Summer brings blueberries. Many trips are made to the local blueberrry farm with grandchildren and friends which brings lots of opportunities to create the most wonderful desserts! We are so ecstaic that someone bought the farm so these traditions can continue. The locals can’t say thank you enough! This Blueberry Crumb Pie is just one of the many creations made with their blueberries.
Pie Crust:
My Ultimate All-Butter Pie Crust is my go-to recipe for a pie crust. It’s easy to make and worth all the effort. The link provided here provides step-by-step instructions with pictures of each step. What I show here is one way I finish the crust. Once the 1″ overhang of crust is tucked under, I press a spoon gently into the edge to compress it against the rim. To help prevent the bottom crust from getting soggy from a moist filling, I brush a frothy beaten egg white liberally over the crust, edges and interior pie shell, and chill before adding filling. To further this cause, Place a rimmed baking sheet in the oven while it is preheating. When you place the prepared pie onto this baking sheet it begins to cook from the bottom to help seal the crust. I’ve also used this process for a blind- baked pie shell as well and have not been disappointed with the results. Check out my Fresh Strawberry Pie for more evidence.
Filling:
I’ve perfected my blueberry pie filling so it’s not runny which is a major accomplishment. Like with my Dutch Apple Pie, I cook the filling first and allow it to cool a bit before placing it in the pie shell. First, place the blueberries in a medium saucepan and drizzle the lemon juice over them then toss to coat. Blend together the sugar, spices and lemon zest. Add the sugar mixture along with the tapioca; stir to distribute. Bring mixture to a low boil, stirring frequently. In a bout 15-20 minutes, it should have a jam-like consistency. If you are using frozen berries, or a combination of fresh/ frozen, it may take a bit longer. Be patient and you will be rewarded.
Crumb Topping:
I absolutely love this crumb topping. It’s first appearance was on my Crumb Cake. It progressed to be used in my Dutch Apple Pie. Now, it appears beautifully on this Blueberry Crumb Pie. Who knows when or where its next sequel will appear. First, start by blending the sugar and spices together.Whisk in the melted and cooled butter. Finally, blend in the flour until no streaks are visible. At this point , you want to chill it for a few minutes in the fridge.
Finishing Up:
Remove the chilled crumb dough and crumble between your fingers, breaking off a few pieces at a time, until complete. Then take the chilled pie crust and pour in the cooled filling. Start by placing the crumbs around the edges first and work your way to the center. All crumbs should be used covering all exposed blueberry filling.
The Bake:
Remove the preheated pan from the oven, place the prepped pie onto it and return to the oven for about 45 minutes at 375 degrees. Once done, allow pie to cool to room temperature before slicing or refrigerating.
Have a Slice!
Now we are ready to slice it up to serve. Is your vanilla ice cream ready? It’s a preference of mine to serve them together. YUM! Please notice the beautifully woven napkin given to us. A friend’s new talent/ hobby is greatly admired by many! I had to show it off. Who know where it may appear next?
Blueberry Crumb Pie
Ingredients
Pie Crust:
- 1-1/4 c All Purpose flour
- 1/4 t salt
- 1/2 t sugar
- 1/2 c butter
- 2 T ice water
- 1 egg white beaten frothy - to brush on pie shell BEFORE adding filling
Filling:
- 6 c fresh/frozen blueberries
- 3/4 c granulated sugar
- 6 T Instant Tapioca, finely ground
- 1/2 t cinnamon
- 1/2 t nutmeg
- 1/2 t cardamom
- 2 T fresh lemon juice
- 1 T lemon zest from 1 lemon
Crumb Topping
- 1/2 c unsalted butter-melted- cooled slightly
- 1/3 c dark brown sugar
- 1/3 c granulated sugar
- 3/4 t cinnamon
- 1/4 t nutmeg
- 1/4 t cardamom
- 1-3/4 c cake flour
Instructions
Pie Crust:
- Combine the flour, salt and sugar.
- Grate the butter, a little at a time over the flour mixture and toss. Repeat until all butter is grated.
- Rub the butter into the flour mixture until it appears shaggy.
- Make a small well in the middle and add the ice water.
- Stir with a wooden spoon to pull mixture together. Then press mixture into the sides of the bowl to form a dough ball.
- Wrap dough in plastic and chill for about an hour before rolling out.
- On a lightly floured surface, roll out the dough to a 12-13" circle. Flour top and fold into quarters. Place center point into center of pan that has been sprayed with Baker's Joy or another non-stick spray. Unfold and gently allow crust to fall into place without stretching it. Let the excess overhang the edges and trim off anything over an inch.
- Tuck overhanging crust under edge of pie pan and crimp with fingers, press edges with a fork, or use a spoon and gently press crust against the edges of the pie pan(shown in post).
- Beat an egg white till frothy and brush it onto the edges and interior pie shell liberally. Chill in fridge for at least 15 minutes. Now would probably be a good time to preheat oven and crumble the topping.
Crumb Topping:
- Whisk together the sugars and spices.
- Pour in the melted/cooled butter and blend together.
- Sprinkle the flour over the mixture and combine with a rubber spatula until no sign of the flour is visible. Chill in the fridge for about 15 minutes.
- Remove from fridge and crumble between your fingers before adding on top of the pie filling.
Blueberry Pie Filling:
- Mix blueberries with lemon juice in medium saucepan.
- Blend sugars and spices together. Rub lemon zest into the sugar mixture and add to the saucepan with the tapioca. Stir to distribute equally.
- Bring to a low boil, stirring frequently until thickened, about 15-20 minutes. If using frozen berries, the process may take a few more minutes. Be patient.
- Once thickened to a jam-like consistency, take saucepan off the heat and allow to cool down. Once pie crust is prepped (see above), add the cooled filling.
Finishing:
- Place rimmed baking sheet in oven while it preheats.
- Pour and level out pie filling into CHILLED pie shell.
- Place crumble oround the outer edges first and work your way inwards towards the center. Fill in extra crumble as needed to cover filling.....and yes I use ALL of it !
- Remove baking sheet from the oven once it has preheated and place pie onto it. The pie crust will start to bake as soon it touches the hot baking sheet. This process helps quickly seal the crust and prevent sogginess once cooled after baking.
- Bake at 375°F for 45 minutes. Place on a cooling rack to cool to room temperature.
- You may choose to refrigerate it AFTER it has completely cooled.
