Sunday, July 11, 2010

Blueberry Crumb Pie

With fresh blueberries everywhere , including the huge amounts my son Kris and I picked ourselves , I have been busy making blueberry pies for our Saturday Farmer's market.
I make the job easier on myself by making the pie doughs and crumb toppings ahead of time. The topping can just go into the fridge in an airtight container. For the pie crusts, pop them into the freezer, already rolled out. Just put them in between sheets of plastic and wrap them well. It is also a good idea to put them on something flat, such as a cookie sheet so they don't break in the freezer. You can also place and form the dough into a tin pie plate and freeze like this, already made and crimped and ready to fill and bake!
Making the crust ahead of time really cuts down on the chore of pie baking, especially if you make more than I do!
The filling recipe for this pie, although I can't honestly remember where it came from, is my favorite. It uses a nice amount of blueberries and isn't too sweet. I really don't like cloyingly sweet fruit pies. I love the flavor of the berries or fruit to come through. And the filling hold together nicely.

And the crumb topping for a fruit pie is also a personal favorite of mine. I just prefer the crunch of the crumb topping, but if you prefer a crust topped pie, hey, just make two crust recipes! Don't, however, just double the recipe because the amounts become different, I noticed in the cookbook.
The crust recipe is from my cookbook " America's Best Lost Recipes".
The crumb topping makes easy work for the top because you don't have to play around with another crust and you get a nice crunch.

It comes out a pretty light brown golden color.

Blueberry Crumb Pie ( adapted from a little here and a little there!)

Single crust pie dough: (Makes enough for one 9" pie)

1 1/4 cups AP flour
1 tbsp. sugar
1/2 tsp. salt
3 tbsp. vegetable shortening, chilled
4 tbsp. unsalted butter, cut into 1/4" pcs. and chilled
3 -4 tbsp. ice water
1. Process the flour, sugar and salt in a food processor.
2. Scatter the shortening over the top and process til mixture is texture of coarse sand.
3. Scatter butter pieces over the top and process til mixture resemble coarse crumbs.
4. Sprinkle 3 tbsp. of ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together. ( If the dough does not come together, stir in a little more water, 1/2 tablespoon at a time. But test the dough by gently squeezing some in your hand. If it holds together then don't add more water. A little drier is better than too wet.)
5. Form the dough into a 4" disc and wrap in plastic and refridgerate for at least 1 hour.( Dough can be refridgerated, wrapped tightly in plastic, for up to 2 days, or frozen for up to 2 months.)
6. Let the dough soften to room temp. slightly before rolling into a 12" circle.( I always roll between 2 sheets of plastic wrap.) Then gently place dough into your pie plate and trim away any excess along the edges to within 1/2" of pie plate. Tuck dough underneath itself to form a rim. Crimp the edge.
7. Place back into the fridge til your filling is made. ( Or you can freeze the dough at this point, too, for later use. Just wrap well)
scant 1/2 cup granulated sugar
1/4 cup AP flour
4 cups fresh blueberries
1/2 tsp. lemon zest
1 tbsp. fresh lemon juice
2 tbsp. butter ( I omit this for the crumb topped pies)
1. Combine all the ingredients into a large mixing bowl and gently stir.
Crumb topping:
7 tbsp. unsalted butter, slightly softened and cut into small pieces
1/2 cup sugar
1/2 tsp. cinnamon
1/4 tsp. baking powder
1/4 tsp. salt
1 1/8 cup AP flour
1. Place sugar, cinnamon, baking powder and salt in the bowl. Mix to combine.
2. Add the butter and work in with your fingers or a fork.
3. Add the flour, a half amount at a time, working in with a fork. then using your fingers.
4. Once all the flour is worked in, make clumps of the dough, then break clumps apart slightly.
5. Set crumb mixture aside or refridgerate til you're ready to use.
To assemble pie:
1. Take pie crust out of fridge or freezer and fill with the blueberry filling, spreading it out evenly.
2. Sprinkle the crumb topping over the filling, pressing very gently onto the berries. Don't worry if it doesn't cover all the berries. Once the pie is baked, it looks pretty to see some berries coming through on top!
3. Bake at 375 for approx. 45 minutes or til berries are bubbling and the crust is a nice golden brown.
Let the pie cool completely. If you cut into it too soon, the filling won't set properly and it may run.


  1. The best blueberry pie I have ever made. Will make this for years to come.

  2. Thanks so much for letting me know!

  3. Im going out now to get my blueberries to make this pie. I will let you know how it comes out.



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