This Crazy Crust Berry Pie is a unique dessert where the crust magically forms around the juicy berry filling as it bakes. No rolling pin, no fuss—just mix, pour, and bake! It’s sweet, slightly tart, and perfect with a dollop of whipped cream or a scoop of ice cream.
Ingredients
- For the Crust
- ½ cup 113 g unsalted butter, softened
- ⅓ cup 67 g granulated sugar
- 1 large egg
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 cup 124 g all-purpose flour
- ¾ cup water
- For the Filling
- 3 cups frozen berries thawed and drained well (fresh can be used too)
- ⅓ cup 67 g granulated sugar
- ½ teaspoon cinnamon
- 1 tablespoon 8 g cornstarch
- For Serving Optional
- Whipped cream or vanilla ice cream
Instructions
- Preheat the oven
- Set oven to 375°F (190°C). Grease a 9-inch pie plate.
- Prepare the crust
- In a medium bowl, cream butter and sugar together until light and fluffy.
- Beat in egg, salt, and baking powder.
- Mix in flour until combined. Stir in water to form a thin batter.
- Assemble the filling
- In a separate bowl, combine berries, sugar, cinnamon, and cornstarch. Toss gently until berries are coated.
- Assemble the pie
- Pour the crust batter into the prepared pie plate—it will be thin.
- Spoon berry mixture evenly over the batter. The crust will bake up around the fruit.
- Bake
- Bake for 40–50 minutes, until the crust is golden brown and set.
- Cool for 15 minutes before slicing.
- Serve
- Top slices with whipped cream or ice cream if desired.
Notes
- Make sure berries are well-drained to avoid excess liquid in the pie.
- You can use a mix of blueberries, raspberries, strawberries, or blackberries.
- Best enjoyed the same day, but leftovers keep covered in the fridge for up to 3 days.