Blueberry Crumble Pie
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
1 hr 45 mins
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Cook Time
1 hr 45 mins
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Total Time
3 hrs
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Servings
8
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Course
Dessert
Blueberry Crumble Pie
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- Pie Crust:
- 1¼ cups all-purpose flour plus more for surface
- ½ cup cold unsalted butter cut into 1/2' cubes
- ½ tsp salt
- Blueberry Pie Filling:
- ⅔ cup plus 3 tbsp white sugar
- 2½ tbsp cornstarch
- 1 tsp finely grated lemon zest
- 2 tbsp fresh lemon juice
- 5 cups fresh or frozen blueberries
- Crumb Topping:
- 3/4 cup all-purpose flour
- 3 tbsp light brown sugar packed
- ½ tsp cinnamon
- ¼ tsp salt
- 5 tbsp unsalted butter melted, cooled slightly
Instructions
- Make the pie crust by pulsing the 1¼ cups of flour, chopped butter, and salt together in a food processor until it resembles a coarse meal with some pea-sized pieces remaining.
- Drizzle in 3 tablespoons of ice-cold water over the mixture; pulse the food processor until clumps form.
- Pour dough onto a lightly floured surface.
- Divide the dough into 4 equal pieces.
- Working with one piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute the butter.
- Gather all four dough pieces into a ball. Flatten into a disk, wrap in plastic wrap, and chill the dough in the refrigerator until firm, at least an hour.
- Roll out the dough on a lightly floured surface to a 13" round.
- Carefully transfer to the deep pie dish, gently pressing the dough onto the bottom and up the sides of the pie dish.
- Fold overhang under and crimp edges.
- Pierce bottom of crust with a fork several times.
- Place back into the refrigerator to chill for at least 30 minutes.
- Preheat the oven to 375 degrees and place the rack in the middle of the oven. Line a baking sheet with tin foil.
- Line the crust with parchment paper or tin foil then fill it with pie weights.
- Place into the oven and bake until crust is set, about 20 minutes.
- Carefully remove the parchment and pie weights.
- Bake until crust is pale golden, about 12 minutes longer.
- Transfer crust to a wire rack; let cool.
- Make the blueberry filling by combining the sugar, cornstarch, lemon zest together in a large bowl; mix well.
- Add the fresh or frozen blueberries and lemon juice; toss to combine.
- Let the filling stand, tossing occasionally, until the blueberries release their juices, about 30 minutes.
- Make the crumb topping by combining the ¾ cup of flour, brown sugar, cinnamon, sea salt, and cooled melted butter together with fingertips to blend.
- Spoon the blueberry filling into the cooled crust, then sprinkle the crumb topping evenly over the top.
- Place the pie on the baking sheet and bake for 1 hour and 15 minutes, or until the filling is bubbling and the topping is golden.
- Side Note: Cover with foil after 30 minutes if browning too fast.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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