A Blueberry Crumble Pie is a delicious and comforting dessert with a sweet, tart blueberry filling topped with a buttery, crumbly topping. Here’s a simple and mouthwatering recipe to make this perfect pie!
Ingredients:
For the Pie Crust:
- 1 1/4 cups (155g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cut into cubes
- 2-3 tablespoons ice water
For the Blueberry Filling:
- 4 cups (about 600g) fresh blueberries (or frozen, if necessary)
- 3/4 cup (150g) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (optional, for extra citrus flavor)
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- A pinch of salt
For the Crumble Topping:
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (50g) old-fashioned rolled oats
- 1/4 cup (50g) packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup (60g) unsalted butter, cold and cut into cubes
Instructions:
1. Prepare the Pie Crust:
- In a medium bowl, combine the flour and salt. Add the cold butter cubes and use a pastry cutter, fork, or your hands to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough begins to come together. You may not need all the water, so add it slowly.
- Turn the dough onto a lightly floured surface and knead it gently a couple of times. Form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Blueberry Filling:
- In a large bowl, combine the blueberries, sugar, lemon juice, lemon zest (if using), cornstarch, cinnamon, and a pinch of salt. Gently toss the ingredients together to coat the blueberries. Set the filling aside while you prepare the crumble topping.
3. Make the Crumble Topping:
- In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture becomes crumbly and the butter is well incorporated.
4. Assemble the Pie:
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled pie dough to fit a 9-inch pie dish. Carefully transfer the dough to the dish, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edges, leaving about 1 inch, then fold the edges under and crimp with your fingers or a fork.
- Pour the blueberry filling into the prepared pie crust, spreading it evenly.
- Sprinkle the crumble topping evenly over the blueberries, covering the entire surface.
5. Bake the Pie:
- Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the filling is bubbling and the topping is golden brown. If the crust edges start to brown too quickly, cover them with aluminum foil to prevent burning.
6. Cool and Serve:
- Allow the pie to cool for at least 1-2 hours to set the filling before slicing. It’s best served at room temperature or slightly warm.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence.
Tips:
- Frozen blueberries can be used in place of fresh. Just make sure to add an extra tablespoon of cornstarch to help absorb any additional moisture.
- Make ahead: You can prepare the pie crust and crumble topping a day before and refrigerate them. Assemble the pie and bake when you’re ready.
- Spices: Feel free to add a pinch of nutmeg or allspice for a warm, spiced flavor in the filling.
This Blueberry Crumble Pie is perfect for any occasion, offering a delightful mix of sweet and tart flavors, with a crunchy topping that everyone will love!