Blueberry Crumble Pie Recipes

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BLUEBERRY CRUMBLE PIE



Blueberry Crumble Pie image

Blueberry Crumble Pie is made with sweet wild blueberries and topped with a delicious crumb topping.

Provided by Jessica Robinson

Categories     Desserts

Time 1h15m

Number Of Ingredients 12

3/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
6 tablespoons unsalted butter ((softened))
1-2 teaspoons ground cinnamon
5 to 5 1/2 cups blueberries (fresh or frozen)
1 1/4 cups granulated sugar
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup instant tapioca
Homemade or store bought pie crust

Steps:

  • In a medium bowl, combine the flour, sugar, brown sugar, and cinnamon with a spoon.
  • Use a pastry blender or your fingers to incorporate the softened butter. Combine until you can squeeze together the crumble and it sticks together in clumps.
  • Cover the bowl with plastic wrap and place into the refrigerator as you prepare your pie.
  • Prepare the pie crust if you are making homemade pie crust. Refrigerate for several hours or overnight.
  • In a large bowl, mix the blueberries, granulated sugar, lemon juice, tapioca, cinnamon, and nutmeg with a spoon. Set aside.
  • On a lightly floured work surface, roll out the bottom crust slightly larger in diameter than your baking dish. Gently place the pie crust into the pan lightly, using your fingers. Use kitchen shears to trim the edges of the crust, to about ¾-inch past the pan rim.
  • Use a slotted spoon to scoop the blueberry filling to the unbaked pie shell. Discard any leftover lemon juice.
  • Gently cover the entire pie evenly with the crumble topping.
  • Brush the pie crust edges with an egg wash.
  • Place in a preheated 400 degree F oven for 1 hour. The crust will be golden brown and the filling bubbling up around edges.
  • Part way through baking, cover the pie with a piece of aluminum foil you have cut a hole in the center. This will help the pie continue cooking, but let steam escape so your pie crust does not become soggy. This will prevent the edges of the pie crust from becoming too brown.
  • Let cool for at least an hour or two before slicing. This will allow the pie filling to set.

Nutrition Facts : Calories 294 kcal, Carbohydrate 58 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 4 mg, Fiber 2 g, Sugar 44 g, UnsaturatedFat 3 g, ServingSize 1 serving

BLUEBERRY CRUMB PIE



Blueberry Crumb Pie image

After looking around for this recipe and not finding it, I kind of adapted one on my own. It comes out pretty and delicious and a dollop of Cool Whip on top is lovely.

Provided by Karen..

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

1 unbaked 9 inch deep dish pie shell
4 cups fresh blueberries
1/2 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1 tablespoon orange juice or 1 tablespoon lemon juice
1/2 cup flour
1/2 cup brown sugar
2 tablespoons butter

Steps:

  • Preheat oven to 375*.
  • Place pie crust into pie pan and crimp edges as desired.
  • In a mixing bowl, combine all filling ingredients gently.
  • Pour evenly into pie plate.
  • Combine flour and sugar for topping and cut in butter until mixture resembles course crumbs (I use my fingers for this).
  • Sprinkle evenly over filling.
  • Bake for 40-50 minutes until filling starts to bubble and crust is lightly browned.
  • Cover edges with foil if crust is browning too quickly.

BLUEBERRY CRUMBLE PIE



Blueberry Crumble Pie image

Use up summer's fresh blueberries in this buttery, juicy, and completely delicious blueberry crumble pie. It tastes even better with ice cream on top!

Provided by Sally

Categories     Pie

Time 7h

Number Of Ingredients 12

homemade pie crust (my recipe makes 2 crusts; you'll just need 1)*
5 and 1/2 cups (800g) fresh blueberries*
1/2 cup (100g) granulated sugar
1/3 cup (41g) all-purpose flour
1 Tablespoon cornstarch
1 Tablespoon lemon juice
1 teaspoon lemon zest
1/2 cup (100g) packed light or dark brown sugar
6 Tablespoons (46g) all-purpose flour
1 teaspoon ground cinnamon
6 Tablespoons (85g) unsalted butter, very cold and cubed
2/3 cup (50g) old-fashioned whole rolled oats

Steps:

