Blueberry Crumble Pie

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It's been a spell since I rolling out dough and filled it with nature's finest fruits.  With all those wonderful berries ageing low the hot summer sun recovered, I couldn't amend myself.

My new dearie Sat morning escapade starts at Miller Farms Mart where you collect your owns fruits and presently there'll be goody season corn too.  You may mention I lately picked more than 20 pounds of strawberries and prefabricated numerous recipes, froze a agglomeration and level distributed with my son and daughter-in-law.  When Moth Farms said the blueberries and raspberries were set, I had to go gage.  Blackberries should be ripened in a few solon weeks and I organization to digest helpers with me succeeding time!

Blueberry Crumble Pie

Prep Time

45 mins

Cook Time

1 hr

Total Time

1 hr

Sweet blueberries topped with a crispy crumble all baked up in a wonderful summer pie. A must make for your ripe blueberries!

Course: Dessert, Pie

Servings: 8 servings

Ingredients

• 1 unbaked 9-inch deep dish pie crust, well chilled before filling
• For the blueberry filling:
• 2/3 cup granulated sugar
• 2 1/2 tablespoons cornstarch
• 1 teaspoon lemon zest, about 1 lemon
• 2 tablespoons fresh lemon juice
• 5 cups fresh blueberries, rinsed and dried
• 1/2 of a small apple, peeled and cored, then grated
• For the crumble topping:
• 2/3 cup unbleached all-purpose flour
• 1/3 cup light brown sugar
• 1/3 cup cold butter cut into chunks
• 1 tablespoon granulated sugar

Instructions

1. Preheat the oven to 375 degrees. Line a baking sheet with foil and place in the oven to preheat as well. Remove the unbaked, prepared 9-inch deep dish pie crust from the refrigerator. Line the pie crust / pie plate with parchment paper and add pie weights or dried beans. Bake the crust for about 20 minutes.
2. Remove the parchment paper and pie weights or beans and set aside. Return the crust to the oven and bake another 10 minutes or until it starts to brown lightly.
3. Remove from the oven and set aside to cool while preparing the filling.

To prepare the filling:

1. Whisk together the sugar, cornstarch and lemon zest. Place the clean, dry blueberries in a large mixing bowl. Add the grated apple, lemon juice and sugar/cornstarch mixture. Gently toss the blueberries to combine or use a rubber spatula and gently turn to coat. Set aside until the berries start to release their juices - 20-30 minutes, while preparing the topping.

To prepare the topping:

1. In the bowl of the food processor, combine the flour, brown sugar, butter and granulated sugar. Pulse until combined. Remove to a small mixing bowl and using the back of a large spoon, press some of the topping together to form large chunks. Refrigerate until ready to use.
2. To assemble the pie, pour the blueberry mixture into the blind baked pie crust. Top with the crumble mixture spreading evenly.
3. Bake on the foil lined baking sheet at 375 degrees for 1 hour. After 30 minutes, cover the pie with foil if starts to brown too quickly.
4. Once the filling bubbles and the pie is golden brown, remove from the oven and allow to cool to room temperature.
5. Store leftovers in the refrigerator.

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