Yield: 1 9 inch pie.
Raspberry Buttermilk Crumb Pie
Ingredients
- For the Crust:
- 1 1/4 cup all purpose flour
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon powdered buttermilk ( I used the Cultured Buttermilk Blend from Saco Pantry
- 1 stick of butter, cold, cut into small bits
- 1/4-1/2 cup ice water
- For the Filling:
- 6 cups of raspberries, fresh or frozen
- 5 tablespoons instant tapioca
- ½-1 cup of sugar (depending on the sweetness of your berries)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- For the Topping:
- 1 stick plus 1 tablespoon of butter, melted (9 tablespoons)
- ¾ cup brown sugar
- heaping 1/2 cup of old-fashioned whole-rolled oats (not quick cook or instant)
- ¾ cup all-purpose flour
- 1/4 cup powdered buttermilk
- pinch of salt
- For the Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons of powdered buttermilk
- a few drops of milk
Instructions
For the Crust:
- Combine the flour, sugar, salt and powdered buttermilk in the bowl of a food processor and pulse a few times to mix.
- Add the chunks of butter and process until small pea-sized bits are formed.
- With the machine running, add the iced water slowly until the dough comes together. (You won't need all of it.)
- Wrap the dough in plastic wrap and chill for at least 60 minutes. (Or less in the freezer!) When dough is chilled, roll it out and drape into your pie dish, trimming and crimping the edges as desired.
For the Filling:
- Toss the filling ingredients together and pour into the crust. Stick the whole thing in the fridge while you prep the topping.
For the Topping:
- Stir together the butter, oats, flour, brown sugar, buttermilk, and salt until a crumbly texture has formed. Sprinkle it evenly over the top of the pie.
- Bake at 425F for 15 minutes and then reduce the heat to 375F and bake for another 20-25 minutes. (You will likely want to cover the top with foil at this point.)
- When pie is cool, whisk the glaze ingredients together and drizzle over the top of the pie.