  • Prepare my pie crust recipe through step 5.
  • In a large bowl, blueberries, granulated sugar, flour, cornstarch, lemon juice, and zest together until thoroughly combined. It will be pretty flour-y. That's ok. Place filling in the refrigerator until needed in step 4.
  • Preheat oven to 400°F (204°C).
  • On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the cold filling into the crust and discard the leftover juices in the bottom of the bowl, if any. Flute or crimp the edges of the crust. Place pie in the refrigerator until needed in the next step.
  • Mix the brown sugar, flour, and cinnamon together in a medium bowl. Using a pastry cutter, cut the cold butter into the brown sugar mixture until coarse crumbs are formed. Stir in the oats and sprinkle over pie.
  • Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. I also loosely cover the whole pie with aluminum foil to prevent the crumble from browning too quickly as well.
  • Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

BLUEBERRY CRUMB PIE



Blueberry Crumb Pie image

This is the best blueberry pie that any of my family has ever had.

Provided by Bethany Webber

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

1 (9 inch) unbaked pie crust
¾ cup white sugar
⅓ cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries
⅔ cup packed brown sugar
¾ cup rolled oats
½ cup all-purpose flour
½ teaspoon ground cinnamon
6 tablespoons butter

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
  • In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
  • Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

Nutrition Facts : Calories 461.2 calories, Carbohydrate 75.6 g, Cholesterol 22.9 mg, Fat 17 g, Fiber 4.3 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 185 mg, Sugar 45.8 g

BLUEBERRY CRUMB PIE



Blueberry Crumb Pie image

Provided by Food Network Kitchen

Time 3h

Yield 8 servings

Number Of Ingredients 18

3/4 cup whole-wheat flour
3/4 cup all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
2 teaspoons white vinegar
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into small pieces
6 cups blueberries
3/4 cup granulated sugar
2 wide strips lemon zest
1 tablespoon fresh lemon juice
3 tablespoons whole-wheat flour
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
3/4 cup coarsely chopped almonds, walnuts or hazelnuts, toasted
1/2 cup packed light brown sugar
1/2 cup whole-wheat flour
4 tablespoons unsalted butter, melted
Pinch of salt

Steps:

  • Make the dough: Pulse the whole-wheat flour, all-purpose flour, granulated sugar, vinegar, salt and about one-third of the butter in a food processor until the butter is incorporated. Add the remaining butter and pulse until it is in pea-size pieces. Add 2 tablespoons ice water and pulse until the dough just comes together. Pinch a small piece of dough: If it doesn't hold together, add up to 2 more tablespoons ice water, pulsing, 1 tablespoon at a time. Turn the dough out onto a large piece of plastic wrap and press into a ball. Pat into a 1/2-inch-thick disk and wrap tightly. Refrigerate until firm, at least 1 hour.
  • Roll the dough into a 12-inch round on a lightly floured surface or between 2 pieces of lightly floured parchment paper. (If the dough becomes soft, refrigerate until firm.) Center the dough in a 9-inch pie plate. Fold the overhang under itself and crimp the edges; refrigerate 30 minutes. Meanwhile, preheat the oven to 350 degrees F.
  • Lightly pierce the bottom and sides of the crust with a fork, then line with parchment paper or foil and fill with pie weights or dried beans. Bake 20 minutes, then remove the parchment and weights and continue baking until lightly golden, about 10 more minutes. Transfer to a rack and let cool completely.
  • Meanwhile, make the filling: Bring 3 cups blueberries, 1/2 cup granulated sugar and the lemon zest to a simmer in a saucepan over medium heat, crushing the berries slightly with a wooden spoon. Cook, stirring occasionally, until reduced by half, about 20 minutes. Discard the lemon zest. Transfer the blueberry mixture to a bowl; stir in the remaining 3 cups berries and 1/4 cup granulated sugar, the lemon juice, whole-wheat flour, nutmeg and salt. Let cool completely.
  • Make the topping: Combine the nuts, brown sugar, whole-wheat flour, butter and salt. Squeeze the mixture into clumps with your hands and scatter on a baking sheet. Freeze 30 minutes.
  • Increase the oven temperature to 375 degrees F. Pour the blueberry filling into the crust and top with the frozen crumb topping. Transfer to a baking sheet and bake until the filling is bubbly and the topping is golden brown, 45 to 55 minutes. (If the topping browns too quickly, cover it with foil.) Transfer the pie to a rack and let cool overnight, or at least 4 hours, so the filling sets.

