Blueberry Crumble Pie
This is a great starter pie for blueberry season. The crisp, flaky crust is a perfect foil to the juicy berries, and the sweet and slightly savory oat crumble topping is easier to make than a traditional top crust. This is a pie that works as well post BBQ as it does for breakfast.
About the author: Lauren Weisenthal has logged many hours working in restaurant kitchens and bakeries of Brooklyn and Manhattan. She is a graduate of the Artisan Bread Baking and Pastry Arts programs at the French Culinary Institute. You can follow her on Twitter at @evillagekitchen.
Blueberry Crumble Pie
About This Recipe
|Active time:||1 hour|
|Total time:||5 hours|
|Special equipment:||9-inch pie plate|
|This recipe appears in:||Pie of the Week: Blueberry Crumble Pie|
- One half recipe Easy Pie Dough, shaped and chilled in a pie plate
- 2 ounces rolled oats
- 2 ounces all-purpose flour
- 3 ounces light brown sugar
- 1 ounce granulated sugar
- 1/2 teaspoon salt
- 4 ounces butter, cold, cut into 1/4 inch pieces
- 2 pints fresh blueberries
- Zest of 1 lemon
- Approximately 4 ounces granulated sugar (adjust to taste)
- 3 tablespoons cornstarch
Adjust oven rack to lower middle position and preheat oven to 425°F. When oven is ready, line chilled pie shell with foil or parchment paper and fill with weights (I reuse dried beans for this), and bake on the lowest rack of the oven for 15 minutes. Remove weights and liner, turn pie, and bake until the bottom crust just begins to get color on the top (you'll be baking it more later), about 5 minutes more. Remove pie shell from oven and allow to cool completely.
In a bowl, combine the rolled oats, flour, brown sugar, 1 ounce granulated sugar, and whisk together until incorporated. Add the cold butter and rub the dry ingredients into it between your fingers until the dry ingredients and butter form a crumbly dough. Chill for 30 minutes.
Adjust oven rack to lower middle position and preheat oven to 350°F. In a large bowl, gently toss the blueberries and lemon zest together. In a small bowl, whisk together the sugar and cornstarch and add to the blueberries. Toss gently to combine. Pour the berry mixture into the par-baked shell. Crumble chilled oat topping over the blueberries, cover the pie loosely with foil and bake for 20 minutes, until the blueberries begin to burst and bubble. Remove the foil and bake until the topping turns a crisp golden brown, and the blueberry juices bubble all over approximately 15 additional minutes. Allow the pie to cool completely before serving.