This is an incredibly light tasting blueberry crumble pie that only needs 5 simple ingredients to make the filling. It's loaded with fresh blueberries, lemon zest, lemon juice, some sugar and cornstarch, then topped with the perfect crumble simply made with flour, brown sugar, cinnamon, and melted butter, all of which are staple ingredients in my kitchen.
My daughter loves fresh blueberries and because she is doing so well in school I want to surprise her with a special dessert. While I was searching for a recipe for blueberries, I came across this blueberry crumble pie. And let me tell you, this recipe is a keeper!
The original recipe calls for a homemade pie crust, and if you have the time and would like to dive into making the dough yourself (bless your heart), keep in mind this pie will need some planning because the dough needs to be chilled before baking.
I decided to take the short cut and use an already frozen pie crust shell. Simply leave the frozen pie crust out to thaw for about 15 to 20 minutes. Then prick the bottom and around the sides thoroughly with a fork. Bake the crust for 10 to 15 minutes, only to set the crust, then pour the blueberry filling and sprinkle with the crumble mixture on top. Place the pie onto a cookie sheet and place it back into the oven. Bake pie for about 30 to 35 minutes. That's it!
The blueberries will need to sit for 30 minutes before going into the crust. Stirring occasionally, will allow the sugar and lemon juice release juices from the blueberries.
Once its baked. Be sure to let the pie sit and cool completely before serving, or it will fall apart.
This blueberry crumble pie turned out so good! Not too sweet and full of luscious blueberries that melt in your mouth with every bite. The crumble is so good too. I only wished I had some vanilla ice cream to go with it. Berry pies are always better with vanilla ice cream on top, don't you think?
Enjoy and have a great weekend everyone!
Blueberry Crumble Pie (original recipe)
Crust:
- 1 1/4 cups unbleached all-purpose flour plus more for surface
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/2 teaspoon kosher salt
- 2/3 cup sugar ( I used only 1/2 cup)
- 2 + 1/2 Tbsp. cornstarch
- 1 tsp. finely grated lemon zest
- 2 Tbsp. fresh lemon juice
- 5 cups (1 pound 10 ounces) fresh blueberries ( I used 4 cups)
Crumble:
- 3/4 cup unbleached all-purpose flour
- 3 Tbsp. (packed) light brown sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 3 Tbsp. sugar
- 5 Tbsp. unsalted butter, melted, cooled slightly
For crust:
Pulse 1 1/4 cups flour, butter, and salt in a food processor until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 3 tablespoons ice water over mixture. Pulse until moist clumps form, adding more water by teaspoonful's if mixture is dry.
Transfer dough to a lightly floured work surface. Divide into 4 equal pieces. Working with 1 piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute butter. Gather all 4 dough pieces into a ball. Flatten into a disk, wrap in plastic, and chill dough until firm, at least 1 hour. Dough can be made up to 2 days ahead. Keep chilled.
Pulse 1 1/4 cups flour, butter, and salt in a food processor until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 3 tablespoons ice water over mixture. Pulse until moist clumps form, adding more water by teaspoonful's if mixture is dry.
Transfer dough to a lightly floured work surface. Divide into 4 equal pieces. Working with 1 piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute butter. Gather all 4 dough pieces into a ball. Flatten into a disk, wrap in plastic, and chill dough until firm, at least 1 hour. Dough can be made up to 2 days ahead. Keep chilled.
Roll out dough on a lightly floured surface to a 13" round. Transfer to a 9-inch baking pie dish, gently pressing dough onto bottom and up sides of dish. Fold overhang under and crimp edges decoratively. Pierce bottom of crust in several places with a fork, then chill until firm, about 30 minutes.
Line a large baking sheet with foil and place on a rack in middle of oven; preheat to 375°F. Line crust with parchment paper or foil and fill with pie weights. Bake until crust is set, about 20 minutes. Carefully remove parchment and pie weights. Bake until crust is pale golden, about 12 minutes longer. Transfer crust to a wire rack; let cool.
Filling and topping:
- Filling: Whisk together 2/3 cup of sugar, cornstarch, and lemon juice in a large bowl. Add in the blueberries and lemon juice and toss together until well combined. Let stand for 20-30 minutes, or until berries start to release their juices.
- Topping: Whisk together flour, brown sugar, cinnamon, salt and 3 tablespoons of sugar. Mix with the melted butter, using your fingertips to blend.
- Pre-heat oven to 375 degrees.
- Pour the blueberry filling into the crust. Sprinkle over with the crumble topping. Bake 1 hour 15 minutes, or until filling is bubbling and topping is golden. Cover with foil wrap after 30 minutes if browning starts to occur to fast. Allow to cool. Let stand at room temperature. Serve with your vanilla ice cream or fresh whipped cream.
Recipe adapted by Bon Appetite 2011
