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Blueberry Crumble Pie
Blueberry Crumble Pie – made with fresh, candy blueberries topped with a crispy crumble all baked up in a positive summer season pie. A ought to make on your ripe blueberries!
It’s been a whereas for the reason that I rolled out dough and crammed it with nature’s greatest fruits. With all these positive berries ripening underneath the hot summer season sun … well, I couldn’t assist myself. Berries and pie are “made-for-each-other.”
Blueberry Crumble Pie
Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr
Sweet blueberries topped with a crispy crumble all baked up in a positive summer season pie. A ought to make on your ripe blueberries!
Course: Dessert, Pie
Servings: 8 servings
Author: Tricia
Ingredients
1 unbaked 9-inch deep dish pie crust, properly chilled earlier than filling
For the blueberry filling:
2/3 cup granulated sugar
2 1/2 tablespoons cornstarch
1 teaspoon lemon zest, about 1 lemon
2 tablespoons contemporary lemon juice
5 cups contemporary blueberries, rinsed and dried
1/2 of a small apple, peeled and cored, then grated
For the crumble topping:
2/3 cup unbleached all-purpose flour
1/3 cup pale brown sugar
1/3 cup chilly butter cut into chunks
1 tablespoon granulated sugar
Instructions
Preheat the oven to 375 degrees. Line a baking sheet with foil and vicinity within the oven to preheat as well. Remove the unbaked, willing 9-inch deep dish pie crust from the refrigerator. Line the pie crust / pie plate with parchment paper and upload 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 one other 10 minutes or till it begins to brown lightly.
Remove from the oven and set apart to cool whereas making ready the filling.
To practice the filling:
Whisk collectively the sugar, cornstarch and lemon zest. Place the clean, dry blueberries in a huge blending bowl. Add the grated apple, lemon juice and sugar/cornstarch mixture. Gently toss the blueberries to mix or use a rubber spatula and gently turn to coat. Set apart till the berries soar to launch their juices - 20-30 minutes, whereas making ready the topping.
To practice the topping:
In the bowl of the meals processor, combine the flour, brown sugar, butter and granulated sugar. Pulse till combined. Remove to a small blending bowl and utilizing the again of a huge spoon, press a few of the topping collectively to kind huge chunks. Refrigerate till able to use.
To gather the pie, pour the blueberry combination into the blind baked pie crust. Top with the crumble combination spreading evenly.
Bake at the foil lined baking sheet at 375 ranges for 1 hour. After 30 minutes, disguise the pie with foil if begins to brown too quickly.
Once the filling bubbles and the pie is golden brown, take away from the oven and permit to cool to room temperature.
Store leftovers within the refrigerator.
Recipe Notes
* The apple enables thicken the filling so it remains collectively when sliced.
* Use our favourite Perfect Pie Crust Recipe in 3-easy steps or your favourite recipe. You too can use a pre-made frozen crust.
* Filling impressed via a recipe from a July 2011 Bon Appetit Magazine
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