Recipes @ Blueberry Crumb Pie

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Sunday, May 1, 2011

Blueberry Crumb Pie

Memorial Day in the United States has been referred to as the unofficial start of summer. Speaking of summer, county fairs can't be too far behind. One of the charms of county fairs is the annual pie-baking competition. If you've never attended one of these old-fashioned pie bake-offs, you can great some great ideas for spectacular pies just by looking at the results of the participants. Following is a recipe for a Blueberry Crumb Pie worthy of a blue ribbon.

Blueberry Crumb Pie Recipe
I received this recipe from one of my neighbors; it's a perfect picnic pie.


  • 1 9-inch piecrust, well chilled
  • 3 tablespoons sifted all-purpose flour
  • 1/2 cup sugar, or to taste
  • 3 pints fresh blueberries, picked over
  • 3 tablespoons cold unsalted butter, cut into small pieces
  • 3 teaspoons fresh lemon juice
  • 1-1/2 cups Crumb Topping (recipe follows)

  1. Roll out the piecrust dough to a thickness of 1/8" and line a 9" pie pan with it. Crimp edges; chill until firm, about 30 minutes.
  2. Preheat oven to 400 degrees F. Combine the flour and sugar, and toss with blueberries. Fill the piecrust with the blueberry mixture; dot with butter and sprinkle with lemon juice. Cover with Crumb Topping. Bake for 50 minutes, or until the fruit is tender and the juices are bubbling. Let cool before serving.
Crumb Topping Recipe

  • 1 cup all-purpose flour
  • 1/2 cup dark-brown sugar
  • 1/2 teaspoon cinnamon
  • 1 stick cold unsalted butter, cut into small pieces
  • 1/2 cup rolled oats

Combine flour, sugar and cinnamon in a small bowl. Rub butter into flour mixture with your fingers until large crumbs form. Add rolled oats; stir until combined.

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