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.
Blueberry Crumble Pie
Ingredients
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)
Instructions
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.
Notes
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!
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