I even added an extra 2 T of butter but still, so dry! Thanks! Why not? The answer, my pie loving friends, is frozen fruit. The blueberry/blackberry flavor is out-of-this-world – fresh, fruity, summery. This may be a stupid question but can you bake the filled pie minus the streusel topping for 30-35 minutes THEN pour the crumble on top and bake another 20? Thanks! The rich, custardy smoothness draws me in every time. (Alternatively, an empty baking sheet can be placed on the topmost rack of the oven to serve as a shield.) I’d actually say that the crumbs are on the shortbread side of crumbs. Bring it back to room temperature before serving. I cannot wait to enjoy it on this July 4th weekend. I tore it into pieces and distributed over berries, and it’s still in oven, so I don’t know how it will come out, but… is it really supposed to be crumbs to sprinkle over the top? Are the weights correct? Not sure which parts are to credit, but despite a soupy raw filling, it set-up beautifully in the end! Is there any particular reason to start baking without the foil then adding it on once the topping is the color you want, instead of the other way around (starting foil-on then removing the foil about 30 minutes in)? Everything I love in a pie. It is the best pie I ever made. What I’m saying is: Team Streusel. Cook over low heat until the berries start to burst and release their juices; raise the heat to medium and cook a couple of minutes, stirring pretty often, to create a compôte. (And congrats on your new book!). If it wasn’t 10:40 at night, I would make this pie this instant. My question is about the crust. Let (the rest, if there is any, heh) cool because it should set up well later. How is it that I have never in my life made a crumb top pie? If it browns too quickly put some foil on it. I make it as a berry crisp instead of a pie because I am basically lazy. Compliments from the family, so this is definitely a recipe keeper! Does this one need to be par-baked because the crumble/fruit require less overall baking time? Spoon a bit of the sauce over each piece of chicken before you serve it. With fruit especially, the amount of juice they exude can vary incredibly from pie to pie. If you like, serve with Lemon Chantilly. I realized just before baking that I had no aluminum foil, so I just let the pie bake without the topping for the first 20 minutes, then added the crumbs, which worked perfectly and I think may even have been easier than monitoring it for when to place the foil lid. I make a little extra topping, refrigerate it for at least a half hour, and put it on just before it goes in the oven. It holds more and this dough amount and filling amount are for the shallower kind. From Christina Tosi- Momofuku Milk Bar Cookbook-. It was a last-minute invite and I basically never say no to going to Toronto because everyone there is unbelievably nice. On Mars. I have to factor that in when It’s the only kind I have. Fit into a 9" pie plate. Maybe I’m missing something. The Best Pie Plate, According to Serious Eats Stella Parks, the baking pro behind BraveTart, gave her list of the 16 essential pie-making tools and mentioned that she has a stack of these Pyrex pie plates at home. Heat oven to 400°. I’m making a birthday pie for someone who requested blackberries and chocolate. I just consult the King Arthur chart. Great timing. Grab that piece of foil you set aside from the parbaking phase and upend it over the top of the pie to protect it against further browning once it reaches the color you want. And I have made hundreds upon hundreds of pies, mostly with great success. This is a definite keeper! I honestly love his berries so much, I’m not even sure I could sacrifice any to pie! Was all eaten up however! Sorry for the delay. In case it helps anyone else – I made 1/2 recipe using 2 cups of blueberries I’d frozen, 6oz of fresh blackberries. The crust and crumb are fantastic, and the berries are flavorful and not too sweet. Brush over chilled top crust in a thin, even layer. They’re the same, but the tapioca starch/flour is already ground. It thickens in a clear way and won’t have any residual chalkiness. On the plus side, they’re not going to turn to mush under the pie, even 1 to 2 days later. I haven’t made a pie in a few months, sadly, and this might be the thing that gets me off my backside to make one! My crust came out a bit tough (hard to get a fork through when eating). New here? The berries were perfectly seasoned and the right looseness/gelling. Exact guide that will work and would the thickener since I had never done roll... Like a lot of flour when I was on vacation and not paying as close attention as.. 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