Blueberry Crumble Pie

Print Recipe

5 from 8 votes

A perfect blueberry crumble pie topped with a brown sugar streusel!

Prep Time2

Cook Time1

Total Time3

Course: Dessert

Cuisine: pie

Servings: slices

Calories: 496kcal

Author: Heather Perine

Ingredients

For the pie dough

1 1/2 cups (180 g) all purpose flour
1/2 teaspoon salt
8 tablespoons (113 g) unsalted butter cut into 1/4-inch pieces and chilled
4-6 tablespoons ice cold water

For the filling

6 cups (1020 g) fresh blueberries
1 Granny Smith apple peeled and grated on large holes of box grater
2 teaspoons lemon juice
2 teaspoons lemon zest
3/4 cup (148 g) granulated sugar
2 tablespoons corn starch
1/8 teaspoon salt
2 tablespoons (28 g) unsalted butter cut into 1/4-inch pieces

For the crumble topping

1 1/2 cups (180 g) all-purpose flour
6 tablespoons light brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
10 tablespoons (141g) unsalted butter melted, cooled slightly

US Customary - Metric

Instructions

For the pie dough

Process the salt, sugar, and flour in a food processor until combined, about 5 seconds. Scatter shortening over top and process until mixture resembles coarse cornmeal (about 10 seconds). Scatter butter over top and pulse mixture until it resembles coarse crumbs, about 10 pulses.
Transfer mixture to a bowl. Sprinkle 3 tablespoons ice water over mixture. Stir and press dough together using a rubber spatula, until dough sticks together. If does not come together, stir in remaining ice water, 1 tablespoon at a time.
Put the dough onto a sheet of plastic wrap and flatten into a 4-inch disk. Wrap tightly in plastic and refrigerate for 1 hour. Before rolling dough out, let it sit on counter to soften slightly, about 10 minutes. Dough can be refrigerated for up to 2 days or frozen for up to a month.

For the filling

Adjust oven rack to lowest position, place rimmed baking sheet on oven rack and heat oven to 400°F. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Remove from the heat and let cool slightly.
Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, cornstarch, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.

For the crumble topping

Mix crumble topping ingredients in a bowl minus the butter. Whisk to combine. Add the melted butter and combine with your fingertips until a crumbly mixture forms. Sprinkle over the blueberry filling.

To bake the pie

Place pie on heating baking sheet and bake 30 minutes at 400°F. Reduce oven temperature to 350°F and continue to bake until juice bubbles and crust is deep golden brown, 30 to 40 minutes longer. If pie crust is browning too much, cover with tinfoil or pie shield. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.

Notes

Make Ahead: You can make the blueberry filling up to 2 days ahead of time. Cover and refrigerate until ready to use. You can also make the pie crust up to 5 days ahead of time, keep wrapped in the fridge until ready to roll it out. Or freeze pie crust for up to 3 months (thaw overnight in the fridge). The pie can be made the day before, and stored at room temperature covered.
Storage: The pie can be made the day before, and stored at room temperature covered. Store leftovers, covered, in the fridge for up to 4 days.
Freezing: To freeze this pie and bake it later, you want to freeze it uncovered first until it's frozen. Then be sure to wrap it in 3 layers of plastic wrap, then in tin-foil. If you don't have a lot of pie plates to spare, then you might want to freeze the pie so you can pop it out of the pie plate after it's frozen. To do this, first you can grease your pie plate. Line the bottom with parchment paper, and spray with non-stick cooking spray. Then once it's frozen you can take it out of the pie plate. Be sure to wrap in plastic wrap and place inside a plastic sealable bag or wrap in tin-foil. You can also freeze a baked pie for up to 3 months. Just cool it completely and wrap the pie well.
Blueberries: I have made this pie with fresh and with frozen blueberries. If you have to use frozen, do not them before you use them. Just simply use them directly from the freezer. When using frozen you might find your filling in the bowl has a lot of juice collecting at the bottom. Scoop only the filling leaving behind the extra juice as this can make your pie extra soggy.
Cornstarch: You can also use all purpose flour in the filling.
Adapted from Cookin' for my Captain

Nutrition