Prepare the crust dough, form it into 2 balls, wrap well and refrigerate for up to 4 days or freeze for up to 3 months. Reheat for 10 minutes at 350˚ F and serve warm or at room temperature. Roll each piece out on a well-floured board into a 12- to 13-inch circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board.īake the pie up to 24 hours in advance. Wrap it in plastic wrap and refrigerate for 30 minutes.Ĭut the dough in half. Dump the dough out on a floured board and turn it into a ball. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Add the butter and shortening and pulse 10 to 12 times, until the butter is the size of peas. Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade and pulse a few times to mix. Allow to cool and serve warm or at room temperature.Ĭut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Brush the top crust with the egg wash, cut three slits for steam to escape and sprinkle with sugar. Follow my precise baking instructions for a filling that sets perfectly and is neither runny nor soupy. Press the edges together with a dinner fork or crimp with your fingers. My homemade blueberry pie is better than ever and bursting with sweet juicy blueberries that sit in a golden-brown buttery, flaky pie crust. Cut the excess dough off at the edge of the pie plate.
Carefully lay the second crust on top, again easing - not stretching - it onto the pie. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you include all the juices.īrush the edge of the crust with the egg wash. In a large bowl, combine 4 cups blueberries (frozen or fresh) with cup sugar, 3 tablespoons flour, and 1 teaspoon cinnamon. Add 1 cup flour, cup brown sugar, and teaspoon cinnamon. With a sharp knife, cut the excess dough off at the edge of the pie plate. Microwave 1 stick ( cup) of salted butter for a few seconds until a little soft. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough or it will shrink as the pie bakes. Mix the blueberries, 1/2 cup of sugar, the flour, lemon zest, lemon juice and Cassis in a large bowl. If you have a nut allergy, swap in an equal amount toasted seeds (may we suggest pepitas or sunflower?) or simply skip them altogether.Preheat the oven to 400˚ F. No need to defrost-just proceed as written. Transfer the blueberry mixture to a bowl stir in the remaining 3 cups berries and 1/4 cup granulated sugar, the lemon juice, whole-wheat flour, nutmeg and salt. Frozen berries work in place of fresh ones. Scented with lemon zest, cinnamon, and pure vanilla extract, this crumble is sophisticated enough to serve for a dinner party, but classic enough to be a crowd-pleaser. 10 mins ( 4. Of course, there's plenty of butter in there, too, for deliciousness' sake. This crumble topping features almonds, and just enough flour to bind the topping into perfectly crunchy clusters. (We love this strawberry cobbler, if that's the direction you'd like to take.) Crisps and crumbles both have toppings similar to streusel, but crisps usually contain oats, while crumbles do not. A cobbler is topped with pillowy biscuits, which are dropped on top of the fruit filling. While cobblers, crisps, and crumbles are all baked fruit desserts, they have a few differences. What's the difference between a cobbler, crisp, and a crumble? This jammy, bubbling delight is the perfect dessert to serve at a backyard barbecue, for Fourth of July celebrations, or showcased as part of a summer dessert bar alongside Bourbon Peach Pie, S'mores Bars, and Campfire Cupcakes.
#Best blueberry crumble pie plus
Our favorite? Turning them into a rustic blueberry crumble, bursting with sweet fruit. 1 /2 teaspoon kosher salt Filling and Topping 2 /3 cup plus 3 tablespoons sugar 2 1/2 tablespoons cornstarch 1 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice 5 cups (1 pound. There's so much to do with a glut of summer blueberries. My homemade blueberry pie is better than ever and bursting with sweet juicy blueberries that sit in a golden-brown buttery, flaky pie crust.
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