Thursday, July 7, 2011

Blueberry Crumble Pie

This is a fabulous recipe. However, the crust takes a ton of time and I would suggest just getting a pre-made crust from the store. There wasn't anything special about it. So I've edited this recipe as such.


Filling and topping:
2/3 cup plus 3 tblsp sugar
2 1/2 tblsp cornstarch
1 tsp finely grated lemon zest plus 2 tblsp fresh lemon juice
5 cups (1lb 10oz) fresh blueberries
3/4 cup all-purpose flour
3 tblsp light brown sugar
1/2 tsp cinnamon
1/4 tsp salt
5 tblsp unsalted butter, melted, cooled slightly

Thaw out pie crust (if frozen)

For the filling: whisk 2/3 cups sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let the filling stand, tossing occasionally, until berries release their juices, 20 to 30 minutes.

Whisk flour, remaining 3 tblsp sugar, brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with fingertips to blend.

Preheat oven to 375 degrees F.

Spoon blueberry filling into crust, then sprinkle topping over.

Bake pie until filling is bubbling and topping is golden, about 1 hour. Cover with foil after 30 minutes if browning too fast.

Let pie cool on wire rack.


Susie said...

You never cease to amaze me! Your creativity and artistry show in everything you do!!

Anonymous said...

I'm convinced that everyone wants me to eat the contents of my house today!

That looks incredible!

Anonymous said...

I'll eat any kind of crumb pie, and I love blueberries...perfect!

Kim McCallie said...

Seems like everyone is taking advantage of blueberry season. This looks delicious! Thanks for sharing on A Well-Seasoned Life's Sweet Indulgences Sunday.

Linda said...

This looks SO good. I love that kind of crumb topping, especially without oats. Beautiful!

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