I’m so sad. Blueberry season is basically over in Oregon. I have three bushes in my backyard that produce fruit at different times. So I was able to pick up until about a week ago. I just love fresh blueberries. I can sit on the brick path and eat while I water my garden.
I made this awesome pie/crumble. It’s a combination of several types of recipes. The crumble topping makes me think of yummy summer berry crisps. But the crust is that of a pie. Aren’t those fabulous?! I could line up little Weck jars all day and stare at them.
I’m loving using blueberries in just about anything – smoothies, pies, oatmeal, ice cream. It’s one of those rare fruits that is good in just about any recipe.
Go make this while fresh berries are still available.
For the crust:
- 1 recipe all butter pie crust
For the filling:
- 5 generous cups of fresh blueberries
- 1 tablespoon lemon juice
- 3/4 cup|5.25 ounces granulated sugar
- 4 tablespoons King Arthur Flour Clearjel
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
For the crumble topping:
- 1/2 cup|3.5 ounces light brown sugar
- 6 tablespoons all purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 6 tablespoons unsalted butter, cold, cubed
- 2/3 cup roll oats (not quick cooking)
To make the crust:
- Make one recipe all butter pie crust. Roll out dough and place in 9-inch pie pan. Crimp or flute edges and refrigerate until needed.
To make filling:
- In a small bowl combine sugar, thickener, cinnamon, and nutmeg.
- In a large bowl combine, berries and lemon juice.
- Sprinkle sugar mixture over berries and toss lightly to coat.
For the topping:
- In a medium bowl mix the brown sugar, flour, cinnamon, and nutmeg.
- Add the chilled butter and blend with a pastry cutter. Mix until coarse crumbs are formed
- Stir in the oats.
To assemble pie:
- Pour filling into prepared pan and sprinkle crumb topping over berries.
- Place pie pan on baking sheet. Bake in 400 degree oven for 25 minutes, then reduce heat to 375 and continue baking for an additional 30-35 minutes.
- If the edges are browning too quickly, place a pie crust shield on top.
- Cool completely (at least three hours at room temp) on a wire rack.
It is best to use fresh blueberries for this dessert. There is too much liquid with frozen blueberries.
Learn from my mistakes – don’t cut into the pie before it has cooled completely. 🙂 The filling will continue to thicken as it cools. It doesn’t affect the taste, but it sure messes with appearance!