Blueberry Crumble Pie

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I’ve been wanting to make a blueberry pie for a while now (don’t ask me why!).

Of course, I had high hopes for this pie — I planned to make my own crust from scratch and experiment with a closed pie as opposed to the lattice top crust I made for my last pie. But, I was lazy so pre-bought pie crust it is (which really… in this day and age, how many people make pies completely from scratch?!). One of these days, I will make my own pie crust though!

Anyway, I found a great recipe for a Blueberry Crumble Pie that has a great crumble topping — pies and crumbles are some of the best desserts so why not combine them? It really is genius!

It was a simple recipe that I threw together in no time and the results were of course deliciously amazing. And after a long weekend (which was exhausting and relaxing in the best way), pie is the best cure! You really can’t go wrong with pie (with a little vanilla ice cream or whipped cream)! Delicious!

Be warned this pie is so damn good you may find yourself cutting a slice only to then eat a good portion directly from the pie plate like a ravenous beast… and then your roommate comes into the kitchen and asks you what you’re baking to witness this unflattering act…. but of course she would never judge and then herself eats a good portion directly from the tin and there you have it…  but this is hypothetical, of course….

Blueberry Crumble Pie

Adapted from All Recipes and Williams Sonoma

Breakfast in Bed(stuy) / Blueberry Crumble Pie

Filling

4 cups blueberries

1/3 cup brown sugar

1 tbsp lemon juice

1 tsp ground cinnamon

4 tbsp flour

In a large bowl, combine the blueberries, the brown sugar, cinnamon, flour and lemon juice. Stir gently to coat the blueberries evenly. Set aside.

Breakfast in Bed(stuy) / Blueberry Crumble Pie

Crumble topping

¾ cup flour

1/3 cup brown sugar

1/3 cup sugar

1 tsp cinnamon

1/8 tsp salt

1 stick cold unsalted butter, cut into small pieces

In a large bowl, stir together flour, sugars, cinnamon and salt. Scatter the butter pieces on top and toss to coat with the flour mixture. Combine until the mixture forms large course crumbs. Set aside.

Breakfast in Bed(stuy) / Blueberry Crumble Pie

Assembly

1 (9-inch) unbaked pie crust

1 tbsp flour

1 tbsp sugar

Preheat oven to 375 F.

Sprinkle the remaining flour and sugar over the bottom of the pie crust.

Pour the filling into the crust, spreading it evenly. Sprinkle the topping evenly over the blueberry filling.

Breakfast in Bed(stuy) / Blueberry Crumble Pie

Bake the pie until the topping is golden brown and the blueberry filling just begins to bubble, 40 to 50 minutes. Transfer to a wire rack and let cool completely. Serve at room temperature.

Breakfast in Bed(stuy) / Blueberry Crumble Pie

Blueberry Crumble Pie
 
Ingredients
  • 4 cups blueberries
  • ⅓ cup brown sugar
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 4 tbsp flour
  • ¾ cup flour
  • ⅓ cup brown sugar
  • ⅓ cup sugar
  • 1 tsp cinnamon
  • ⅛ tsp salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 1 (9-inch) unbaked pie crust
  • 1 tbsp flour
  • 1 tbsp sugar
Instructions
  1. In a large bowl, combine the blueberries, the brown sugar, cinnamon, flour and lemon juice. Stir gently to coat the blueberries evenly. Set aside.
  2. In a large bowl, stir together flour, sugars, cinnamon and salt. Scatter the butter pieces on top and toss to coat with the flour mixture. Combine until the mixture forms large course crumbs. Set aside.
  3. Preheat oven to 375 F.
  4. Sprinkle the remaining flour and sugar over the bottom of the pie crust.
  5. Pour the filling into the crust, spreading it evenly. Sprinkle the topping evenly over the blueberry filling.
  6. Bake the pie until the topping is golden brown and the blueberry filling just begins to bubble, 40 to 50 minutes. Transfer to a wire rack and let cool completely. Serve at room temperature.
 

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