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Fruit Pie with Crumb Topping

Shortcut your way to wonderful pies all summer. Prepare the crust and topping ahead, and keep them in the freezer.

  • prep: 15 mins
    total time: 1 hour 45 mins
  • servings: 8

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Ingredients

  • 5 cups blueberries
  • 3/4 to 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt
  • 1/2 Crumb Topping
  • Easy Pie Crust

Directions

  1. Step 1

    Preheat oven to 400 degrees. Combine 5 cups blueberries or other fruit with 3/4 to 1 cup granulated sugar, 3 tablespoons flour, 1 tablespoon lemon juice, and 1/8 teaspoon salt. Pour into pie shell; sprinkle with 1/2 recipe Crumb Topping.

  2. Step 2

    Place on foil-lined baking sheet in lower third of oven; reduce heat to 350 degrees. Bake until fruit bubbles and crust browns, 1 1/2 hours. If topping begins to brown too quickly, tent with foil. Let cool 6 hours.

Source
Everyday Food, July/August 2003

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Reviews (9)

  • 9 May, 2014

    This was delicious, and exactly what I expected. I actually substituted the butter in the pie crust and crumb topping for coconut oil (exact substitution) and it was so good! The coconut oil acts like shortening and gives you a flaky crust and doesn't have a coconut flavor. I also let it cool for about 3-4 hours and it was just enough time. I love that the recipe makes enough for 2 pies (besides the blueberry filling) so it will be way faster to whip up another one of these pies!

  • 4 Jul, 2011

    I just made this pie for my family's 4th of July celebration and it was a big hit! I used the Pate Brisee recipe, made it the night before, let it cool over night, and served it with homemade vanilla ice cream. I can't wait to make another one with the extra pie crust and crumb topping I have in the freezer. So yummy!

  • 21 Jun, 2010

    i made this pie for the 3rd or 4th time for fathers day this past weekend and my family LOVED it. I make the whole crumb topping and use every last bit, and use fresh jersey blueberries (the BEST blueberries in the world). i don't cool it the whole way but serve it a touch warm with some vanilla ice cream. pure perfection, absolutely delicious. it was gone in a matter of minutes.

  • 30 May, 2009

    I looked up the crumb topping recipe and the whole thing makes about 2 cups so you use 1 cup with this recipe.

  • 30 May, 2009

    just a note - you don't use 1/2 cup of the crumb topping. You need to use 1/2 of the recipe. I haven't made this one yet but I'm sure it makes more than 1/2 cup

  • 9 Apr, 2009

    Add about 1 tablespoon of cornstarch to the filling so that the liqiud will thicken.

  • 1 Sep, 2008

    just one more comment...this pie was a bit watery...i haven't made a ton of fruit pies..the crust was great and it looked great, but once served it had a very loose consistency..but tasted great!

  • 31 Aug, 2008

    this was a great summer pie. I used all 5 cups of blueberries..they reduced quite a bit. Also, 1/2 cup of the crumb topping wasn't enough. i followed the recipe and the crumb topping looks scarce, not like the photo shown. Next time I might use 1 full cup as the recipe for crumb topping yielded 2 cups

  • 19 Aug, 2008

    I loved this recipe and so did my family. I just wanted to note that instead of 5 cups of blueberries I used 4 instead, and still the pie was bursting with fruit.
    Delicious!