by Sarah Steimer
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) unsalted, chilled butter
- 1/2 teaspoon salt
Place the flour and salt in a large bowl and cut the butter into the bowl in small pieces. Use a pastry blender or the back of a fork to combine the mixture until it resembles a coarse meal, with some pea-sized pieces. Gently add 3 tablespoons ice water to the mixture and continue to combine. Moist clumps should begin to form, and add more water by the teaspoon — if necessary — until the dough comes together but isn’t too wet. Place the dough on a lightly floured surface and gently work with the heel of your hand in a forward motion to distribute the butter. Form the dough into a disk, wrap in plastic and chill for at least 1 hour, or overnight.
Roll the dough out on a lightly floured surface to a 13-inch round. Place the dough in a pie dish, gently pressing into the bottom, edges and up the side. Tuck under any overhangs and crimp edges. Piece the bottom of the crust with a fork in several places and chill in the fridge for about 30 minutes.
Line the crust with parchment paper or foil and fill with pie weights (I used dry beans). Bake at 375 degrees for about 20 minutes, or until set. Remove the parchment and pie weights and bake for another 12 minutes, or until the crust is a pale golden color. Set aside to cool.
For the filling and topping:
- 2/3 cup plus 1/4 cup brown sugar
- 2 tablespoons cornstarch
- juice and zest from 1/2 lemon
- 1/4 cup loosely packed basil, finely chopped
- 5 cups fresh berries — your choice! I used blueberries, raspberries, blackberries and strawberries
- 3/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- pinch of salt
- 5 tablespoons unsalted butter, melted and cooled slightly
Whisk together the 2/3 cup sugar, cornstarch, lemon juice and zest in a large bowl. Fold in the berries and basil, combining gently to coat in the sugar mixture. Let stand for 20-30 minutes.
Whisk the flour, 1/4 cup sugar, cinnamon and salt in a small bowl. Add the melted butter and combine with fork or your fingers.
Carefully add the berries to the pie crust. If the filling looks especially high, be sure to place a baking sheet on a rack below the pie. Distribute the crumble over the top of the pie.
Bake at 375 degrees for 1 hour and 15 minutes, or until the filling is bubbling and the crust and crumble are golden. If the crust is browning too quickly, cover with foil. Let cool before serving.
Makes about 8 servings.
Recipe adapted from: Bon Appetit