Blueberry Crumble Pie

It’s official – I’m pregnant.   Well technically I’ve been pregnant for 6 months, but now, I’m really, really, really pregnant.  My belly is just getting so big!  It’s crazy.  And because of this I had to get my first pair of pregnancy jeans!  Eek!  I haven’t even purchased any other real maternity items.  I’ve still been wearing my normal everyday clothes and summer dresses, but it’s starting to get to the point when my tummy is just too big.  It’s making my dresses too short, and it really just doesn’t look right.  So it’s time for me to start moving my way into maternity land.  We’ll see how it goes!

At least I know if it doesn’t go well I can always soothe myself with a large piece of this Blueberry Crumble Pie. 

One of my favorite fruits to bake with are blueberries.  When fresh, they taste perfectly sweet and slightly tangy.  So after picking up a huge basket of them from Costco, I thought the best way to use them was to make a delicious, fresh pie.  I used my favorite pie crust for the base and then topped the sweetened blueberries with a crumble topping.  Easy, quick, and perfect for a summer day.

Enjoy!

Blueberry Crumble Pie

For Printable Recipe, Click here!

Makes: 1 9-inch, Deep Dish Pie

Pie Crust

1/2 cups All Purpose Flour, and more for dusting the surface

9 tablespoons (1 stick + 1 tbsp.) Unsalted Butter

1/2 teaspoon Salt

1 tablespoon Sugar

5 tablespoons Water (Very Cold), Plus more if needed

Blueberry Filling

5 cups Fresh Blueberries (You can use frozen blueberries that have been thawed)

½ cup Sugar

1/3 cup All Purpose Flour

Juice from 1 medium Lemon, about 3 tablespoons

1 teaspoon Pure Vanilla Extract

Pinch of Salt

Crumble Topping

½ cup Brown Sugar

2/3 cup Rolled Oats, not Quick Cooking Oats

1/3 cup All Purpose Flour

Pinch Cinnamon

Pinch Salt

6 tablespoons Unsalted Butter, Cold, Cut into ¼-inch pieces

To make the crust, start by cutting the butter into ¼ inch squares.  Put all the butter in a small bowl and place in the freezer until needed.

In the bowl of a stand mixer, combine the flour, salt, and sugar; mix just to combine.  Add in the butter and beat until the butter pieces are the size of small peas and the mixture resembles coarse meal.  Some butter pieces may not break down.  If this happens, use your hands to squeeze the mixture together to break up the larger pieces.

With the mixer running on low speed, slowly add in the very cold water, 1 tablespoon at a time.  Stop adding water when the mixture comes together and is in wet clumps.  Be sure to not add too much water – you don’t want to dough to be extremely wet.  You might not use all 5 tablespoons, or you might need to use more.  Just be careful not to add too much water, you just want the dough to hold together.

Pour out all the dough onto a lightly floured surface.  Form the dough into a disc.  Flour all sides of the dough, and wrap the disc in plastic wrap.  Chill for at least 1 hour.

While the dough is chilling, make the blueberry filling.  Place the blueberries in a large bowl.  Add the sugar, flour, lemon juice, vanilla, and salt.  Carefully toss to combine until all the blueberries are coated.  Place the filling in the refrigerator until ready to use.

Preheat the oven to 350 degrees F.

When the dough is done chilling, remove from the refrigerator, and place the disc onto a floured surface.  Dust the top of the dough with flour and, using a rolling pin, roll out the dough into a 12-inch circle, about 1/8 inch thick.  While you are rolling out the dough, be sure to check the bottom of the dough to make sure it is not sticking.  If it starts to stick, add more flour to the surface. 

Carefully roll the dough up onto the rolling pin and transfer it to a 9-inch deep-dish pie pan.  Trim the excess dough hanging off the sides of the pan.  Using your fore-finger and thumb, crimp the sides of the dough.  Remove the blueberry filling from the refrigerator and pour into the pie crust.  Place the pie in the freezer while you make the crumble topping.

In the bowl of a stand mixer, stir together to the brown sugar, oats, flour, cinnamon, and salt.  Add the butter and beat on medium-low until the butter has been broken up into small pea-size pieces.  If the mixer didn’t break them down enough, use your hands to “squeeze” the mixture and break apart the butter.  Remove the pie from the freezer and scatter the crumb topping over the complete top-surface of the pie.  You ultimately don’t want any blueberry showing. 

Carefully place a piece of foil over the pie.  Bake the pie until the edges start to golden brown, about 25 minutes.  Remove the foil from the pie and continue baking until the top of the pie is browned and the blueberries start to bubble, about 20 more minutes.

Allow the pie to cool completely before slicing and serving.  Top with vanilla ice cream and enjoy!

Filling and Crumble recipe adapted from All Recipes.