like lava, stir constantly for another 2 minutes or so. Pour filling into a heat-proof bowl and cool completely in the fridge. (Or use the freezer to speed things up.)
  4. When the filling has cooled enough, roll the crust out to about 12 inches. Drape it over a 9-inch pie dish. Fold the over hang under and crimp using a butter knife or your fingers.
  5. Pour the filling into the prepared shell.
For the Topping:
  1. In a medium-sized bowl toss together the flour, brown sugar and cinnamon. Cut the butter in and use your hands to work it into the dough.
  2. Sprinkle the topping over the pie. Bake at 400F for 50-60 minutes or until the filling is bubbly and topping is crispy and golden.
Recipe adapted from Bon Appetit.
Recipe by The Baker Chick at