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
Serves 8
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.

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