Last summer, I was on a mission to make sure that we had blueberries, among other fruits, saved up to last us throughout the year! No buying frozen nasty fruit from the grocery store for this girl! It's expensive and not as yummy. Well - I kinda went overboard - as I usually do - and lined our freezer FULL with blueberries, strawberries, and peaches! Now I'm trying to come up with every possible way to use up those strawberries, blueberries, and peaches before the new season begins without gaining 500 pounds. Last night, in attempt to make a dent in all the frozen fruit - I made a blueberry crumble pie that was pretty tasty, but I'm pretty sure it didn't help with the "not gaining 500 pounds" goal!
Blueberry Crumble Pie
- 1 recipe Basic Pie Dough - (the one I used is below)
- 3/4 cup plus 5 Tbs. all-purpose flour
- 2/3 cup firmly packed light brown sugar
- 1/3 cup plus 1 Tbs. granulated sugar
- 2 tsp. ground cinnamon
- 1/8 tsp. salt
- 8 Tbs. (1 stick) cold unsalted butter, cut into 3/4-inch pieces
- 4 1/2 cups blueberries - frozen or fresh
Position a rack in the lower third of an oven and preheat to 400°F.
Roll out pie dough and transfer to a 9-inch pie dish. Line the chilled piecrust with a piece of heavy-duty aluminum foil. Fill with dried beans, uncooked rice or pie weights. Bake until the crust dries out, about 12 minutes. Carefully remove the weights and foil. (You can leave it in longer - but I like mine light brown)
Decrease the heat to 375°F.
For the Crumble Topping: In a large bowl, stir together the 3/4 cup flour, 1/3 cup of the brown sugar, the 1/3 cup granulated sugar, 1 tsp. of the cinnamon and the salt. Scatter the butter pieces on top and toss with a fork or your fingers to coat with the flour mixture. Using your fingertips or a pastry blender, work the ingredients together until the mixture forms large, coarse crumbs the size of large peas. Set the topping aside.
For the Blueberry Filling: In a large bowl, combine the blueberries, the remaining 1/3 cup brown sugar, the remaining 1 tsp. cinnamon and 4 Tbs. of the flour. Stir gently to coat the blueberries evenly.
Sprinkle the remaining 1 Tbs. flour and the 1 Tbs. granulated sugar over the bottom of the pre-baked crust. Pour the filling into the crust, spreading it evenly.
Sprinkle the topping evenly over the blueberry filling. Bake the pie until the topping is golden brown and the blueberry filling just begins to bubble, 40-50 minutes. Transfer to a wire rack and let cool completely. Serve at room temperature. Makes one 9-inch pie. Because I used frozen blueberries, I let it bake the full 50 minutes.
Enjoy with a big scoop of vanilla icecream!
Basic Pie Dough Recipe - I used the pie dough from the above recipe, but any pie dough will work!
- 1 1/4 cups unbleached all-purpose flour
- 1 Tbs. sugar
- 1/4 tsp. salt
- 8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
- 3 to 4Tbs. very cold water
In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together. You can also use a stand mixer to make the dough, but it's pretty quick and easy by hand and less to clean up afterward!!
Transfer the dough to a work surface, pat the dough into a ball and flatten into a disk. Wrap it up or place back in the bowl and let it chill for an hour or so in the fridge. You don't have to let it chill, but it's easier to work with, if you do. Lightly flour the work surface, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie.