Blueberry Crumble Pie Recipes

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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

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 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 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 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 PIE WITH FROZEN BERRIES



Blueberry Pie with Frozen Berries image

Great pie made from frozen blueberries.

Provided by Cindy Nelson

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

5 cups frozen blueberries
1 cup white sugar
5 tablespoons cornstarch
1 teaspoon lemon juice
¼ teaspoon salt
2 ¼ cups all-purpose flour
¾ cup salted butter
½ teaspoon salt
6 tablespoons cold water, or more as needed
1 tablespoon salted butter, cut into small pieces
1 teaspoon salted butter, or as needed
¼ cup milk

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Put frozen blueberries in a pot along with sugar, cornstarch, lemon juice, and salt. Mix gently so that the blueberries will get covered with cornstarch; the cornstarch will help to thicken the pie filling. Cook over medium-high heat, stirring occasionally so it will not burn to the bottom, about 15 minutes.
  • While the pie filling is cooking, combine flour, 3/4 cup butter, and salt in a large mixing bowl. Mix with a fork until crumbles form. Slowly add cold water and mix until incorporated, adding more water as needed.
  • Divide dough into 2 equal pieces. Shape each piece into a ball. Roll out 1 dough ball with a rolling pin into a 10-inch circle. Transfer pie crust into a 9-inch pie dish. Trim the edge of the pie crust with scissors and crimp the rim with your fingertips and knuckles.
  • Remove pie filling from heat and pour into the pie crust. Sprinkle 1 tablespoon butter pieces on top of the filling; the butter will melt and make a thin surface over the filling that will help you weave the strips of crust for the lattice on top.
  • Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
  • Melt 1 teaspoon butter in milk by microwaving in a microwave-safe cup in 10-second intervals. Brush over the top of the pie to get a nice golden brown crust.
  • Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Nutrition Facts : Calories 467 calories, Carbohydrate 68.6 g, Cholesterol 51.5 mg, Fat 20.3 g, Fiber 3.6 g, Protein 4.5 g, SaturatedFat 12.4 g, Sodium 360 mg, Sugar 33.6 g

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.

NO CRUST BLUEBERRY PIE WITH CRUMBLE TOPPING



No Crust Blueberry Pie With Crumble Topping image

Easy to make pie that is delicious and healthy. No crust means you get the wonderful pie flavor and lots of fresh fruit without all the butter. A custard like base makes it incredibly easy to make and serve. Most any kind of berry can be used including blueberries, raspberries, and blackberries. Omit the crumble topping for an even healthier pie. Perfect for a summer day.

Provided by Evan Edstrom

Categories     Pie

Time 45m

Yield 8 Slices, 8 serving(s)

Number Of Ingredients 14

1/2 cup all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup milk
1/2 cup vanilla Greek yogurt (regular yogurt can be substituted)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
12 ounces blueberries (fresh berries preferred or thaw frozen, can use raspberries, blackberries, or similar)
3/4 cup graham cracker, finely crushed (about 5 crackers)
1/8 cup granulated sugar
2 tablespoons butter
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 350F, lightly grease 9-inch pie pan with nonstick spray (glass preferred).
  • In a medium bowl: mix flour, sugar, baking powder, and salt.
  • In a large bowl: whisk together eggs, milk, yogurt, vanilla extract, and almond extract.
  • Add flour mixture to wet mixture, whisk to combine. Mixture should be smooth without clumps.
  • Gradually add blueberries to mixture and gently stir to coat berries.
  • Pour into pie pan and bake pie in oven for 30-40 minutes at 350F (Stop after 20 minutes to add topping, if desired).
  • (Optional topping) While pie is baking, finely crush graham crackers in a bowl. Add sugar and cinnamon and mix well. Melt butter in microwave and slowly pour over graham cracker mixture as you stir. Butter should coat entire mixture and clump together.
  • (Optional topping) After 20 minutes in the oven, remove pie and evenly distribute graham cracker mixture over the top. Increase oven temperature to 375F to help brown topping.
  • Put back in oven and bake for remaining 10-20 minutes, or until knife inserted into center of pie comes out fairly clean except for juices from berries.
  • Let cool, serve, and enjoy.

