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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Testers ChoiceTesters Choice
Apr 24, 2003
It was nearly 7 p.m. when my toddler came up with the idea of making a blueberry pie. Sure enough, I had no blueberries at home, so I quickly read the ingredients for this recipe and rushed to the store to buy what I needed. As I also wanted to enjoy the pie, I changed the flours to make a GF version. (For the pie crust, I simply substituted Bob’s Red Mill GF all-purpose flour. For the crumble, I used brown rice flour and potato starch.) We ended up making the pie the next day, as it would have been too late once the pie would have been ready to eat it. The whole process was pretty straightforward and the pie was outstanding. We ate it warm with vanilla ice cream.
Blueberry Crumble Pie Recipe © 2003 Rebecca Charles and Deborah DiClementi. Photo © 2003 Michael Donnelly. All rights reserved.