Blueberry Crumble Pie
PUBLISHED ON: 07.14.2011
Blueberry season has come and gone here in North Florida. The season lasts a little over a month. What does a food fanatic do? Pick as many berries as possible! Our load this year was 22-lbs of organic blueberries.
What do you do with 22-lbs of fresh blueberries? You get an urge to bake. In my case, I encourage my husband to get the urge. We know his wife can’t bake to save her life.
He tackled a blueberry crumble pie for our Sunday Supper.
This may simply be the best blueberry pie that you will ever eat. Trust me.
Blueberry Crumble Pie
Recipe from Bon Appetit
Recipe from Bon Appetit
For the crust
1-1/4 cups unbleached all-purpose flour plus more for surface
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2″ cubes
1/2 teaspoon kosher salt
Filling and Topping
2/3 cup plus 3 tablespoons sugar
2-1/2 tablespoons cornstarch
1 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
5 cups fresh blueberries
3/4 cup unbleached all-purpose flour
3 tablespoons (packed) light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoons unsalted butter, melted, cooled slightly.
Special Equipment: Use a 9″-9 1/2″-diameter glass or metal pie dish. You will need pie weights or dried beans to bake the crust.
Pulse 1-1/4 cups flour, butter, and salt in a food processor until mixture resembles coarse meal with some pea sized pieces remaining. Drizzle 3 tablespoons ice water over mixture. Pulse until moist clumps form, adding more water be teaspoonfuls if mixture is dry. Transfer dough to a lightly floured work surface. Divide into 4-equal pieces. Working with 1 piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute butter. Gather all 4 dough pieces into a ball. Flatten into a disk, wrap in plastic, and chill until firm, at least 1 hour. Do ahead: Dough can be made up to 2 days ahead. Keep chilled.
Roll out dough on a lightly floured surface to a 13″ round. Transfer to pie dish, gently pressing dough onto bottom and up sides of dish. Fold overhang under and crimp edges decoratively. Pierce bottom of crust in several places with fork, then chill until firm, about 30 minutes.
Line a large baking sheet with foil and lace on a rack in middle of oven; preheat to 375 degrees F. Line crust with parchment paper or foil and fill with pie weights. Bake until crust is set, about 20 minutes. Carefully remove parchment and pie weights. Bake until crust is pale golden, about 12 minutes longer. Transfer crust to a wire rack; let cool.
Filling and Topping
Whisk 2/3 cup sugar, cornstarch, lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release their juices, 20-30 minutes.
Whisk flour, remaining 3 tablespoons sugar, light brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with fingertips to blend.
Preheat oven to 375 degrees F. Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast.
Let pie cool on a wire rack. Do ahead: Can be made 8 hours ahead. Let stand at room temperature.
Sue/the view from great island
This looks gorgeous. We're just about to go blueberry picking ourselves. It's so fun to see all the fresh fruity recipes popping up on all the blogs— I've got to tackle a huge bowl of peaches next!
Maris (In Good Taste)
I am going to cry when blueberry season is over here! This looks so gorgeous.
I am so envious! When I lived in KC there was a farm close by and we went every summer. There's no blueberry farms close to me! Fresh blueberries are amazing! The first time I ever went I remember being amazed at how large they were!Your husband did an awesome job on the pie!
love. love. love. blueberries!! This pie looks amazing!! thank you! blessings ~ tanna
Damn.. i'm on diet :)This pie is fabulous!
22lbs!!! Are your fingers still purple? The pie looks great! I just made some blueberry jam yesterday:@)
It looks FABULOUS. . . and so good for the brain, right? I plan to make one and eat several pieces. I hope it's not too late!
[email protected] Made Food!
This looks stunning, pure blueberry in flavor!
It's copied. I'm pretty sure there are still 5 cups of BB's left on the bushes!Wow, looks so good.
Wow! This is fabulous! Wish we have blueberries here! 🙂
Wowsers! Wanna trade? My husband is really good at doing dishes and cleaning floors 🙂
Dear Velva, I LOVE blueberry pie!!! Your blueberry pie looks wonderful. Just wonderful!!! Thank you for visiting…Your friend, Catherine xo
Your pie looks amazing! I love a crumb topping.
I'm so sad blueberry season is over for you!
You have a baker in the family! I'm jealous.
Oh wow! I've never been to blueberry picking. The crumble/pie looks gorgeous. Yum. I just need the ice-cream 🙂
A great delicacy! Still looking for a place here nearby in Germany where we can pick blueberries..Thank you!
Wicked beautiful pie!
What a beautiful pie! I love blueberries 🙂
Oh boy – that looks fantastic!! Blueberry pie has been my very favorite fruit pie since I was a little girl. 🙂
Taste of Beirut
I think these are the most beautiful blueberries I have ever seen! That pie (and the crust) looks divine! Would love to make one, just like it, or eat it, whatever came first.
