Fruit Pie with Crumb Topping

Love this recipe! Made this so many times since it was first published in Everyday Food July/August 2003. The favorite thing about this recipe besides being delicious…the easy pie crust and crumb topping recipe make enough for two pies. Make one pie now and save the other half of the crust and crumb recipe in the freezer for later. Served warm with a scoop of vanilla bean ice cream…perfect!

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!

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!

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.

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

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

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

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!

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

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!