Pistachio & Berry Crumble Pie
Pistachio and berry crumble pie is the perfect balance between a rich nutty taste, and tart berries. I enjoy it as a dessert as a much as I do as a breakfast on a Sunday morning. Plus, the spring colors with the green from the pistachio butter and the pink from the berries make the pie look really appealing.
Sweet pastry dough
In this recipe, I’m not showing you how to make a sweet pastry dough. If you’re looking for one, check out my Apricot and Roasted Hazelnuts Tart. There is no need to blind bake the dough.
Pistachio and almond cream
This is a simple almond cream in which you mix in some pistachio butter.
You can make your own pistachio butter, but it’s a bit tedious. I personally buy mine online, it’s quite expensive but worth it in my opinion. It contains food coloring which explains why the cream has a bright green color.
The butter and eggs have to be at room temperature to blend well. If ever one of the ingredients is too cold and the bowl of your mixer is made of stainless steel, you can use a blow torch to warm it up a bit. You can also put the bowl over a double boiler briefly while mixing constantly. You don’t want the butter to melt, just to get softer.
Almond crumble
For the crumble, you can replace the almond meal with pistachio flour. It is not a common thing to find and probably pretty expensive, so just put some raw pistachios in your food processor and mix until you reach a flour-like texture. Don’t go to far or it will turn into pistachio butter.
Crumble pie alternatives
This crumble pie is pretty adaptable : replace the berries with apricots or peaches in syrup, frozen cherries, or a low sugar jam ; use some other kind of nut butter instead of pistachio, such as almond, peanut or cashew.
More pie recipes
Gluten Free and Vegan Strawberry Custard Tart
Gluten Free and Vegan Pear and Almond Tart
Pistachio & Berry Crumble Pie
Equipment
- 1 8.5inches / Ø22cm pie pan or ring
Ingredients
Sweet pastry dough (store-bought or homemade)
Pistachio and almond cream
- ¼ cup + 3 tbsp unsalted butter (100 g) – room temperature
- ⅓ cup + 1 tbsp sugar (100 g)
- 1 cup almond meal (100 g)
- 3 ¾ tbsp AP flour (30 g)
- 2 eggs (100 g) – room temperature
- 1 ½ tbsp pistachio butter (30 g)
Almond Crumble
- ¾ cup AP flour (100 g)
- ⅓ cup + 1 tbsp sugar (100 g)
- ¼ cup + 3 tbsp unsalted butter (100 g) – room temperature
- ¾ cup almond meal (75 g)
Mixed berries
- 1 ½ cup fresh or frozen berries (175 g)
Instructions
Pistachio and almond cream
- Cream the butter with the sugar with a whisk or a paddle if using a stand mixer.
- Mix in the almond flour and the flour.
- Add the eggs and mix for a couple of minutes to make it light and fluffy. Scrape the bowl if needed.
- Lastly, put the pistachio butter and mix until incorporated. Set aside.
Almond crumble
- Put the flour, sugar and almond flour in a bowl and mix briefly.
- Mix in the butter with your hands (or the paddle attachment if using a stand mixer), until you reach a crumbly texture. Set aside
Assembling the pie
- Preheat the oven to 350°F – 180°C.
- Roll out the sweet pastry dough and transfer it into your pie pan/ring. Press it gently, remove the excess and prick with a fork.
- Pour the pistachio and almond cream on top and spread evenly.
- Press the berries into the cream, and cover with the crumble.
- Bake for 45-50 minutes and allow to cool down at room temperature.
Notes
If you’re looking for a sweet pastry dough recipe, check out my Apricot and Roasted Hazelnuts Tart. There is no need to blind bake the dough.
You can make your own pistachio butter, but it’s a bit tedious. I personally buy mine online, it’s quite expensive but worth it in my opinion. It contains food coloring which explains why the cream has a bright green color.
For the almond cream, the butter and eggs have to be at room temperature to blend well. If ever one of the ingredients is too cold and the bowl of your mixer is made of stainless steel, you can use a blow torch to warm it up a bit. You can also put the bowl over a double boiler briefly while mixing constantly. You don’t want the butter to melt, just to get softer.
For the crumble, you can replace the almond meal with pistachio flour. It is not a common thing to find and probably pretty expensive, so just put some raw pistachios in your food processor and mix until you reach a flour-like texture. Don’t go to far or it will turn into pistachio butter.
This crumble pie is pretty adaptable : replace the berries with apricots or peaches in syrup, frozen cherries, or a low sugar jam ; use some other kind of nut butter instead of pistachio, such as almond, peanut or cashew.
Calories are per one serving (total calories for this recipe : 4,400).