BLUEBERRY CRUMBLE PIE



Blueberry Crumble Pie image

We love how the cinnamon-scented streusel topping lets the juicy berries peek through.

Provided by Melissa Roberts

Categories     Food Processor     Berry     Fruit     Dessert     Bake     Fourth of July     Thanksgiving     Mother's Day     Graduation     Father's Day     Backyard BBQ     Blueberry     Spice     Summer     Anniversary     Family Reunion     Cinnamon     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Pie

Yield 8 servings

Number Of Ingredients 16

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-inch 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 teaspoons cinnamon
1/4 teaspoon salt
5 tablespoons unsalted butter, melted, cooled slightly
Special Equipment
A 9"-9 1/2"-diameter glass or metal pie dish, pie weights or dried beans to bake the crust.

Steps:

  • For 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.
  • 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°F. 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
  • Dough can be made up to 2 days ahead. Keep chilled. Pie can be baked 8 hours ahead. Let stand at room temperature.

BLUEBERRY CRUMBLE PIE



Blueberry Crumble Pie image

Note: These recipes have been adapted from "Lobster Rolls and Blueberry Pie" by Rebecca Charles of Pearl Oyster Bar and Deborah DiClementi. Text copyright 2003 by Rebecca Charles. Reprinted by permission of Regan Books.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 13

2 cups all-purpose flour
1/2 teaspoon salt
1 cup cold (2 sticks) unsalted butter, cut into small pieces
1/4 cup ice water
1 1/2 cups all-purpose flour, plus more for work surface
1 cup firmly packed dark-brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
3 pints blueberries
1 cup sugar
4 teaspoons cornstarch
1/2 teaspoon finely chopped lemon zest
Pinch of freshly ground pepper
Unsalted butter and all-purpose flour, for pie tin

Steps:

  • To make the crust: In a food processor, combine the flour, salt, and cold butter. Pulse until the mixture is the consistency of sand. Add the water while pulsing until the mixture comes together; being sure not to overwork it. (To mix the dough by hand, combine the flour, salt, and butter in a large bowl. Add the cold water and work by hand until the mixture comes together.) Remove the dough from the food processor or bowl on a lightly floured work surface. Shape it into disk about 1/2 inch thick. Wrap in plastic and refrigerate for at least 1 hour before rolling out.
  • To make the crumble: Combine the flour and sugar in a food processor until thoroughly combined. Add the butter and pulse until the mixture forms a crumble, being sure not to over mix. Refrigerate until ready to use.
  • To make the filling: In a large bowl, combine all of the ingredients. Using the back of a spoon, crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.
  • To make the pie: Preheat the oven to 350 degrees. Butter and flour a 10-inch pie tin; set aside. On a lightly floured surface, roll out the dough. Place in pie tin, trim, and crimp the edges. Use a fork to poke holes around the sides and bottom of the crust. Chill until firm, about 20 minutes. Cover with a piece of parchment paper and fill it with dried beans. Bake until the crimped edges are firm, about 10 minutes. Remove the parchment paper and beans, and bake until the bottom is firm, about 10 minutes. Fill the crust with the berry mixture, spreading evenly, and top with the crumble. Place on a parchment paper-lined baking sheet, and bake until the filling starts to bubble, 1 to 1 1/4 hours. Remove, and cool on a wire rack.

BLUEBERRY CRUMBLE SLAB PIE



Blueberry Crumble Slab Pie image

Traditional blueberry pie gets a tasty twist in this slab pie recipe that's topped with a cinnamon-y crumble.

Provided by By Annalise Sandberg

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 11

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 lb fresh blueberries
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon ground cinnamon
Grated peel of 1 lemon
1 cup Gold Medal™ all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
5 tablespoons butter, melted and cooled

Steps:

  • Heat oven to 400° F. Place both pie crusts in half-sheet pan, overlapping slightly. Fit into pan, pressing into corners. Trim edges to about 1/2 inch overhanging sides of pan, then fold over and tuck into pan.
  • In large bowl, toss Filling ingredients. Dump into crust.
  • In small bowl, mix Topping ingredients with fork. Use fingers to form olive-sized chunks of topping. Scatter over top of filling.
  • Bake 40 to 45 minutes or until topping is golden and blueberry filling is bubbling. Cool slightly. If desired, serve with vanilla ice cream or whipped cream.

