Crumbly Streusel Y Blueberry Pie Recipes

CRUMBLY STREUSEL-Y BLUEBERRY PIE

Steps:

• preheat oven to 375 degrees farenheit.
• make the blueberry filling.
• combine berries, 1/2 cup of sugar and 2 tablespoons of lemon juice in a saucepan.
• heat until sugar is dissolved and mixture has reached boiling point.
• remove from heat.
• make the topping.
• mix 1/2 cup sugar, 1 cup flour and 1/4 teaspoon of salt.
• cut in butter (or shortening) until crumbly (if you've got one, a food processor works well. a few pulses should suffice).
• separate out 1/2 cup of this mixture.
• add nutmeg and cinnamon (if using) to the 1/2 cup portion.
• make the other filling.
• add 1 1/2 teaspoons of baking powder to the remaining flour/sugar mixture.
• combine 1/2 cup milk, egg, and vanilla. add to dry ingredients and combine until moist.
• pour into pie shell.
• spoon in blueberry mixture and cut through to marble (use a spoon so you don't accidentally cut through your crust like i did the firt time i made this).
• sprinkle reserved 1/2 cup of sugar/flour mixture on top.
• dot with butter and garnish with dashes of cinnamon sugar (if desired).
• bake 40-45 minutes.

BLUEBERRY CRUMB PIE

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.

BLUEBERRY CRUMBLE PIE

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-PECAN STREUSEL PIE

Steps:

• Heat oven to 400°F. Place cookie sheet in oven.
• In medium bowl, toss Filling ingredients until well mixed. Spoon evenly into frozen pie crust.
• Bake on cookie sheet 55 to 60 minutes or until topping is bubbly and crust edges are light golden brown. Cover crust edges with strips of foil last 20 minutes to prevent excessive browning.
• In small bowl, mix Topping ingredients with fork until crumbly.
• Remove pie from oven. Sprinkle topping evenly over filling. Cover edges of crust with foil strips. Return to cookie sheet.
• Bake 15 to 20 minutes or until topping is golden brown. Cool completely, about 3 hours.

CRANBERRY STREUSEL PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Smash berries. Stir in sugar and 1/4 cup flour. Pour filling into pie crust.
• Smash walnuts into small pieces. Stir in brown sugar, 1/4 cup flour, and shortening with a pastry blender. The mixture should be crumbly. Sprinkle streusel over pie.
• Place pie on a baking sheet and bake in preheated oven until crust is golden and filling is bubbly, about 45 minutes.

BLUEBERRY CRUMBLE SLAB PIE

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.

PEACH BLUEBERRY STREUSEL PIE

Steps:

• Heat oven to 400°F Combine sugar, cornstarch and ginger into a large bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into pastry.
• *Note* If using frozen peaches and/or frozen blueberries make sure to place the frozen fruit into a strainer to thaw and drain before using or pie will be watery.
• Combine flour, brown sugar and cinnamon in medium bowl. Cut in 1/3 cup butter with pastry blender until mixture resembles coarse crumbs. Sprinkle topping over fruit.
• Bake for 45-50 minutes or until crust and topping are golden brown and juice begins to bubble.