BLUEBERRY CRUMBLE PIE
Blueberry Crumble Pie is made with sweet wild blueberries and topped with a delicious crumb topping.
Provided by Jessica Robinson
Categories Desserts
Time 1h15m
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the flour, sugar, brown sugar, and cinnamon with a spoon.
- Use a pastry blender or your fingers to incorporate the softened butter. Combine until you can squeeze together the crumble and it sticks together in clumps.
- Cover the bowl with plastic wrap and place into the refrigerator as you prepare your pie.
- Prepare the pie crust if you are making homemade pie crust. Refrigerate for several hours or overnight.
- In a large bowl, mix the blueberries, granulated sugar, lemon juice, tapioca, cinnamon, and nutmeg with a spoon. Set aside.
- On a lightly floured work surface, roll out the bottom crust slightly larger in diameter than your baking dish. Gently place the pie crust into the pan lightly, using your fingers. Use kitchen shears to trim the edges of the crust, to about ¾-inch past the pan rim.
- Use a slotted spoon to scoop the blueberry filling to the unbaked pie shell. Discard any leftover lemon juice.
- Gently cover the entire pie evenly with the crumble topping.
- Brush the pie crust edges with an egg wash.
- Place in a preheated 400 degree F oven for 1 hour. The crust will be golden brown and the filling bubbling up around edges.
- Part way through baking, cover the pie with a piece of aluminum foil you have cut a hole in the center. This will help the pie continue cooking, but let steam escape so your pie crust does not become soggy. This will prevent the edges of the pie crust from becoming too brown.
- Let cool for at least an hour or two before slicing. This will allow the pie filling to set.
Nutrition Facts : Calories 294 kcal, Carbohydrate 58 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 4 mg, Fiber 2 g, Sugar 44 g, UnsaturatedFat 3 g, ServingSize 1 serving
BLUEBERRY CRUMB PIE
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
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
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
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.
CRUMBLY STREUSEL-Y BLUEBERRY PIE
i don't remember what prompted me but i decided that i needed to make a bluberry pie. oddly enough, none of my cookbooks had a recipe so i turned to my friend the internet. after finding countless "thaw frozen dough, add canned pie filling" recipes i decided to try and put together one of my own. you will need 1 9-inch pie crust. i like to use one i found here, #20984 flaky pie crust posted by teresa m. it's easy to make and use but, if you have your own favorite, go ahead and use it. though i haven't tried it yet, i have a feeling this would be just as good with any other berry, cherry, apple, or even peach filling. one more note - prep time is estimated and depends mainly on your choice of crust.
Provided by dreamsdieslowly
Categories Pie
Time 1h15m
Yield 1 pie
Number Of Ingredients 16
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.
Nutrition Facts : Calories 2629.2, Fat 88.7, SaturatedFat 30.6, Cholesterol 248.9, Sodium 2352, Carbohydrate 430.7, Fiber 17.3, Sugar 231.1, Protein 36.8
CRANBERRY STREUSEL PIE
A delightfully tart cranberry pie with a yummy walnut streusel topping.
Provided by Nils
Categories Desserts Pies Fruit Pie Recipes Cranberry Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 339 calories, Carbohydrate 56.2 g, Fat 12.3 g, Fiber 4.1 g, Protein 3.4 g, SaturatedFat 2.4 g, Sodium 122.2 mg, Sugar 34.6 g
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