Mom’s Blueberry or Blackberry Pie with Peanut Butter Crumble

Before you start, just note that this recipe is enough to make four pie crusts. The crumble topping is enough for two pies. The berries are enough to make one berry pie. In a food processor thoroughly combine the flour, sugar and salt. Add the cold butter and process until it forms pea-sized crumbs. Then add the milk and process until it begins to clump together. Remove it from the food processor and form it into hamburger sized patties. 

On a floured surface roll out each patty to about six inches, cut it in half and in half again and place the pieces on top of each other, pressing the dough together into a disc. You can use one disc for the pie and freeze the rest. Just wrap them in plastic wrap and put them in glass or plastic containers in the freezer for later use. 

You can make this pie with a plain crust or a peanut butter crust. If you want peanut butter, take one disc, roll it out to about 6 inches. Place the teaspoon of smooth peanut butter on it and spread it around. Fold the disc over and flatten it, then fold it again and roll it out.  You should see peanut butter swirls in it. Place it in a pie pan and set it aside.

Mix together the flour, oats, brown sugar and salt thoroughly. Then mix in the melted butter the peanut butter. It should form small crumbles. Add the chopped peanuts and set it aside.

Gently place the berries in a strainer and rinse them. Let them dry as much as possible. Place them in a large mixing bowl. Add the sugar and flour, mixing gently but thoroughly, taking care to not smash the berries.

Gently pour the berries with sugar and flour into the prepared crust. Fold over the edges and crimp them.

The crumble topping is enough for two large pies, so only use half the topping per pie. (You can store the rest in the freezer, it keeps for several months.) Take half the crumble and gently sprinkle it over the top of the berries making sure to just cover the berries. You don't want to smother them in topping.

Cover the crust with a pie crust shield. Bake the pie at 400 for 15 minutes, then reduce the heat to 350. You should also place a sheet of foil lightly over the crumble topping so it doesn't brown too much. Bake the pie another 45 minutes, or until it's bubbling over. If it's a deep dish pie, you might need an additional 20 to 30 minutes.