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Blueberry Crumble Pie

This blueberry crumble pie is best served warm with a scoop of vanilla ice cream.–Rebecca Charles and Deborah DiClementi

Blueberry Crumble Pie Recipe

  • Quick Glance
  • 30 M
  • 2 H, 45 M
  • Serves 8 to 10

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

Directions

  • 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. Add the cold water and work by hand until the mixture comes together.)
  • 2. 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
  • 4. 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
  • 5. 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
  • 6. 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.
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