Nutrition Facts : Calories 330, Carbohydrate 50 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 20 g, TransFat 0 g

BLUEBERRY CRUMB PIE



Blueberry Crumb Pie image

Treating yourself to this indulgent dessert won't give you the blues later on! Even with a fabulous fruit filling and crumb topping, this light recipe keeps fat and calories to a minimum. Serve the pie warm, advises our Test Kitchen staff...and expect plenty of compliments!

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 16

1-1/4 cups all-purpose flour, divided
5 tablespoons cold water
1-1/4 teaspoons lemon juice
1-1/4 teaspoons sugar
1/4 teaspoons salt
3 tablespoons plus 2 teaspoons shortening
FILLING:
4-1/2 cups fresh or frozen blueberries
1 cup vanilla yogurt
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons vanilla extract
1/4 teaspoon grated lemon zest
1/2 cup graham cracker crumbs (about 12 squares)
2 tablespoons sugar
2 tablespoons butter, melted

Steps:

  • In a bowl, whisk together 1/4 cup flour, water and lemon juice; set aside. In a large bowl, combine sugar, salt and remaining flour; cut in shortening until crumbly. Gradually add flour mixture, tossing with a fork until moistened. , On a piece of plastic wrap, press dough into a 4-in. circle. Cover with a second sheet of plastic wrap; roll into 12-in. circle. Freeze for 10 minutes. Let stand for 1 minute; remove plastic wrap. , Transfer pastry to pie plate; trim to 1/2-in. beyond edge of plate. Flute edges. Prick bottom and sides of pastry with a fork. Line shell with a double thickness of heavy-duty foil. Bake at 375° for 8 minutes. Remove foil; bake 5 minutes longer. , Place blueberries in crust. In a bowl, combine the yogurt, brown sugar, flour, vanilla and lemon zest; spread over blueberries. Combine graham cracker crumbs, sugar and butter; sprinkle over yogurt mixture. Bake at 375° for 35-40 minutes or until crumbs are lightly browned and filling is bubbly.

Nutrition Facts : Calories 313 calories, Fat 9g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 164mg sodium, Carbohydrate 55g carbohydrate, Fiber 2g fiber), Protein 4g protein.

BLUEBERRY CRUMBLE PIE



Blueberry Crumble Pie image

This is a recipe that captured first prize in the blueberry dessert category in the "Saltscapes" recipe contest - sooo good, everyone just loved it -

Provided by Chef mariajane

Categories     Dessert

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 1/2 cups fresh blueberries or 4 1/2 cups frozen blueberries
3/4 cup granulated sugar
1/4 cup flour
3/4 cup sour cream
1 unbaked pie shell
1/2 cup brown sugar
1/2 cup flour
1/4 cup butter or 1/4 cup margarine

Steps:

  • Place blueberries in a large mixing bowl. Combine sugar and flour; toss into blueberries. Add sour cream and stir to blend well. Pour mixture into unbaked pie shell.
  • TOPPING: In another bowl, combine brown sugar and flour. Cut in butter until crumbly; sprinkle evenly over blueberries. Bake at 450F for 15 minutes. Reduce heat to 350F and continue to bake for 50-60 minutes, or until it just begins to spill over.
  • NOTE: Baking may take a little longer with late season berries that have a tougher skin - the pie is great served warm but best cold!

Nutrition Facts : Calories 565.7, Fat 24.2, SaturatedFat 11.2, Cholesterol 33, Sodium 234.1, Carbohydrate 85.4, Fiber 4.1, Sugar 53.6, Protein 5.2

BLUEBERRY CRUMBLE PIE RECIPE



Blueberry Crumble Pie Recipe image

This Blueberry Crumble Pie Recipe is easy to make, and uses Lucky Leaf Pie Filling! It's simple, delicious, and perfect for the holidays!

