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Blueberry Crumble Pie

by Rebecca Charles and Deborah DiClementi
from Lobster Rolls & Blueberry Pie
(ReganBooks, 2003)
Serves 8 to 10

This blueberry crumble pie is best served warm with a scoop of vanilla ice cream.

convert Ingredients
For the crust
2 cups all-purpose flour
1/2 teaspoon salt
1 cup cold butter, cut into tiny pieces
1/4 cup ice water

For the crumble
1 1/2 cups flour
1 cup firmly packed dark brown sugar
1 1/2 sticks unsalted butter, cut into little pieces

For the blueberry filling
3 pints blueberries, wild Maine if you can get them
1 cup granulated sugar
4 teaspoons cornstarch
1/2 teaspoon finely chopped lemon zest
Pinch of freshly ground black pepper

Method
Make the crust
1. Combine the flour, salt, and cold butter in a food processor by pulsing until the mixture has the consistency of sand. Add the cold water while pulsing until the mixture comes together; don’t overwork it. (To mix the dough by hand, combine the flour, salt, and butter in a large bowl.

2. Add the cold water and work by hand until the mixture comes together.) Remove the dough from the food processor or bowl and on a lightly floured counter or board, shape it into a disk about 1/2 inch thick.

3. Wrap with plastic film and refrigerate for at least 1 hour before rolling it out.

Make the crumble
1. Mix the flour and brown sugar in a food processor until thoroughly combined. Add the butter and pulse until the mixture forms a crumble (do not overwork the mixture). Refrigerate until you are ready to use it.

Make the blueberry filling
1. In a large bowl, mix all the ingredients well. l crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.

Assemble the blueberry crumble pie
1. Preheat the oven to 350°F (175°C). Roll out the dough on a floured surface, place in a pie plate, trim, and crimp the edges. Use a fork to poke holes around the sides and bottom of the crust. Cover with a piece of parchment paper and fill it with dried beans. Bake for 8 minutes, or until the crimped edges are firm. Remove the paper and beans and bake for 3 to 5 more minutes to firm the bottom. Fill the crust with the blueberry mixture, spread out the mixture, and top the pie generously with the crumble. Bake for 1 hour, or until the filling starts to bubble. Cool the pie on a rack.

Recipe © 2003 Rebecca Charles. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

You might also like these:

Pear-Cranberry Crumble
Fig and Mixed-Color Raspberry Crumble
Blueberry Betty
Spicy Tomato Crumble
Blueberry Clafoutis
Marbled Lemon–Blueberry Butter Cake