Blueberry Crumb Pie
Blueberry Crumb Pie is a sweet blueberry pie topped with a crispy brown sugar oat crumb topping! Perfect with a big scoop of ice cream, or dollop of whipped cream!
Servings: 10
Equipment
- Large Mixing Bowl
Ingredients
For the Pie Crust:
- 1 1/4 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 cup butter (1 stick, cut into cubes)
- 1/4 cup ice water
For the Blueberry Filling
- 5 cups fresh blueberries
- 1 TBS lemon juice
- 3 TBS cornstarch
- 2 TBS flour
- 2/3 cup sugar
For the Crumb Topping:
- 1/2 cup brown sugar
- 6 TBS all purpose flour
- 1 tsp ground cinnamon
- 6 TBS butter (cubed)
- 2/3 cup old fashioned oats
Instructions
For the Pie Crust:
- Mix together the flour, salt, and sugar in a large bowl.
- Add in the cubed butter. Using a pastry cutter (or two forks) cut the butter into the mixture until it is well distributed, with a meal like consistency, and some pea sized pieces throughout.
- Add in the ice water, and mix together the dough with a rubber spatula. Once it starts to clump together, work the dough together with your hands.
- Flatten the dough into a 1 inch thick disk.
- Cover with plastic wrap and place in the fridge for 2 hours (or the freezer for about 30 minutes).
For the Blueberry Pie Filling:
- Carefully stir the blueberries with the lemon juice.
- In a separate bowl mix together the cornstarch, flour, and sugar.
- Mix the cornstarch mixture with the bluberries and stir together. Allow to set while you prepare the crumb topping.
For the Crumb Topping:
- Combine the brown sugar, flour, and cinnamon in a large bowl.
- Cut in your butter using a pastry cutter until coarse crumbs are formed.
- Stir in the oats.
For the Pie:
- Preheat the oven to 400 degrees.
- Transfer the pie dough to a slightly floured surface. Gently roll out the dough, rotating every few rolls, a quarter turn, to prevent it from sticking to the counter.
- Roll the crust until you have approximately a 12inch circle.
- Roll the dough into a tube onto itself to carefully transfer it to the pie dish.
- Tuck the crust evenly into the bottom edges of the pan making it smooth.
- Tuck the edges under themselves, into the pie pan.
- Flute the edges with your fingers, or crimp with a fork.
- Spoon blueberry filling into the pie, leaving any extra liquid in the bowl.
- Sprinkle the crumb topping evenly over the top of the filling.
- Place on a baking sheet and bake in preheated oven for 25 minutes.
- Lower the temperature to 375 degrees and bake for an additional 35-45 minutes. (I cover the edges with foil at this point to prevent them from over cooking). Cook until mixture is bubbling and then cook another 10 minutes.
- Remove from the oven and allow to cool for 3-4 hours at room temperature to solidify and thicken up before serving.