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From dominosugar.com
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SIMPLEMILLS - BLUEBERRY CRUMBLE PIE
MIX all ingredients in a medium bowl until they form a ball. PRESS the dough using by hands across the bottom and up the sides of your pie dish. BAKE crust for 13 minutes. REMOVE from the oven, pour blueberry filling, top with crumble. Return to the oven and bake for 20 minutes. Let cool for 30 minutes before slicing.
From simplemills.com
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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
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BLUEBERRY CRUMBLE PIE RECIPE | MYRECIPES
Advertisement. Step 2. Place blueberries in crust; set aside. Step 3. 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
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BLUEBERRY CRUMBLE SLAB PIE | BETTER HOMES & GARDENS
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.
From bhg.com
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BLUEBERRY CRUMBLE PIE RECIPE | BON APPéTIT
2011-06-06 Step 1. 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 ...
From bonappetit.com
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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
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THE BEST BLUEBERRY CRUMBLE PIE - BOSTON GIRL BAKES
2021-10-19 Stir and press dough together using a rubber spatula, until dough sticks together. If does not come together, stir in remaining ice water, 1 tablespoon at a time. Put the dough onto a sheet of plastic wrap and flatten into a 4-inch disk. Wrap tightly in …
From bostongirlbakes.com
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WORLD'S BEST BLUEBERRY CRUMB PIE RECIPE - SPINACH TIGER
2016-07-13 Roll out pie dough in circle. Put in pie pan. Fork holes in bottom. Pour in blueberries. Top with crumb topping. Bake for 40 -50 minutes at 400 degrees. Please follow me on instagram. If you make this recipe, please tag me #spinachtiger. If you love this recipe, please give it five stars.
From spinachtiger.com
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BLUEBERRY CRUMBLE PIE (HOMEMADE PIE CRUST) - A FARMGIRL'S KITCHEN
2020-07-14 Step 1: Make the pie crust if you are making homemade and make your crumble topping. Place both in the fridge to chill. Step 2: In a large bowl, mix the blueberries, granulated sugar, lemon juice, tapioca, cinnamon, and nutmeg with a spoon. Set aside. Step 3: Roll out your pie crust bottom and shape into your pie plate.
From afarmgirlskitchen.com
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CRUSTLESS BLUEBERRY PIE RECIPE (SO EASY!) - AVERIE COOKS
2019-04-09 Ad the eggs, extracts, and whisk to combine. Pour the wet mixture over the dry and stir to combine; don’t overmix. Add 2 cups blueberries and stir to combine; batter is very thick. Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula. Evenly sprinkle 1/4 cup blueberries over the top.
From averiecooks.com
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EASY BLUEBERRY CRUMB PIE - IT IS A KEEPER
2016-07-20 Instructions. Preheat oven to 400 degrees. Put flour, sugar, cinnamon and salt in a pie plate. Stir with fork until combined. In a small bowl, combine milk and oil and pour over dry ingredients. Reserve 1/3 of the dough for the crumb topping. Press remaining dough into the pie plate, making sure to go up the sides.
From itisakeeper.com
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BLUEBERRY BARS RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
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BLUEBERRY CRUMBLE PIE | WILLIAMS SONOMA
2013-06-26 Roll out the dough and transfer to a 9-inch pie dish. Refrigerate until firm. Line the chilled piecrust with a piece of heavy-duty aluminum foil. Fill with dried beans, uncooked rice or pie weights. Bake until the crust dries out, about 15 minutes; to check, lift an edge of the foil. Carefully remove the weights and foil. Reduce the heat to 350°F.
From williams-sonoma.com
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Top Asked Questions

How to make blueberry pie crumble topping?
Prepare crumble topping by combining, flour, 3 tbsp granulated sugar, brown sugar, cinnamon, and salt. Mix well and then add the melted butter and stir until everything holds together and is crumbly. Pour blueberry mixture into pie crust. (It will be really full, mound it towards the middle if needed.)
How do you make apple and blueberry pie filling?
For filling: Toss apples and blueberries in bowl with sugar, flour and cinnamon until evenly coated. Sprinkle breadcrumbs over bottom of pie shell; fill with fruit mixture, mounded in centre. For crumble: Combine flour, brown sugar, butter and cinnamon in food processor.
How do you make a crumble in a pie crust?
Preheat oven to 425°F. Unroll pie crust and place in a 9” pie plate. Crimp edges as desired. Chill until ready to fill. Make the crumble by combining the nuts, brown sugar, flour and salt in a large bowl. Use a pastry cutter to cut in the butter until the mixture forms small crumbs. Set aside.
How long to bake a blueberry pie (and why)?
Sprinkle over the blueberry filling. Place the pie on a lined baking sheet and bake for 25 minutes. After 25 minutes, cover the pie with a sheet of foil. (This prevents the crumbs from burning.) Lower the oven to 375˚˚F and bake for an additional 30 to 35 minutes. Cool for 3 hours, allowing the pie to set before serving.

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