Blueberry Crumble Pie

This recipe I found on Bon Appetit is a keeper! My awesome friend Laura gave me a big bag of freshly picked blueberries from her garden. I decided to surprise my kids and make them this pie for dessert recently and it was a HUGE hit with the whole family. The crust was flaky and delicious, the blueberries were sweet with a nice touch of tartness from the lemon, and the crumble topping made it extra special. I served our pie a la mode but it’s also delicious with a big glass of ice-cold milk. Thanks for the delicious blueberries, Laura!!

How to Make a Blueberry Crumble Pie

Make the pie crust by pulsing the 1¼ cups of flour, chopped butter, and salt together in a food processor until it resembles a coarse meal with some pea-sized pieces remaining. Drizzle in 3 tablespoons of ice-cold water over the mixture; pulse the food processor until clumps form.

Pour dough onto a lightly floured surface. Divide the dough into 4 equal pieces. Working with one piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute the butter. Gather all four dough pieces into a ball. Flatten into a disk, wrap in plastic wrap, and chill the dough in the refrigerator until firm, at least an hour.

Roll out the dough on a lightly floured surface to a 13″ round. Carefully transfer to the deep pie dish, gently pressing the dough onto the bottom and up the sides of the pie dish. Fold overhang under and crimp edges. Pierce bottom of crust with a fork several times. Place back into the refrigerator to chill for at least 30 minutes.

Preheat the oven to 375 degrees and place the rack in the middle of the oven. Line a baking sheet with tin foil.

Line the crust with parchment paper or tin foil then fill it with pie weights. Place into the oven and bake until crust is set, about 20 minutes. Carefully remove the parchment and pie weights. Bake until crust is pale golden, about 12 minutes longer. Transfer crust to a wire rack; let cool.

Make the blueberry filling by combining the sugar, cornstarch, lemon zest together in a large bowl; mix well. Add the fresh or frozen blueberries and lemon juice; toss to combine. Let the filling stand, tossing occasionally, until the blueberries release their juices, about 30 minutes.

Make the crumb topping by combining the ¾ cup of flour, brown sugar, cinnamon, sea salt, and cooled melted butter together with fingertips to blend.

Spoon the blueberry filling into the cooled crust, then sprinkle the crumb topping evenly over the top.

Place the pie on the baking sheet and bake for 1 hour and 15 minutes, or until the filling is bubbling and the topping is golden.  Side Note: Cover with foil after 30 minutes if browning too fast.