BLUEBERRY CRUMBLE PIE
Basically a messy pie for a messy summer! Wait, did we even have summer? I'm going to eat enough pie to get that summer feeling before it's over.
I would love to see yours! Share online and tag @mamalovesto #mamalovesto.
Blueberry Crumble Pie
Prep time: 25 minutes
Cook time: 70 minutes
flaky pie pastry for single crust
3/4 cup plus 5 tablespoons all purpose flour
2/3 cup firmly packed golden brown sugar
1/3 cup granulated sugar (plus 1 tablespoon for filling)
2 teaspoons ground cinnamon
1/8 teaspoon salt
1/2 cup cold unsalted butter, cut into 3/4 inch pieces
5 cups blueberries
Roll out the dough, line 9 inch pie dish pan.
In a large bowl, stir together the 3/4 flour, 1/3 cup of brown sugar 1/3 cup granulated sugar, 1 teaspoon of cinnamon, and the salt. Scatter the butter pieces on top and toss with a fork or your fingers to coat with the flour mixture. Using your fingertips, work the ingredients together until the mixture forms large, coarse crumbs the size of large peas. Set the topping aside.
Position a rack in the lower third of oven, and preheat to 375F.
In large bowl, combine the blueberries, the remaining brown sugar, remaining cinnamon, and 4 tablespoons of the flour. Stir gently to coat the blueberries evenly. Sprinkle the remaining flour and granulated sugar over the bottom of the pre baked crust. Pour the filling into the crust, spreading evenly.
Sprinkle the topping evenly over the blueberry filling. Bake the pie until the topping is golden brown and the blueberry filling begins to bubble, 50 - 60 minutes. Transfer to a wire rack and let cool completely.
Serve at room temperature. The pie is best served the day it is baked.
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