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Blueberry Crumble Pie

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A cozy and easy-to-make blueberry crumble pie featuring juicy, tart berries with a rustic, buttery crumb topping. Perfect for family gatherings or a simple weekend indulgence.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 3–4 tablespoons ice water
  • 4 cups fresh or frozen blueberries (thawed if frozen)
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon (optional)
  • Pinch of salt
  • 3/4 cup all-purpose flour (for crumb topping)
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed

Instructions

  1. In a large bowl, whisk together 1 1/4 cups flour and 1/4 teaspoon salt. Add chilled, cubed butter. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
  2. Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
  3. While the dough chills, combine blueberries, sugar, cornstarch, lemon zest, lemon juice, cinnamon, and a pinch of salt in a large bowl. Toss gently to coat evenly and let sit.
  4. In a medium bowl, mix 3/4 cup flour, brown sugar, cinnamon, and salt. Add cold cubed butter and blend with fingertips or pastry cutter until mixture looks like coarse crumbs with some larger clumps.
  5. On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer to pie dish, pressing gently into bottom and sides. Trim excess dough leaving about 1/2-inch overhang.
  6. Pour blueberry filling into crust, spreading evenly. Sprinkle crumb topping generously over berries.
  7. Preheat oven to 375°F (190°C). Place pie on baking sheet and bake for 45-50 minutes until topping is golden brown and filling is bubbling. Tent with foil if topping browns too quickly.
  8. Let pie cool on a rack for at least 2 hours before slicing. Serve warm or at room temperature, optionally with vanilla ice cream.

Notes

Keep butter cold for flaky crust and crumb topping. Chill dough before baking to prevent shrinking. Use cornstarch to thicken filling and avoid soggy crust. Let pie cool for at least 2 hours to set filling. Tent with foil if topping browns too fast. Variations include gluten-free flour, dairy-free butter substitutes, and adding nuts or spices.

Nutrition

Keywords: blueberry pie, crumble pie, blueberry dessert, easy pie recipe, summer dessert, rustic pie, homemade pie

Find it online: https://yumnode.com/blueberry-crumble-pie-recipe-easy-homemade-rustic-crumb-topping-delight/