Last Saturday, I suggested in my Weekend Favorites post that you take a look at K Bakes‘ recipe for Blueberry Crumble Pie.
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.
- 6 cups fresh blueberries
- 1 cup sugar
- 4 tbsp cornstarch
- 1/2 tsp lemon zest
- pinch of pepper
- extra flour and butter for coating the pie dish
- 1 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup packed dark brown sugar
- 3/4 cup 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.
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Dustin says
May 13, 2017 at 11:10 pmwe should turn this into a clean recipe with a video 🙂
Dedee says
September 14, 2012 at 2:50 pmThis looks sooooo yummy! I would love to try it with Splenda though, was wondering if it might work? I am Diabetic and really have to watch the white sugar.
Do you do Diabetic Recipes?
Thanks for the cookbook. Dedee
lacey - a sweet pea chef says
September 14, 2012 at 9:03 pmHi Deedee, unfortunately, I have never tried the recipe with Splenda. I’d love to know how it turns out if you try it.
Susan says
February 21, 2012 at 1:58 amI am so glad I found this recipe. I live in a town that just this year opened a bakery. I have been asking everywhere I go if they have a blueberry pie or can make one. I will even travel to get one but I have had no luck. I am so excited and I am going to make this tomorrow (our blueberries are also on sale through tomorrow). I think I might buy a lot of blueberries and freeze them for when I want to whip this up. I will let you know how it turns out. Thank you…
Julie SGB says
September 21, 2011 at 12:43 pmI have made this twice now. It is insanely good. I may have to try it with some different fruit as the blueberry season dies down. I’ll bet it would be amazing with peaches or apples.
lacey - a sweet pea chef says
September 24, 2011 at 10:43 pmIsn’t it sooo good, Julie?? I bet you’re right. Please do share if you try 🙂
Lyn H. says
August 16, 2010 at 11:59 amThis pie was delicious. Thanks for the recipe and the mouth watering photos. I served it to my 4 year old daughter and my parents who are in their 80’s and everyone loved it. The crumb topping looks like way too much when you pile it on but it bakes down to a perfect, crunchy, sweet top layer. Will definitely make it again. Great blog, Lacey.
lacey - a sweet pea chef says
August 16, 2010 at 12:36 pmHi Lyn! It makes me so happy to picture your three generations of family all enjoying the pie. Thank you for sharing. I agree: it does look like way too much crumble topping at first — I was skeptical, too — but it definitely turns out wonderful! 🙂
Samantha @ The Savvy Soybean says
August 12, 2010 at 11:09 amThis looks soo amazing! And kudos to you for making your own crust and crumble topping. I can just imagine this with a heaping scoop of vanilla ice cream. soo good- glad I came across your blog!!
lacey - a sweet pea chef says
August 12, 2010 at 11:36 amHi Samantha! Welcome!! Yep, I definitely enjoyed it with some homemade vanilla ice cream. 🙂
Katie@Cozydelicious says
August 10, 2010 at 9:28 amYum! I’m so glad I found your site! I have been looking for a good blueberry pie recipe, and this is fantastic! I love crumble topped pies.
lacey - a sweet pea chef says
August 10, 2010 at 9:46 amWelcome, Katie! I hope this is the blueberry pie recipe you’ve been looking for!
the crazy suburban mom says
August 10, 2010 at 7:15 amThe top looks so good – like a great crumb cake topping and I just love that! Wow glad I found this this morning 🙂
Tracy
Sweet Pea Chef says
August 10, 2010 at 8:28 amHi Tracy! You’re right…it really is like a great crumb cake topping. I’m glad you found us this morning, too! 🙂
Peggy says
August 10, 2010 at 4:03 amThis looks absolutely delicious! A crumble topping is a definite MUST for me with any pie! Thanks for sharing!
Sweet Pea Chef says
August 10, 2010 at 8:29 amThanks, Peggy! I am definitely going to incorporate crumble toppings in the future ‘cuz this was GOOD!
Much to My Delight says
August 9, 2010 at 7:10 pmThat looks lovely and delicious! God bless the blueberry…it’s so photogenic!
Sweet Pea Chef says
August 9, 2010 at 7:31 pmHallelujah! 🙂
Betty @ scrambled hen fruit says
August 9, 2010 at 6:53 pmBeautiful berry pie! That crumble topping looks delish. I’ve never put pepper in pie before- sounds intriguing enough to try!
Sweet Pea Chef says
August 9, 2010 at 7:29 pmHi Betty! Yeah, isn’t it strange? And just a pinch, too. Totally delish though! 🙂
delicieux says
August 9, 2010 at 5:44 pmThis looks so delicious. I LOVE apple crumble but have never tried it with blueberries. This looks so darn good though that I might have to change that when blueberries come back into season here.
Delicious!
Sweet Pea Chef says
August 9, 2010 at 6:23 pmI’m with you on only having tried — and loved — apple pies with crumble tops before. It really goes well with the blueberries too!