Provided by Kendra Murdock

Categories     Dessert

Time 55m

Number Of Ingredients 14

1 1/4 cups flour
1/2 teaspoon salt
1/4 cup butter (chilled and cut into small bits)
1/2 cup shortening (chilled)
1/4 cup ice water
31 ounces Lucky Leaf Blueberry Pie Filling ((1 1/2 cans))
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 cup brown sugar
1/2 cup flour
3/4 cup oats
1 1/2 teaspoons cinnamon
1/2 cup butter (slightly melted)

Steps:

  • Combine the flour and salt together in a medium size mixing bowl. Using a fork, mash in the butter and shortening. Continue to cut into the butter and shortening, creating large chunks of pastry dough. (It's okay if there are a few visible butter chunks, they will bake well with the crust).
  • Slowly pour in your 1/4 cup of water into the dough and continue to stir, making it a smoother dough.
  • Transfer the pie dough to a prepared surface, sprinkled with flour. Fold the dough a few times on the floury surface, so that it is not sticky, but you don't want it dry and crumbly. A good cookie dough consistency is what you are going for.
  • Wrap the dough in saran wrap, in a ball shape, and place in your fridge for about 2-3 hours.
  • After the dough has refrigerated, roll it out to the size of your pie pan (usually 8 or 9 inches.) You can make a decorative edge, but the crumble goes out to the sides, that it won't really be seen. Set your prepared dough, in the pan, aside until you are ready to fill it.
  • In a large bowl, combine your Lucky Leaf Blueberry Pie Filling, cinnamon, cloves and nutmeg seasoning.
  • Mix until well combined. Set aside.
  • In a small bowl, combine the brown sugar, flour, oats, and cinnamon until well combined.
  • Add your slightly melted butter and mix until you have a crumbly substance.
  • With your prepared pie crust, pour your Blueberry Crumble Pie filling on top of the crust, spreading it out into an even layer. (I used a rubber spatula to evenly spread it).
  • Sprinkle on the prepared crumble over the evened out out Blueberry Pie Filling.
  • Lightly cover the entire pie with a piece of foil.
  • Place your prepared pie in the pan, on a cookie sheet. Place the pie in the oven.
  • Bake at 400 Degrees F. for 45 minutes.
  • Enjoy warm with ice cream on top, if desired.

Nutrition Facts : Calories 647 kcal, Carbohydrate 89 g, Protein 5 g, Fat 31 g, SaturatedFat 14 g, Cholesterol 46 mg, Sodium 317 mg, Fiber 5 g, Sugar 55 g, ServingSize 1 serving

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From pauladeenmagazine.com


BLUEBERRY CRUMB PIE ARCHIVES – BAKING RECIPES | BAKER RECIPES®
The best delicious Blueberry Crumb Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberry Crumb Pie recipe today! Hello my friends, this Blueberry Crumb Pie recipe will not disappoint, I promise! Made with simple ingredients, our Blueberry Crumb Pie is …
From bakerrecipes.com


BEST BLUEBERRY CRUMBLE RECIPE - HOW TO MAKE BLUEBERRY CRUMBLE
2022-05-04 Preheat the oven to 375°. Make the filling: In a large bowl, mix the blueberries, lemon juice, flour, sugars, vanilla, cinnamon, and ½ teaspoon salt. Transfer to …
From delish.com


LEMON BLUEBERRY CRUMBLE PIE - MY GORGEOUS RECIPES
2021-06-12 Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 15 minutes, then remove the paper and pulses and continue to bake for a further 5 minutes until golden. To make the filling, mix the blueberries with sugar, cornflour and lemon juice. Transfer the filling onto the baked crust, and top with the remaining crumble mixture.
From mygorgeousrecipes.com


BLUEBERRY CRUMBLE SLAB PIE | BETTER HOMES & GARDENS
Directions. Step 1. Preheat oven to 375°F. Line a 15x10x1-inch baking pan with foil, extending the foil over edges of pan; set aside. For pastry, in a large bowl stir together 2 1/2 cups flour and salt. Using a pastry blender, cut in shortening until pieces are pea size.
From bhg.com


BLUEBERRY CRUMBLE PIE - THE TASTY K | RECIPE | BLUEBERRY CRUMBLE …
Sep 2, 2018 - Fruity crumble pies have been my obsession since childhood! They make these amazing vanilla pudding, apple and berry crumble pies in German bakeries that have always been my favorite! Unfortunately those, and usually also their vegan counterparts, are full of nasty fats like butter or margarine and tons of refined suga…
From pinterest.ca


BLUEBERRY CRUMBLE PIE RECIPE - GRAHAM CRACKER CRUST - BLOOM
2021-06-30 Instructions. Preheat the oven to 375°F (190°C). Wash and pat dry the blueberries, then pour into the graham cracker crust, recipe here. Set aside. In a large bowl, stir together sour cream, brown sugar, flour, vanilla, lemon rind, and vanilla. Pour over the blueberries in pan.
From bebraveandbloom.com


