Humble Blueberry Crumble Pie Recipes

BLUEBERRY CRUMBLE PIE

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

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.

BERRY CRUMBLE PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse a few times until coarse crumbs form. Pulse in the butter until just combined with some pea-size pieces remaining. Pulse in the vinegar and 2 tablespoons ice water until the dough starts to come together but is still crumbly, adding up to 2 more tablespoons ice water if needed. Turn out the dough onto a piece of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, cinnamon and allspice in a medium bowl. Work in the butter with your fingers until clumps form. Refrigerate until ready to assemble the pie.
• Make the filling: Combine the berries, granulated sugar, brown sugar, lemon juice, tapioca, cinnamon, cardamom and salt in a large bowl; toss well.
• Place a baking sheet on the lowest oven rack and preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface; ease into a 9-inch pie plate and crimp the edge. Refrigerate until firm, at least 20 minutes.
• Pour the berry filling into the crust and sprinkle evenly with the crumb topping. Transfer the pie to the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking, rotating the pie halfway through, until the crust and topping are browned and the filling is bubbling, 35 to 40 more minutes. (Tent loosely with foil if the pie is browning too quickly.) Transfer to a rack and let cool completely.

HUMBLE BLUEBERRY CRUMBLE PIE

Steps:

• Preheat oven to 375°.
• Place blueberries in crust; set aside.
• Combine brown sugar, flour, vanilla, zest, and sour cream; spread over blueberries.
• Combine breadcrumbs, granulated sugar, and butter; 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.

BLUEBERRY CRUMBLE PIE

Steps:

• Preheat oven to 375. Brush bottom and sides of crust with egg yolk. Bake on baking sheet 5 minutes or until light broun.
• Pour blueberry pie filling into crust. Combine four, oats, and sugar into small bowl.
• Mix in margarine.
• Spoon over pie filling.
• Bake on baking sheet about 35 minutes or until filling is bubbly and topping is browned.
• Cool on wire rack.

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.

BLUEBERRY CRUMBLE PIE RECIPE

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.