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
- 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
- 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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Blueberry Crumble Pie Recipe © 2003 Rebecca Charles and Deborah DiClementi. Photo © 2003 Michael Donnelly. All rights reserved.