Blackberry Balsamic Pie with Walnut Sea Salt Crumble

This is a recipe Adrienne wrote for an article in Design Sponge. It was inspired by her sister (and PieBox co-founder) Carol, who is a connoisseur of all things soaked in balsamic (apparently living in Italy will do that to you). The balsamic and lemon zest really enhances the bold flavor of the blackberries, while the walnuts and sea salt in the crumble balance the sweetness. This pie has a sophisticated flavor profile… people will be impressed!

Ingredient List

This Recipe Yields: 1, 9-inch pie, about 8 servings


  • 1 1/2 Cups all-purpose flour
  • 4 Ounces nsalted butter, chilled and cut into small cubes
  • 4 Tablespoons ice cold water


  • 1/2 Cups White Sugar
  • 1/2 Cups Brown Sugar
  • 2 1/3 Tablespoons Corn Starch
  • 2 Tablespoons Balsamic Vinegar
  • 4 1/2 Cups Fresh Blackberries(about three 6-ounce containers)
  • Zest 1 Lemon


  • 1 Cup old-fashioned oats
  • 1 Cup chopped walnuts
  • 1/2 Cups all-purpose flour
  • 1/2 Cups brown sugar
  • 1 Teaspoon sea salt
  • 4 Ounces nsalted butter, chilled and cut into small cubes


Crust: Combine flour and butter in a food processor. Pulse 7 to 8 times, until mixture resembles coarse meal. Add the cold water, one tablespoon at a time, pulsing after each addition. If dough seems too dry, add additional cold water by the tablespoon. Remove pie dough from food processor and mold into a circular disk. Cover and let refrigerate for at least 25 minutes.

Filling: Mix blackberries, sugars, cornstarch, balsamic and lemon zest in a bowl. Turn the mixture with a spoon several times to ensure the blackberries are coated.

Crumble: Stir together oats, walnuts, flour, brown sugar and sea salt in large bowl. Add butter and rub into the mix with your fingertips, pressing the mixture together until clumps form.

Baking & Assembly: Preheat oven to 400°F. Roll out dough on a floured surface and transfer to 9-inch pie pan. Trim any crust overhang, fold under and crimp the edges. Spoon the blackberry filling into the dough-lined pan. Sprinkle crumble on top, fully covering the blackberries. Bake pie for 45 to 50 minutes or until filling is bubbling and topping is brown and crisp. Check pie after 25 minutes of baking and cover the edges with foil if the crust or crumble seems to be browning too quickly. Let cool 1 hour before serving.