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You Will Make Homemade One-Minute Pie Dough. And Raspberry Pie.

Well, you can actually make any kind of pie you want.  But you will make pie dough.  Because it's such a snap and it's so good when it's homemade.  You don't think you can make homemade pie dough?  What if I told you that if you have a food processor, you can  make it in 60 seconds?  You don't have a food processor?  Put it on your Christmas list. You need one.

Besides, do you really want to use that pre-made pie dough in the grocery store? Here's the ingredient list for Pillsbury Refrigerated Pie Dough:


Do you really want to eat that?  Who eats partially hydrogenated lard anymore?  The ingredients for my pie dough are flour, water, sugar, butter.  You can make pie dough whenever the whim hits you.  

ceramic plate from Fifty One and a Half - a talented friend of mine makes
these pretty platters and plates.  She's also the mother of
Gaby from What's Gaby Cooking

I suppose you think rolling out pie dough is hard.  Please.  I'm going to let you in on the biggest tip for rolling out pie dough.  In fact, it makes it so easy I don't know why every single recipe for making a pie doesn't mention it:  place the dough between two sheets of plastic wrap.  If you've never tried it, you will be amazed. The dough doesn't stick to the counter or the rolling pin and it makes it so easy to roll out.

So there's no excuses anymore.  Make a pie.


My husband is crazy about this particular raspberry blackberry crumb pie.  There is a bakery in our town that makes these crumb topping pies and he used to like those but frankly, they are coyingly sweet. He prefers this pie, hands down. You can use different fruits - even pitted cherries for this.  But this raspberry blackberry combination is his favorite.

You are going to "blind bake" this pie.  That means you are going to bake just the crust first for a little while, without the filling, to set it.  This prevents a soggy crust and it is a technique that is so worth doing.  You need pie weights to do this or just dried beans work, also.  But you're going to be a pie-making whiz now, so get youself some pie weights. You can find them in most grocery stores.  The pie weights prevent the crust from bubbling up too badly before it's had a chance to set.



Pie Crust Recipe

for a printable recipe of just the pie crust click here

Makes dough for one single crust pie. The recipe is easily doubled for a two crust pie.  I use regular butter here instead of unsalted, so I don't need to add any salt.  If all you have is unsalted butter on hand, be sure to add 1/2 teaspoon of salt.

  • 1¾ cup flour  (about 9 ounces)
  • 1 teaspoon sugar
  • 1½ sticks cold butter (12 tablespoons), cut into slices
  • ¼ cup ice water (approximately)

Place flour and sugar in a food processor.  Pulse.  Add about half of the butter. Pulse.  Add the rest of the butter. Pulse until the mixture turns into coarse crumbs. Through the feed tube, slowly add most of the ice water and pulse until the dough gathers up into a ball.  If it doesn't after a few seconds, add a few more drops of ice water until it does.  Take the dough and flatten it into a disc and place it on a sheet of floured plastic wrap and wrap it up. Refrigerate for about 30 minutes.


Raspberry Blackberry Crumb Pie 

for a printable recipe, click here

makes one 9" deep dish pie

For the Fruit Filling:


for the pie filling:

  • 4 6-ounce containers (1/2 pints) of raspberries
  • 2 6-ounce containers of blackberries
  • 1/2 cup cornstarch
  • 1 cup sugar 
  • 1/2 teaspoon nutmeg
  • zest of one lemon 

For the Crumb Topping:

  • 1/2 cup flour (I like to use white whole wheat)
  • 1/2 cup sugar (I like to use half brown sugar, half regular sugar)
  • 1/2 cup butter, cut into slices
  • 1/2 cup rolled oats


For the Filling:

Gently blend all ingredients in a large bowl. 


For the Topping:

Combine all ingredients in a food processor and pulse until well blended.

Assemble and Bake the Pie:

You will need a 9-inch deep dish pie plate, sprayed with a little Pam and some pie weights or dried beans. Preheat the oven to 375 degrees F.

Roll out the pie dough between two sheets of plastic wrap until it's a little larger than your pie dish.  Transfer to the pie dish (the easiest way to do this is to roll up the sheet of dough around the rolling pin, transfer the rolling pan to the pie plate and unroll).  Gentle press the dough down into the pie plate. Crimp the edges decoratively and dock the bottom of the dough with a fork.

Line the pie with a sheet of tin foil.  Place either pie weights or dried beans in the pie plate. Gentle press down the pie weights so they fill in the bottom of the plate. Bake for 15 minutes.  Take pie out of oven and gently remove the sheet of tin foil with the pie weights. Place pie back in oven and back for another 15 minutes. Check the pie dough and, if you see any large bubble forming, spear it with a skewer.

Use pie weights to "blind bake" the pie. It sets the crust and
 will prevent it from being soggy 

Remove from oven and add the filling.  Crumble topping over the top.  Place a pie ring shield over crust or strips of tin foil, to prevent overbrowning. Place pie on baking sheet to prevent a mess in the bottom of your oven. Return to oven and bake for about 1 hour, until topping is golden brown. Do not let the crumb topping get too dark. Remove from oven and let cool a bit before serving.  