RECIPE DETAIL PAGE | LCBO
Serves 6 to 8. 1 Preheat oven to 350°F (180°C). 2 To make crust, add flour, salt and sugar to a 9-inch (23-cm) pie plate. Stir in oil, vanilla and milk. Work together into a patty of dough (dough will be quite moist) and remove ¼ cup (60 mL) of it, setting aside for crumble topping. 3 Press remaining dough evenly into pie plate, making sure ...
From lcbo.com


BLUEBERRY CRUMBLE - BUTTER WITH A SIDE OF BREAD
2022-06-23 How to make Blueberry Crumble. Preheat the oven to 425°. In a medium sized bowl, combine the oats, brown sugar, melted butter, and cinnamon until a slightly wet, sandy mixture forms. Set the bowl aside. Rinse the blueberries and combine them in a medium sized bowl with the white sugar and vanilla until the blueberries are evenly coated in the ...
From butterwithasideofbread.com


BLUEBERRY PIE RECIPE - TWO PEAS & THEIR POD
2018-08-01 Press or crimp the edge of the crust. In a large mixing bowl, combine the blueberries, flour, sugar, lemon juice, and salt. Gently stir. Make sure the berries begin to break down and the sugar has melted with the lemon juice to create a slurry-like mixture with the blueberries. Pour the blueberry mixture into the pie crust.
From twopeasandtheirpod.com


INDIVIDUAL BLUEBERRY CRUMB PIES - GEMMA’S BIGGER BOLDER BAKING
2020-07-21 Blueberry Pie Filling. Whisk sugar, cornstarch, lemon juice and water in a saucepan over medium heat. Allow mixture to simmer for 2 to 3 minutes to thicken, whisking constantly. Remove pan from heat and stir in blueberries, vanilla extract, lemon zest and a pinch of salt. Set aside until needed.
From biggerbolderbaking.com


BLUEBERRY CRUMBLE PIE, STEP-BY-STEP - CRAFTYBAKING
Flute the pie crust edges. Cover and place it in the refrigerator. A. Fold the excess dough underneath itself at the pie pan rim and even with the lip making a double layered edge. B. To flute, pinch the dough by pressing my index finger in …
From craftybaking.com


BLUEBERRY CRUMBLE PIE RECIPE | MYRECIPES
Directions. Preheat oven to 375°. Place blueberries in crust; set aside. Combine brown sugar, flour, vanilla, rind, and sour cream; spread over blueberries. Combine breadcrumbs, granulated sugar, and margarine; sprinkle over sour cream mixture. Bake at 375° for 40 minutes or until set and crumbs are lightly browned. Cool 1 hour on a wire rack.
From myrecipes.com


HOW TO MAKE BLUEBERRY PIE WITH CANNED FILLING - THE TASTY TIP
2021-12-28 PREHEAT the oven to 400° F (200° C). Heat an additional 10 minutes after the oven reaches 400° F (200°C). DUMP a can of blueberry pie filling into a medium bowl. STIR in the fresh or frozen blueberries. JUICE the lemon and pour the lemon juice and almond extract (if using) into the berries.
From thetastytip.com


BLUEBERRY CRUMBLE PIE - BEYOND THE BUTTER
2021-06-15 Using a spoon, transfer the chilled blueberry filling into the pie crust. Top with the brown sugar crumble. Place the pie onto the preheated jelly roll pan or baking sheet and bake for 15 minutes at 425ºF. Leaving the pie in the oven, reduce the oven temperature to 375ºF and bake for an additional 30-40 minutes.
From beyondthebutter.com


BLUEBERRY CRUMB PIE - GOODIE GODMOTHER
Preheat your oven to 400 F with a lined baking sheet on the middle rack and roll out your pie crust into a 9-inch pie dish. Prick the crust a few times with a fork to prevent bubbling during baking. Stir the remaining 3 cups of blueberries and the lemon zest into the blueberry mixture. Set aside.
From goodiegodmother.com


