Once I saw it, I knew I had to make it–especially since I saw blueberries were on a crazy sale last week. I’m pretty much on a fresh fruit pie kick this summer, as you probably know already from my Sweet Cherry Pie post. Yum….and sorry. I swear: there are more healthy recipes on the horizon!
I’ve always thought I wasn’t a real big fan of crumble toppings, but that was before trying this crumble topping recipe. The easy crumble mixture, along with the fresh blueberries, is almost like eating a blueberry cobbler…but better (if that’s even possible). The fresh blueberry filling is dense with plump blueberries. The lemon zest brightens the mellow flavor of the blueberries, but doesn’t overpower. Still not sure about the pinch of pepper for the filling, though. Weird, right? But I followed the recipe and it was oh so good.
As I mentioned in my post about Egg Bread Buns, I’ve never really been much of a baker. But, with how easy and delicious these fresh fruit pies have been, I’m starting to gain some confidence–like I’m finally channeling my inner baker.
I have found there’s something very satisfying to making fresh fruit pies. It just feels right. And good. I highly recommend it.
- For the Pie Crust
- I used half of my favorite pie crust recipe, which you can find here.
- For the Filling
- 6 cups blueberries about 3 pints
- 1 cup sugar
- 4 tbsp. cornstarch
- ½ tsp. lemon zest
- pinch of pepper
- extra flour and butter for coating the pie dish
- For the Crumble
- 1½ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ cup packed dark brown sugar
- ¾ cup (1½) sticks unsalted butter cut into cubes
- Crust: In a food processor, combine flour, salt, and cold butter. Pulse until sand-like texture. Add water while pulsing until mixture comes together. Remove from the bowl or food processor (be careful not to over mix) onto a lightly floured surface. Work into a 1-inch thick disk and refrigerate for at least one hour before rolling out.
- Crumble: Combine flour and sugars in a food processor and mix until combined. Add chopped cold butter and pulse until the mixture forms a crumble, being sure not to over mix. Refrigerate until ready to use.
- Filling: In a large bowl, combine all of the ingredients. Using the back of your spoon, crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.
- To make the pie: Preheat the oven to 350 degrees. Butter and flour a 10-inch pie tin; set aside. On a lightly floured surface, roll out the dough. Place the dough in the pie dish and trim off excess. Crimp edges (the crust will shrink some in the oven once baked so don't cut off too much). Use a fork to poke holes around the sides and bottom of the crust and chill until firm, about 20 min. Cover with a piece of parchment paper and fill it with dried beans or baking beans. Bake until the crimped edges are firm, about 10-15 min. Remove the parchment paper and beans and bake until the bottom is firm, about another 10-15 min. Fill the crust with the berry mixture, spreading evenly, and top with the crumble. Place on a parchment paper-lined baking sheet and bake until the filling starts to bubble, one hour to one hour and twenty minutes, depending on your oven. Remove and cool on a wire rack.