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Reader Comments (107)

OK, you've convinced me I can do it. My mother always made everything she made from scratch. I was 12 years old before I even knew there was such a thing as a cake mix and that was because my best friend's mom used them, not my mom. Mom was a fantastic cook and she taught me everything I know about cooking, however, I never got the knack of pie crust for some reason. But, your video and your lovely site have inspired me. Pie crust is the last big hurdle for me and I think I can do it now. Mom would be so happy. Thanks for the inspiration.

September 9, 2011 | Unregistered CommenterGale

Thank you! Great recipe! I tried the Pillsbury Pie Crust and I wanted to puke it tastes so fake. I have a very low threshold for fake food. This is great! Can't wait!

September 9, 2011 | Unregistered CommenterMarlene Linke

I think my pastry cutter just got retired.

September 9, 2011 | Unregistered CommenterStan

Get a large food processor if you get one. I didn't and wish I did. Once you use it, you will want to use it more. Sometimes I have to do things in portions to get it all done.

September 9, 2011 | Unregistered CommenterLynda

I totally agree that homemade crust is the ONLY way to go! And it is really so easy there isn't an excuse not to. However, I've always used my mixer, and never tried the food processor. Sounds like the food processor may be quicker, so I might just have to switch.

September 9, 2011 | Unregistered CommenterCooking with Michele

simply beautiful. love your color combinations always!!

September 9, 2011 | Unregistered Commenteramy

Have you tried to roll up the pie crust and freeze it for a later use?

September 9, 2011 | Unregistered CommenterAngie S

Outstanding and lovely pie. Because I live on the Maine coast I have access to the best blueberries. This crust is perfect for them.

September 9, 2011 | Unregistered CommenterSteve Z

that was amazing, thanks!

September 9, 2011 | Unregistered CommenterMaria Trader

It'd be awesome if there were a video of you rolling out the crust. That's the problem I have. I can mix a crust easily enough but it's the rolling out that I have issues with!

September 9, 2011 | Unregistered CommenterKate

This is how I make my pie crust too. We swore off hydrogenated fats about 6 years ago (when we can help it-sometimes it sneaks in when visiting)

I make my pie crust like this too-it's so easy. I can't wait to try this pie!

September 9, 2011 | Unregistered CommenterJanie

I make all my pasta dough in a food processor, I must admit I get lazy and forget just how easy this is! Nothing tastes better than homemade crunchy piecrust!

September 9, 2011 | Unregistered Commentermarie

This is torture you know - looking at this pie and not having a piece to dig into. You did a gorgeous job with it.

September 9, 2011 | Unregistered Commenterciaochowlinda

Ok, I'm going to try it... I always have epic fails at pie crust. I'll go for it. And GORGEOUS final product.

September 10, 2011 | Unregistered CommenterChristi

This looks amazing, it's my first time visiting your site, and I just love that crumble, the berries just pop out.

September 10, 2011 | Unregistered CommenterAudrey

There is nothing better than homemade pie crust. The pie looks wonderful!

September 10, 2011 | Unregistered CommenterLucia

I agree, homemade pie dough is pretty simple with the food processor.
I do cheat with my tarts though, and use frozen puff pastry, which I love! (I also like the olive oil dough from Chocolate & Zucchini). Great instructional video!

September 10, 2011 | Unregistered Commenterstacey snacks

your pie looks absolutely amazing!

September 10, 2011 | Unregistered CommenterDina

That hydrogenated stuff is terrible, but real, home-rendered lard makes the best pie crust you've ever tasted in your life, and it's a thousand times easier to work with than butter crust.

September 10, 2011 | Unregistered CommenterJaime

Looks amazing! Your photography is beautiful!

September 11, 2011 | Unregistered CommenterLeta

I make the exact same pie dough (with a little salt) for empanadas and pies. It's so easy to do in the food processor and tastes great! Store bought dough is terrible!

September 13, 2011 | Unregistered CommenterFood Jules

A lovely blog and a very lovely pie.

September 14, 2011 | Unregistered CommenterKaren (Back Road Journal)

Thanks. The video really helped in making a 1-minute pie dough. Will surely take note of all ingredients.

September 17, 2011 | Unregistered CommenterHalley | Poster Prints

Great post, apart from what sounds like a delicious recipe, you have given some great tips on how to make awesome pastry.

September 19, 2011 | Unregistered CommenterNeil|Butterfield

Great and very helpful post. I've even made piecrust like this using olive oil and it turns out good too! Love the berries...can't get enough of them. Might try this next weekend with some of the last peaches of the season. Lovely photos!

September 19, 2011 | Unregistered CommenterLuv'n Spoonfuls

thank you thank you thank you. I've always been told that making a pie crust is the easiest thing; I even bought a food processor for that reason, but I've not been able to get it just right. Finally, I see it done before my eyes, thanks to you! I'm going home now to make this tonight!!!

September 20, 2011 | Unregistered CommenterLaura

From The Italian Dish:

Laura: You made my day! Thanks.

September 20, 2011 | Registered Commenter[Elaine]

This look amazing! I'm on the clouds because i find this pretty pretty blog.
greetings from Chile.