BLUEBERRY CRUMBLE PIE » HUMMINGBIRD HIGH
2021-07-31 Line a sheet pan with parchment paper. Bake the pie. When the oven is ready, place the chilled pie in the center of the sheet pan. Bake the pie on the sheet pan for 60 minutes, or until the crust and crumble is golden brown and …
From hummingbirdhigh.com


BLUEBERRY CRUMBLE IN A MUG RECIPE - THE SPRUCE EATS
2021-07-02 Depending on the strength of your microwave, this could take up to 1 minute and 30 seconds. In a small bowl combine the rolled oats, remaining 1 tablespoon of brown sugar, and the cinnamon. Mash in the butter with a fork or your fingers to create the crumble topping. Sprinkle over the warmed blueberries and microwave for 1 minute and 30 seconds.
From thespruceeats.com


BLUEBERRY CRUMBLE CREAM PIE - I WASH YOU DRY
For the Crumble: In a medium bowl combine the melted butter, brown sugar, flour and oats. Mix until combined, sprinkle evenly over the cake mix. Bake for 55-60 minutes or until toothpick inserted in center comes out clean.*. Let cool on wire rack. Serve slightly warm with a scoop of vanilla ice cream!
From iwashyoudry.com


BLUEBERRY CRUMBLE PIE | AN EASY, FLAKY BLUEBERRY PIE DESSERT
2019-05-20 Place the dough in a 9-inch pie plate, trim away the extra pie crust or fold under the edges. Crimp the edges and press a fork into the bottom of the crust several times. Refrigerate the dough while you’re preparing the filling. Preheat the oven to 375°F. For the filling: Rinse and dry the blueberries.
From beyondfrosting.com


BLUEBERRY SLAB PIE WITH CRUMBLE TOPPING - CRAZY FOR CRUST
2021-07-11 Chill at least 30 minutes. Preheat oven to 350°F. Spread blueberry pie filling evenly over the crust. Using a hand mixer, mix remaining topping ingredients (butter, flour, oats, and sugar) in a large bowl. You may need to use your hands to break up the large bits of butter.
From crazyforcrust.com


BLUEBERRY CRUMBLE PIE - BAKES BY BROWN SUGAR
2020-09-15 Make the Pie Dough. Put the flour, sugar, and salt in a bowl and stir to combine. Cut the butter into 1/2-inch cubes and add it to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until it resembles small peas. Combine the ice-cold water and the lemon juice.
From bakesbybrownsugar.com


BLUEBERRY CRUMBLE PIE | DOMINO SUGAR
Step 1. Combine the all-purpose flour, Domino® Light Brown Sugar, ground cinnamon, and salt in a food processor and pulse until combined. Add in the cold, cubed unsalted butter and pulse until the mixture forms a crumble. Add in the rolled oats …
From dominosugar.com


BLUEBERRY CRUMBLE CHEESECAKE PIE - OMG CHOCOLATE DESSERTS
2021-06-04 Graham Cracker Crust: Preheat the oven to 350 F. In a bowl stir together graham cracker crumbs, cinnamon, and brown sugar. Add melted butter and stir until everything is evenly moistened. Press the mixture in the bottom and up the sides of a 9-inch pie dish. Bake 8 minutes, then set aside to cool.
From omgchocolatedesserts.com


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Top Asked Questions

What is the best recipe for a blueberry pie?
Directions. Preheat the oven to 375 degrees F (190 degrees C). Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust. In...
How to make blueberry crumble with blueberries?
Instructions Preheat oven to 350 degrees. Unroll pie crust and place in a 9” pie plate. Crimp edges as desired. Make the crumble by combining the nuts, brown sugar, 3/4 cup flour, and salt in a large bowl. Use a pastry cutter to cut in the butter until the mixture forms small crumbs. Place blueberries in a large bowl.
How do you make crumble for a pie?
Make the crumble: Mix the brown sugar, flour, and cinnamon together in a medium bowl. Using a pastry cutter, cut the cold butter into the brown sugar mixture until coarse crumbs are formed. Stir in the oats and sprinkle over pie. Place the pie onto a large baking sheet and bake for 25 minutes.
What is blueberry crumble pie made of?
Lemon Blueberry Crumble Pie made with fresh blueberries, a delicious summer dessert that is quick and easy to make. The blueberry filling has a lovely citrussy kick, and the crust is crumbly and buttery. A great dessert for every occasion! You know it's Summer when the berries are sweet and juicy, and you can't stop eating them.

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