That sounds like fun, going blueberry picking. Thanks for the great idea!
Chef Dennis Littley
with 22 pounds of blueberries your going to be one busy baker! That crumble looks outstanding, I would love to have sampled that hot out of the oven! Can't wait to see what other blueberry treats you whip up for us!
22 lbs? Holy cow batman! This pie looks de-lish!
Cathy at Wives with Knives
I love a crumble topping on a fruit pie. I'm wishing I had a big slice with a scoop of vanilla ice cream. How lucky you are to have a baker in the family.
Oh my gosh, that pie with the fresh blueberries….yum! Your hubby is a keeper:)
Wow – I may even be able to bake that (although my husband also gets pie-baking urges). This does win me over. Last year, MN had a bumper crop of blueberries – this year – not so much. But I stock up when they appear – and freeze for smoothies all winter long. Thanks for reminding me to do at least one pie.
Blueberry pie is my all time fave pie, and then cherry. I LOVE blueberries….and have to figure out SOME way to make them into a scrumptious cocktail…hmmmmm…..thanks for the delightfully purple post! xo
Betsy Banks Adams
Yum–that one looks delicious, Velva… I like the crumble kind better than a regular pie crust…. It's almost like a cobbler…. YUM… Thanks for the recipe.Hope you find LOTS to do with all of those Blueberries.Hugs,Betsy
Betty @ scrambled henfruit
Twenty two pounds? Wow! That pie looks so good- I love the crumb crust. 🙂
The Harried Cook
22 pounds! Wow thats a LOT of blueberries 🙂 You certainly put it to good use… Fabulous looking crumble pie! 🙂
T.W. Barritt at Culinary Types
If I can motivate myself to drive an hour today, there is a pick-your-own blueberry farm that I've just discovered. Although, it looked like berries were running $5 a quart, so I'm a bit jealous of your haul of 22 pounds. The pie looks fantastic, and I'm really wanting to make a blueberry pie this summer.
Big YUMS up! 22 pounds of blueberries. Now that's devotion 🙂
Beautiful pie! He should be very proud. My husband's wife can't bake worth a darn either.
SavoringTime in the Kitchen
That's a lot of blueberries! Fresh picked, they must be heavenly. I see lots of blueberry treats in your future and this one sounds wonderful. Kudos to your hubby for doing the baking too.
22 lbs! Wow! Very impressive. Almost as impressive as that gorgeous pie you've got there. Wish I could get my husband to bake ME a pie!
This is timely. I have to make a blueberry dish today for our \”on our grills 4 ingredient challenge\”.
OMG. 22 pounds??? I'd be blue.Yummy pie, Velva! Fun to have blueberry crumble in pie form.
Fresh Local and Best
I wish I could hop over to your house Velva! This blueberry pie screams summer, and looks superb!
What a gorgeous blueberry pie…love the crumb topping. I can help you use up some of those blueberries, I have made a few blueberry desserts featured on my blog…but your yummy pie tops them all!!!
My word that pie and those pictures are going to make me faint for two reasons. One- it looks absolutely divine and two I don't have blueberries at the house so I am so upset! This pie looks so darn fresh and beautiful and delicious! Great job!
Oh does that ever look tasty. One of my favorite pies but never made one with a crumb topping. Delicious!
Liz That Skinny Chick Can Bake
Oh, this looks fabulous!!! My hubby would be in heaven if he came home to this gem! And no top crust to fiddle with? Perfect!
Sam Hoffer / My Carolina Kitchen
Twenty two pounds – as in 22? Wow, that's a lot of blueberries. You sure put some of them to good use in that pretty crumble Velva.Sam
LORD HAVE MERCY look at those succulent blueberries, this pie looks AH-mazingggg. what a wonderful summer treat!
The pie looks great with the crumble topping. We are both lucky, my husband makes the best apple pie when we start harvesting our apples.
Great use for those blueberries! I look forward to seeing what you make with the rest. 22lbs. is a lot of berries! What fun!
SKIP TO MALOU
22 lbs of blueberries wow,my lips will be purple eating them haha.I love blueberry pies and yours looks like summer in your mouth.. haha! luv it!xo,malou
Surfing through the blogs, I ended up here.What good are your recipes and photos.Offer some interesting points, congratulations.I addition to your supporters so you do not lose sight of.If you like, go and see, you're welcome.Excuse my English
What a cobbler!! I love blueberries, I am sure this cobble tastes delicious. It looks very tempting!Have a great day 🙂
This pie is a beauty. You are reminding me to get some blueberries. I only have frozen. It would be a sin to pass up, the real thing.