September 21, 2011 | Unregistered Commenterfran amenábar

I made this pie and it was really easy and quite delicious. I let it cool for about an hour before serving and it got quite soupy -- can anything be done about that? Berries were washed and dried first, so there wasn't any excess liquid to start with.....

September 29, 2011 | Unregistered CommenterKate

Greetings. This is my first time on your blog, but you have a terrific one. I am always on the look out for new blogs, new ideas. I especially appreciate all the details you do. Great photos makes it seem like anyone can replicate the recipe!

I am asking, would you please consider posting a few of your favorite recipes on

It is a tool for bloggers to see and to be seen. Your posts would fit in perfectly.

in addition, all photos, recipe titles as well as your blog name would link directly back to your blog. Thus giving you new attention and potentially new readers.

Or, if you just want to take a look at a lot of fellow food bloggers all in one place. A great learning experience to get ideas about how to establish your own blogging voice!

Please take a look. If you have any ideas or questions, please do not hesitate to write


September 29, 2011 | Unregistered CommenterDave at

I'm going to try this pie crust this week for our Thanksgiving pumpkin pie. Can't wait!

October 3, 2011 | Unregistered CommenterLesley

I think I am going to make this and freeze the dough in smaller amounts so I can be ready to make a couple of small tarts when the mood strikes,

January 1, 2012 | Unregistered CommenterGay

My mom made great pies, and I always thought I would have time to learn from her. . .then, she got Alzheimer's, and just passed away 2 months ago. I was telling a friend recently that I wish I would have made pies with her! I think she was looking down & directed me to this site! My dad would have loved this berry pie! Thanks for the great tutorial! I would love it if you would do one of rolling it out & getting it in the pie plate!

January 4, 2012 | Unregistered CommenterBecky

Are you using All purpose flour or self rising in your crust? Thanks! :)

January 10, 2012 | Unregistered CommenterJill

From The Italian Dish:

Jill: you use All Purpose flour in pie dough. Self rising flour contains baking powder, and you don't want that in pie dough. Hope this helps.

January 10, 2012 | Registered Commenter[Elaine]

Yes! Thank you!!! I am new to all of this!!! :)

January 10, 2012 | Unregistered CommenterJill

Just made 4 crust! The easiest recipe by far!!! Like some of the others I feared making my own crust. Even tried a few times and failed!! This was so easy and made an amazing crust! Thank you for staring!!

February 2, 2012 | Unregistered Commentersuzanne

Jill...I used all purpose and turned out great!

February 2, 2012 | Unregistered Commentersuzanne

From The Italian Dish:

Suzanne: You made my day!

February 2, 2012 | Registered Commenter[Elaine]

After trying and failing at several other attempts to make pie crust, I was challenged by the title of your post. I followed the instructions, and ended up with a beautiful, tasty crust for my sausage apple pie!

Thank you for helping me get over my fear of making pie crust!

March 4, 2012 | Unregistered CommenterJill

From The Italian Dish:

Jill: Yay! Welcome to the wonderful world of homemade pies! Thanks for sharing.

March 4, 2012 | Registered Commenter[Elaine]

I love this...absolutely one of my favorite pies!!!

April 3, 2012 | Unregistered Commenterfoodfairies

I stumbled on this blog when I took a short break from answering emails. I started out with the recipe for making ricotta cheese (I've done this before but lost the link to the recipe), then moved on to the strawberry parfait recipe, and then on to making pie crust......needless to say, my short break turned into a long one, and I'm so hungry I can barely stand it!! Biggest problem with finding your blog is......what to try first!! Thank you for the creativity-catalyst!!

April 5, 2012 | Unregistered CommenterPatio

can the dough be frozen?

April 24, 2012 | Unregistered CommenterEllen

I have been making tart crusts in the food processor for always comes out perfect. But I only make press-in crusts as I have never had any luck with rolling the dough out....mine always ends up tough. But what genius to use the two sheets of wax paper! Going to try it immediately.

May 3, 2012 | Unregistered CommenterYorkYank

I love this blog! My sister and I discovered it right before Easter. I have made your beet ravioli several times trying to perfect it. I do not have a ravioli mold and just recently purchased the imperia pasta roller for the sole purpose of making the beet ravioli. I have been trying to come up with reasons to make this pie. I love the tip about spearing the bubbles with a skewer. I have made pie crusts multiple times and always end up with a bubble. Thanks for that tip!

May 5, 2012 | Unregistered CommenterJuliann

This looks amazing! Do you have any other fruit combinations you would suggest?

June 23, 2012 | Unregistered CommenterHayley

Hi! I'm going to try making pies for the first time, so I'm just wondering… Can frozen fruit be used when out of season, with good results?

June 23, 2012 | Unregistered CommenterDEB

This pie looks amazing, the colors are so appealing!! :D

June 25, 2012 | Unregistered CommenterDiana

I was wondering if tis pie is any good cooled, or good if made in the morning and served later that night? Or is it best still a little warm?

June 29, 2012 | Unregistered CommenterRoxanne

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