Blueberry Crumble Pie Recipe Easy Recipes

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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.

RIDICULOUSLY EASY BLUEBERRY CRUMBLE



Ridiculously Easy Blueberry Crumble image

This easy blueberry crumble with perfectly cooked blueberries topped with a buttery oat crumble is high on our list of favorites. There's no fancy equipment needed and you only need about 10 minutes of prep time. Before adding sugar to the filling, taste your berries. If they are already sweet, you might want to hold back on how much sugar you add.

Provided by Adam and Joanne Gallagher

Categories     Dessert

Time 40m

Yield Makes 8 servings

Number Of Ingredients 10

24 ounces (about 2 pints) fresh blueberries
2 to 4 tablespoons sugar, see notes
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice or use water
Pinch fine sea salt
3/4 cup (100 grams) all-purpose flour
3/4 cup (65 grams) old-fashioned rolled oats
1/2 cup (100 grams) sugar, try combining 1/4 cup brown sugar + 1/4 cup granulated sugar
1/2 cup (115 grams) butter, melted (1 stick) or substitute 1/2 cup melted coconut oil
1/8 teaspoon fine sea salt

Steps:

  • Heat oven to 375 degrees Fahrenheit.
  • Add blueberries, lemon juice, 2 tablespoons of flour, sugar, and pinch of salt to a 9-inch pie dish (or use a 2-quart baking dish). Toss well until combined.
  • Combine flour, oats, sugar, and the salt in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly.
  • Sprinkle over blueberry filling. (We like to use our hands to do this. As we sprinkle, we press the crumbles together to create larger clumps of topping.)
  • Bake 25 to 35 minutes until juices are thickened and the topping has turned light golden brown. Cool 10 minutes, and then serve.

Nutrition Facts : ServingSize 1/8 of the dish, Calories 289, Fat 11.9g, SaturatedFat 7.3g, Cholesterol 30.4mg, Sodium 75.5g, Carbohydrate 43.6g, Fiber 3.2g, Sugar 24.2g, Protein 3.1g

EASY BLUEBERRY CRUMBLE



Easy Blueberry Crumble image

A delicious crumble best made with frozen blueberries is unmatched when served warm with vanilla ice cream.

Provided by Anonymous

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 10

6 ½ cups frozen blueberries
⅓ cup brown sugar
1 teaspoon lemon zest
6 tablespoons unsalted butter, room temperature and cut into chunks
¾ cup all-purpose flour
1 ¼ cups brown sugar
¼ teaspoon salt
½ cup rolled oats
½ teaspoon ground cinnamon
1 pinch ground nutmeg

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish.
  • Combine blueberries, brown sugar, and lemon zest in a large bowl. Pour filling into the prepared baking dish.
  • Combine butter, flour, brown sugar, oats, salt, cinnamon, and nutmeg in a bowl and rub between your fingers to make crumbles. Sprinkle topping evenly over blueberries. .
  • Bake in the preheated oven until crumble is lightly browned and bubbly, 40 to 45 minutes. Serve warm.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 56.1 g, Cholesterol 22.9 mg, Fat 9.9 g, Fiber 4.4 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 83.7 mg, Sugar 38.6 g

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.

MYSTERY INGREDIENT WILD BLUEBERRY PIE



Mystery Ingredient Wild Blueberry Pie image

I came up with this tasty twist on a classic blueberry pie recipe when I was searching the spice cupboard for nutmeg. My family loved it so much that I made two more pies the next day! Serve with whipped cream or ice cream.

Provided by Monique

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 8

1 recipe pastry for a double-crust 9-inch pie, divided
5 cups fresh blueberries (preferably wild)
½ cup white sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon almond extract
¼ cup butter, cut into small pieces
1 tablespoon milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan.
  • Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning.
  • Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 49.3 g, Cholesterol 15.4 mg, Fat 21.1 g, Fiber 4 g, Protein 4 g, SaturatedFat 7.4 g, Sodium 276.4 mg, Sugar 21.7 g

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 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.

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