Blueberry Crumble Pie
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- Yield Serves 8 to 10
Ingredients
For the Crust
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup cold (2 sticks) unsalted butter, cut into small pieces
- 1/4 cup ice water
For the Crumble
- 1 1/2 cups all-purpose flour, plus more for work surface
- 1 cup firmly packed dark-brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
For the Filling
- 3 pints blueberries
- 1 cup sugar
- 4 teaspoons cornstarch
- 1/2 teaspoon finely chopped lemon zest
- Pinch of freshly ground pepper
- Unsalted butter and all-purpose flour, for pie tin
Directions
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To make the crust: In a food processor, combine the flour, salt, and cold butter. Pulse until the mixture is the consistency of sand. Add the water while pulsing until the mixture comes together; being sure not to overwork it. (To mix the dough by hand, combine the flour, salt, and butter in a large bowl. Add the cold water and work by hand until the mixture comes together.) Remove the dough from the food processor or bowl on a lightly floured work surface. Shape it into disk about 1/2 inch thick. Wrap in plastic and refrigerate for at least 1 hour before rolling out.
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To make the crumble: Combine the flour and sugar in a food processor until thoroughly combined. Add the butter and pulse until the mixture forms a crumble, being sure not to over mix. Refrigerate until ready to use.
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To make the filling: In a large bowl, combine all of the ingredients. Using the back of a spoon, crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.
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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 in pie tin, trim, and crimp the edges. Use a fork to poke holes around the sides and bottom of the crust. Chill until firm, about 20 minutes. Cover with a piece of parchment paper and fill it with dried beans. Bake until the crimped edges are firm, about 10 minutes. Remove the parchment paper and beans, and bake until the bottom is firm, about 10 minutes. 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, 1 to 1 1/4 hours. Remove, and cool on a wire rack.
To runny and sweet. The video does not show them cutting the pie?
For those having a problem with the pie being runny, I just watched the video for this recipe and the lady said she crushes the blueberries with her hands a bit to make sure the blueberry juice comes out during baking to activate the cornstarch
Absolutely the best blueberry pie ever! The first time I made it my husband and mom could not stop eating it. Needless to say, they overindulged ;) I do agree that it the only correction it needs is to up the cornstarch. The 4 tsps called for is def. not enough. Other than that this recipe is one of my all-time favorites!
I made this pie 2 days ago--it was delicious, but I agree a little more cornstarch is needed. It was entirely too sweet for my taste so I plan to make it again and use splenda white and brown sugar. My family loved it.
I made this pie today and 4 teaspoons of cornstarch has to be a typo since it came out too runny. It probably should have been 4 tablespoons.
There are 16 Fluid ounces in one Pint, One cup is equal to 8 fluid ounces. So you will need 6 cups of berries. I love Blueberry Pie so I hope yours turns out Perfect.
Not to sound stupid, but can anyone tell me how many cups in a pint of blueberries, sorry, the UK only sells by punnets, and I have several punnets that I stuck in the freezer, and just wondering how many I would need?
Awesome pie - this is my fourth time making it - has been a huge success every time. Love the crust. . .
Try pre-baking the crust. Soggy crust is a common problem with pies. Try 425 for 8-10 and 350 for another 5-10. Then add the filling and continue.
I've had to scratch the crust and use a similar recipe, mine basically sunk into the bottom of the pie pan. I tried it several times and it was consistently sinking. Otherwise, best recipe ever! I have been requested to make this 8 times in the past month. I am making two for today! Everyone should make this!
WOW! Thank you for the recipe. I will treasure it. Great buttery crust, with none left on plate and perfect filling. I used up my late Uncle Williams frozen blueberries that he picked and gave me last summer. He would have loved it! The crust and crumb does make two pies but it doesn't state that.
Totally agree with rtdrain, it was the best blueberry pie ever. My dough did get soft too because I'm in Fl. I rolled it between two pieces of plastic wrap and it worked fine. I froze it so it took almost 20 to bake with the beans, but turned out beautifully. Went by recipe and the 4 T of cornstarch were fine. Pie was a big hit at my friend's cookout!
This pie was wonderful! One of the best blueberry pies we've had. My only downfall was trying to roll out the pie dough on a 100 degree day. Needless to say, I had to rush to the store to buy a frozen pie crust. The one change I did was to do was heaping spoonfuls of cornstarch to make sure the pie wasn't runny.
Correction re quantity of blueberries...three pints would be adequate...
my five cups almost made three pints...turned out perfectly....
I just made this pie for my family Saturday. I forgot to do cook the crust first and I replaced the blueberries with rhubarb. Needless to say my family went nuts over this pie.
My husband and my 16 year old especially loved it. But next time I do want to try it with the blueberries. Rhubarb is what I had on had. A
I just made this yummy pie today....with five cups blueberries instead of the
three cups called for....outstanding recipe...will make again soon...