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Blueberry Crumble Pie

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Introduction

The Blueberry Crumble Pie is a delightful twist on traditional blueberry pies, featuring a flaky, buttery crust and an oatmeal-studded, cinnamon-infused topping that perfectly complements the sweetness of fresh blueberries. This pie promises both familiar flavors with a new texture that will have you craving seconds.

Tips for this Recipe

  • Chill your butter before mixing to achieve the perfect flaky crust.
  • Pre-bake the pie crust with weights or beans to prevent puffing during baking.
  • Gently mix blueberries with sugar and lemon juice; overworking can release their juices too much, resulting in a soggy filling.

Why You Will Love This Recipe

The Blueberry Crumble Pie is not just another dessert. It’s an experience that marries the simplicity of classic pie baking with a modern, crumbly topping that adds both texture and flavor depth. Plus, using fresh blueberries means you get to enjoy their vibrant taste at its peak.

Ingredients

  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 cup chilled unsalted butter, cut into cubes
  • 1/2 teaspoon kosher salt
  • 2 1/2 tablespoons cornstarch
  • 2/3 cup sugar plus 3 tablespoons
  • 5 cups fresh blueberries
  • 3/4 cup all-purpose flour for crumble topping
  • 1/2 teaspoon cinnamon

Adviced Equipment

  • Pie dish or pan (9-inch, Bakeware): For the pie crust and baking.
  • Mixing Bowls: To combine ingredients.
  • Pie Cutter or Crust Roller: For creating a uniform edge on your crust.
  • Blueberry Pitter (Handranker Handblueberrypitter): Ideal for preparing fresh blueberries.
  • Rolling Pin: Used to roll out the pie dough evenly.
  • Pie Dish Cover or Lid: To retain moisture and protect your crust during baking.
  • Digital Kitchen Scale: For precise measurement of ingredients.

History of the Recipe

Blueberry pies have been a staple in American cuisine for decades, with their roots traceable to colonial times. The crumble technique, originating from England, made its way across the Atlantic and has since become synonymous with classic American baking. This blueberry pie combines these traditions into an irresistible dessert that’s been enjoyed by families for generations.

Fun Facts about this Recipe

  • The term “crumble” comes from the Old English word “crumb,” which means small fragment or piece, indicating the crumbly texture of the topping.
  • Blueberries have been cherished for centuries due to their nutritional benefits and natural beauty. They were considered a symbol of wealth in ancient times, reflecting in this rich, indulgent dessert.
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Blueberry Crumble Pie

Blueberry Crumble Pie

amanda

Equipment

  • - Pie Dish or Pan (9-inch, Bakeware): Essential for baking blueberry crumble pie.

  • - Mixing Bowls (Set, Stainless Steel): Useful for combining ingredients like the blueberry filling and crumble topping.

  • - Pie Cutter or Crust Roller: Aids in creating a uniform crust edge, improving presentation and ensuring even baking.

  • - Blueberry Pitter (Handranker Handblueberrypitter): Useful if you need to prepare fresh blueberries from frozen or canned.

  • - Rolling Pin (Stainless Steel): Used for rolling out the crust dough evenly before placing it in the pie pan.

  • - Pie Dish Cover or Lid (Pie Plate): Essential for keeping moisture locked in and preventing crust from burning during baking.

  • - Parchment Paper Sheets (Stainless Steel): Useful for lining baking sheets or to protect work surfaces when rolling out pie dough.

  • - Digital Kitchen Scale: Accurate measurement of ingredients ensures correct proportions for the pie.

  • - Pie Server or Scoop (Plastic, Wood): Essential for serving the pie after baking and cooling to perfection.

  • - Pie Dish Clamp or Support (Plastic): Useful when transporting a hot pie from oven to cooling rack, ensuring the crust doesn't sag.

  • - Pastry Brush or Silicone Spatula (Silicone): Useful for brushing pie crust with egg wash before baking and handling filling during preparation.

Ingredients

  • 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 plus 3 tablespoons sugar

  • 2 1/2 tablespoons cornstarch

  • 1 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice

  • 5 cups (1 pound 10 ounces) fresh blueberries

  • 3/4 cup unbleached all-purpose flour

  • 3 tablespoons (packed) light brown sugar

  • 1/2 teaspoons cinnamon

  • 1/4 teaspoon salt

  • 5 tablespoons unsalted butter, melted, cooled slightly

  • A 9"-9 1/2"-diameter glass or metal pie dish, pie weights or dried beans to bake the crust.

Instructions

1

Instruction 1

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 teaspoonfuls 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.
2

Instruction 2

Roll out dough on a lightly floured surface to a 13" round. Transfer to 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.
3

Instruction 3

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.
4

Instruction 4

Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release their juices, 20-30 minutes.
5

Instruction 5

Whisk flour, remaining 3 tablespoons sugar, light brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with fingertips to blend.
6

Instruction 6

Preheat oven to 375°. Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast.
7

Instruction 7

Let pie cool on a wire rack.
8

Instruction 8

Dough can be made up to 2 days ahead. Keep chilled. Pie can be baked 8 hours ahead. Let stand at room temperature.
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