Blueberry Crumble Pie

I have been longing to make a homemade crust lately.  The last time I used a prepared crust, I just wasn’t happy with how it turned out – yes, it significantly cut down on the amount of time to make the pie, but it just wasn’t that good.  Also – I found a new gadget that I just love, and it makes rolling out pie crust so easy, you almost want to make one from scratch, just so you can use this thing.  I found it at Whole Foods one day, and decided that for $6, I have nothing to lose.  A prepared pie crust can cost up to that, so I figured I would be getting my money’s worth.

I tried it out for the first time during Thanksgiving – and it was awesome.  It made the most consistent homemade pie crust I have ever made, and it was so easy to get it into the pan.  No more worrying about folding it over, or rolling it, – I just unzipped the thing, and flipped it over on top of the plate.  This was my second or third time using it, and it worked like a charm.  When I saw this recipe in Bon Appetit, I decided it was time to make another crust.  Then I remembered my new gadget, and I was all over it.  This pie was excellent – not too sweet, not too tart, just perfect – and the crumble on the top was such a nice change from another pie crust.  So – no need to be afraid of pie crusts any longer – just get yourself a pie crust bag, and you will be making perfect pie crusts in an instant!  And no, I swear they are not paying me to say this…

Ingredients

Crust

  • 1 1/4 cups unbleached all-purpose flour plus more for  surface
  • 1/2 cup (1 stick) chilled unsalted butter, cut  into 1/2″ cubes
  • 1/2 teaspoon kosher  salt

Filling and Topping

  • 2/3 cup plus 3 tablespoons  sugar
  • 2 1/2 tablespoons cornstarch
  • 1 teaspoon finely grated lemon zest plus 2  tablespoons fresh lemon juice
  • 5 cups (1 pound 10 ounces) fresh  blueberries
  • 3/4 cup unbleached all-purpose  flour
  • 3 tablespoons (packed) light brown  sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, melted,  cooled slightly

Special Equipment: Use a 9″-9 1/2″-diameter glass or metal pie dish. You will  need pie weights or dried beans to bake the crust.

Preparation

Crust

Pulse 1 1/4 cups flour, butter, and salt in a food processor  until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle  3 tablespoons ice water over mixture. Pulse until moist clumps form, adding more  water by teaspoonfuls if mixture is dry. Transfer dough to a lightly floured  work surface. Divide into 4 equal pieces. Working with 1 piece at a time, use  the heel of your hand to smear each portion of dough twice in a forward motion  to distribute butter. Gather all 4 dough pieces into a ball. Flatten into a  disk, wrap in plastic, and chill dough until firm, at least 1 hour. DO  AHEAD Dough can be made up to 2 days ahead. Keep chilled.

Roll out dough on a lightly floured surface to a 13″ round.  Transfer to pie dish, gently pressing dough onto bottom and up sides of dish.  Fold overhang under and crimp edges decoratively. Pierce bottom of crust in  several places with a fork, then chill until firm, about 30 minutes.

Line a large baking sheet with foil and place on a rack in  middle of oven; preheat to 375°. Line crust with parchment paper or foil and  fill with pie weights. Bake until crust is set, about 20 minutes. Carefully  remove parchment and pie weights. Bake until crust is pale golden, about 12  minutes longer. Transfer crust to a wire rack; let cool.

Filling and Topping

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

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

Assembly

Preheat oven to 375°. Spoon blueberry filling into crust, then  sprinkle topping over. Bake pie until filling is bubbling and topping is golden,  about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast.

Let pie cool on a wire rack.

DO AHEAD Can be made 8  hours ahead. Let stand at room  temperature.

For a printer-friendly version of this recipe, please click here:  Blueberry Crumble Pie

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11 thoughts on “Blueberry Crumble Pie

  1. Your pie crust looks amazing. Thanks for linking to that bag, I’m really curious about it! I love blueberry pie so much – my mom used to make blueberry pie the most often of any other kind when I was kid, but I never had a crumble topped pie until I met my mother in law and I love them now. So I really love your pie :D It looks perfect to me!

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