Blueberry Crumble Pie
Saving room for dessert
Saving room for dessert
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  • 8 servings Ingredients For the Crust:
  • 1¼ cups unbleached all purpose flour 4 tablespoons cold unsalted butter, cut into ½" chunks 3 tablespoons vegetable shortening ½ teaspoon salt 3 tablespoons ice water For the Blueberry Filling: ⅔ cup granulated sugar 2½ tablespoons cornstarch 1 teaspoon lemon zest (about 1 lemon) 2 tablespoons fresh lemon juice 5 cups fresh blueberries, rinsed and dried ½ of a small apple, peeled and cored, then grated For the Crumble Topping: ⅔ cup unbleached all-purpose flour ⅓ cup light brown sugar ⅓ cup cold butter, cut into chunks 1 tablespoon granulated sugar Instructions To make the pie crust: In the bowl of a food processor, pulse the flour and salt to combine. Add the shortening and butter and process by pulsing until the mixture resembles a coarse meal. Add 3 tablespoons ice cold water and pulse a few more times until it starts to come together. Do not over process. If the mixture holds together when you pinch a few pieces, then it is done. Gather all the dough together and press into a disc. Wrap in plastic wrap and refrigerate for 1 hour or longer. (Don't wash the food processor - we will use it to prepare the topping below) Remove the dough from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll into an 11 or 12 inch circle. Gently place the dough into a 9" metal or glass pie plate. Fold the extra dough under to form an edge and crimp decoratively. Pierce the bottom the crust a few times with a fork. Refrigerate the crust for 30 minutes or until well chilled. Preheat the oven to 375 degrees. Line a baking sheet with foil and place in the oven to preheat as well. Remove the pie crust from the refrigerator and line with parchment paper and pie weights or dried beans. Bake the crust for about 20 minutes. Remove the parchment paper and pie weights or beans and set aside. Return the crust to the oven and bake another 10 minutes or until it starts to brown lightly. Remove from the oven and set aside to cool while preparing the filling. To prepare the blueberry filling: Whisk together the sugar, cornstarch and lemon zest. Place the clean blueberries in a large mixing bowl. Add the grated apple, lemon juice and sugar/cornstarch mixture. Gently toss the blueberries to combine or use a rubber spatula and gently turn to coat. Set aside until the berries start to release their juices - 20-30 minutes. For the topping: In the bowl of the food processor, combine the flour, brown sugar, butter and granulated sugar. Pulse until combined. Remove to a small mixing bowl and using the back of a large spoon, press some of the topping together to form large chunks. Refrigerate until ready to use. To assemble the pie, pour the blueberry mixture into the blind baked pie crust. Top with the crumble mixture spreading evenly. Bake on the foil lined baking sheet at 375 degrees for 1 hour. After 30 minutes, cover the pie with foil if starts to brown too quickly. Once the filling bubbles and the pie is golden brown, remove and allow to cool to room temperature. Store leftovers in the refrigerator. Notes * The apple helps thicken the filling so it stays together when sliced.* Use your favorite pie crust or make it super simple and use a pre-made crust.* Filling inspired by a recipe from a July 2011 Bon Appetit Magazine 3.3.3077



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