Blueberry Crumble Pie – made with fresh, sweet blueberries topped with a crispy crumble all baked up in a wonderful summer pie. A must make for your ripe blueberries!
It’s been a while since I rolled out dough and filled it with nature’s best fruits. With all those wonderful berries ripening under the hot summer sun … well, I couldn’t help myself. Berries and pie are “made-for-each-other.”
My new favorite Saturday morning adventure starts at Miller Farms Market where you pick your owns fruits and soon there’ll be sweet summer corn too. You may remember I recently picked more than 20 pounds of strawberries and made numerous recipes, froze a bunch and even shared with my son and daughter-in-law. When Miller Farms said the blueberries and raspberries were ready, I had to go back. Blackberries should be ripe in a few more weeks and I plan to take helpers with me next time!
The blueberry bushes are not as old as the strawberry, raspberry and blackberry plants so the berries are not as abundant – and were not quite ready in large amounts. I was able to work a while and get enough though. I think I missed my calling and could have been a pretty good field hand/picker of fruits and vegetables. I just love being outside. Stay tuned for black and red raspberry desserts coming soon!
I like to make my own crust but this pie could easily come together in no time with a pre-made crust. My grandmother actually froze homemade crusts and entire unbaked pies but she had a giant deep freezer which ended up being an architectural dig when she passed away. Nobody went hungry at Mammaw’s house.
Blueberry desserts are a personal favorite and this pie does not disappoint.
In 2011 I made a pie a week for an entire year. My son was a volunteer firefighter at the time and he and his crew quickly figured out that Sunday was “pie day.” If they came late enough, I would have all the pictures I needed for the blog posts and the remaining pie was up for grabs. I enjoyed feeding those hungry young men, even though my neighbors must have thought we had a lot of fires at our house as there was often a fire truck sitting outside. I now have more than 60 pie recipes on the blog. Over the years I’ve gotten a little better with my camera so please excuse the out-of-focus, poorly composed, badly lit photos – the pies were still good to eat!
There are a few steps to make this pie but it is super easy and comes together perfectly, I couldn’t be more pleased with the end result.
My son, daughter-in-law and a former firefighter friend stopped by Sunday and it made me very happy to share this pie with them. They talked about the old days when I made pies on a regular basis – and it warmed my heart!
Make a memory and bake a pie for someone you love!
Don’t forget to PIN to your favorite Pie Board!
- For the Crust:
- 1¼ cups unbleached all purpose flour
- 4 tablespoons cold unsalted butter, cut into ½" chunks
- 3 tablespoons vegetable shortening
- ½ teaspoon salt
- 3 tablespoons ice water
- For the Blueberry Filling:
- ⅔ cup granulated sugar
- 2½ tablespoons cornstarch
- 1 teaspoon lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
- 5 cups fresh blueberries, rinsed and dried
- ½ of a small apple, peeled and cored, then grated
- For the Crumble Topping:
- ⅔ cup unbleached all-purpose flour
- ⅓ cup light brown sugar
- ⅓ cup cold butter, cut into chunks
- 1 tablespoon granulated sugar
- To make the pie crust: In the bowl of a food processor, pulse the flour and salt to combine. Add the shortening and butter and process by pulsing until the mixture resembles a coarse meal. Add 3 tablespoons ice cold water and pulse a few more times until it starts to come together. Do not over process. If the mixture holds together when you pinch a few pieces, then it is done.
- Gather all the dough together and press into a disc. Wrap in plastic wrap and refrigerate for 1 hour or longer. (Don't wash the food processor - we will use it to prepare the topping below)
- Remove the dough from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll into an 11 or 12 inch circle. Gently place the dough into a 9" metal or glass pie plate. Fold the extra dough under to form an edge and crimp decoratively. Pierce the bottom the crust a few times with a fork. Refrigerate the crust for 30 minutes or until well chilled.
- Preheat the oven to 375 degrees. Line a baking sheet with foil and place in the oven to preheat as well. Remove the pie crust from the refrigerator and line with parchment paper and 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 another 10 minutes or until it starts to brown lightly.
- Remove from the oven and set aside to cool while preparing the filling.
- To prepare the blueberry filling: Whisk together the sugar, cornstarch and lemon zest. Place the clean blueberries in a large mixing bowl. Add the grated apple, lemon juice and sugar/cornstarch mixture. Gently toss the blueberries to combine or use a rubber spatula and gently turn to coat. Set aside until the berries start to release their juices - 20-30 minutes.
- For the topping: In the bowl of the food processor, combine the flour, brown sugar, butter and granulated sugar. Pulse until combined. Remove to a small mixing bowl and using the back of a large spoon, press some of the topping together to form large chunks. Refrigerate until ready to use.
- To assemble the pie, pour the blueberry mixture into the blind baked pie crust. Top with the crumble mixture spreading evenly.
- Bake on the foil lined baking sheet at 375 degrees for 1 hour. After 30 minutes, cover the pie with foil if starts to brown too quickly.
- Once the filling bubbles and the pie is golden brown, remove and allow to cool to room temperature.
- Store leftovers in the refrigerator.
* Use your favorite pie crust or make it super simple and use a pre-made crust.
* Filling inspired by a recipe from a July 2011 Bon Appetit Magazine
Blueberry desserts are some of the best ever! If you’re looking for a little more inspiration, check out this Low Carb No-Bake Blueberry Cheesecake Pie ~ from All Day I Dream About Food! I really want to make these little Blueberry Lemon Hand Pies ~ from Sugary Sweets, and this super popular Blueberry Zucchini Snack Cake ~ from The View from Great Island. And don’t forget to try this Frozen Blueberry Coconut Yogurt Pie ~ from She Wears Many Hats – it look dreamy!
Hope you have a wonderful week. It’s been crazy hot and humid here in Virginia. Hope the weather is better in your hometown. Thanks so much for stopping by!