Blueberry Crumble Pie
Summer was created for blueberries and what a great way to honor summer than to make a blueberry pie! This recipe is made with a crisp and crunch crumb topping which is the perfect match for a juicy berry pie filling.
1 Basic Pie Dough
¾ Cup Plus 5 Tablespoons Unbleached Flour
2/3 Cup Firmly Packed Light Brown Sugar
1/3 Cup Plus 2 Tablespoon Sugar
2 Tablespoons Ground Cinnamon
1/8 Teaspoon Salt
1 Stick (8 Tablespoons) Cold Unsalted Butter
5 Cups Blueberries
Put your oven rack in the lower third of the oven and preheat to 400° F.
Roll out the dough and transfer to a 9 inch pie pan. Refrigerate until firm. Line the chilled piecrust with a piece of aluminum foil. Fill with dried bean, pie weights or uncooked rice. Bake for 15 minutes until the pie crust dries out. Carefully remove the weights and the foil. Reduce the heat to 350° F and continue to bake for another 5 minutes until the crust is lightly browned on the edges and dry looking on the bottom. Transfer the pie crust to a wire rack.
Increase the heat to 375° F. In a large bowl, stir together the ¾ cup of flour, 1/3 cup of the brown sugar, the 1/3 cup sugar, 1 teaspoon of the cinnamon and salt. Cut the butter into ¾ inch pieces and scatter the pieces on top and toss around with a fork or your fingers to coat with the flour mixture. Using a pastry blender or your fingers, work the ingredients together until the mixture forms large, coarse crumbs that are the size of large peas. Set the topping aside.
In a separate large bowl, combine the blueberries, the remaining 1/3 cup brown sugar, the remaining 1 teaspoon cinnamon and 4 tablespoons of the flour. Gently stir to coat the blueberries evenly. Sprinkle the remaining 1 tablespoon of flour and 1 tablespoon of sugar over the bottom of the prebaked pie crust. Pour the filling into the crust, spreading it evenly. Sprinkle the topping evenly over the blueberry filling. Bake the pie for 50 to 60 minutes or until the topping is golden brown and the blueberry filling just begins to bubble. Transfer to a wire rack and let cool completely. Serve at room temperature. The pie is best served the day it is baked. Makes one 9 inch pie. Serves 12
Single Pie Crust
1 ¼ Cups Unbleached Flour
½ Teaspoon Salt
1/3 Cup Shortening
4 Tablespoons Cold Water
In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9 inch or 10 inch pie plate. Transfer pastry to pie plate. Trim pastry to ½ inch beyond the edge of the plate; flute the edges. Fill or bake shell according to recipe directions.