I did it with a store bought dough as I didn't have the time. You may want to reduce the lemon juice just a bit depending on how sweet-tart you want it to be.ĭelicious easy filling and topping. Really good! Especially appreciated the easy all butter pie crust recipe, though you can skip the four balls step. Make sure you bake it on a foil lined sheet pan as it will run over! Very good! Used a store bought crust (Marie Callender frozen) and was pretty quick. It was absolutely delicious! This recipe goes into my FAVS FILE! Just fabulous ⭐️⭐️⭐️⭐️⭐️ I added 2 packages of instant oatmeal to the crumble so it had more crunch. This is one of the best pies I’ve ever made! Perfection. My dad, mom, husband, kids, sister - everyone RAVED about this pie. I followed the recipe exactly, perhaps doing a heaping amount of the lemon zest but otherwise exact and it was amazing. I made this pie for Thanksgiving 2020 and it was fantastic. Zest & juice of a whole lemon and a little grated nutmeg in the fruit mix. Outstanding!!! I used 5 cups frozen mixed berries + 3 1/2 tablespoons cornstarch. The flavor was good but it tasted more like a lemon tart than a blueberry crumble pie. Store loosely covered at room temperature. Pie can be baked 1 day ahead let cool completely. Streusel can be made up to 2 days ahead cover with plastic wrap and chill. Transfer pie to a wire rack and let cool.ĭo Ahead: Dough can be made 2 days ahead keep chilled. Bake pie, covering with foil after 30 minutes if browning too fast, until filling is bubbling and streusel is golden, 70–80 minutes. Spoon filling into crust sprinkle streusel over. unsalted butter, melted, cooled slightly mix with your fingers to incorporate. Whisk ¾ cup (94 g) all-purpose flour, 3 Tbsp. Let filling stand, tossing occasionally, until berries release some of their juices, 20–30 minutes. fresh lemon juice toss gently to coat and evenly distribute. Add 5 cups fresh blueberries (about 26 oz.) and 2 Tbsp. finely grated lemon zest in a large bowl. Whisk ⅔ cup (133 g) granulated sugar, 2½ Tbsp. Transfer pie dish to a wire rack and let crust cool reserve prepared baking sheet. Continue to bake crust until pale golden, 10–15 minutes longer. Carefully lift out parchment paper and pie weights. Place pie dish on preheated baking sheet and bake crust until set, 20–25 minutes. Line crust with parchment paper or foil and fill to edges with pie weights or dried beans. Line a large rimmed baking sheet with foil and place on a rack in middle of oven preheat to 375°.
Chill crust until firm, about 30 minutes. Prick bottom of crust in several places with a fork. Fold overhang under and press firmly to seal crimp edges if desired. Lift edges and allow dough to slump down into pan, then press dough firmly into bottom and sides. Roll out dough on a lightly floured surface to a 13" round. Wrap in plastic and chill until firm, at least 1 hour.
Gather dough into a single ball and flatten into a disk. Using the heel of your hand, smear each piece of dough twice in a forward motion to distribute butter. Transfer dough to a lightly floured surface and divide into 4 equal pieces. Pulse, adding more water by the teaspoonful if needed, until moist clumps form. Morton kosher salt in a food processor until mixture resembles coarse meal with some pea-size pieces of butter visible. Pulse 1¼ cups (156 g) all-purpose flour, ½ cup (1 stick) chilled unsalted butter, cut into ½" pieces, and ½ tsp. In a sea of pumpkin and pecan pies, this fruity number will stand out on your Thanksgiving table-just don’t forget the vanilla ice cream. But if you want to channel that sunshine feeling in the dead of winter, swap in frozen berries (no need to thaw them first). This dessert was designed with fresh blueberries in mind, making it ideal for summer. The long bake time (70–80 minutes) gives the filling sufficient time to thicken if the crust starts to tiptoe past golden brown, tent the top of the pie with aluminum foil. Spoon the filling into the parbaked pie crust, top with streusel, and slide it back into the oven. No need to precook the blueberry filling: Simply let the berries macerate in lemon, sugar, and cornstarch (or a cornstarch substitute) for 20 minutes so they release some of their juices.
#CRUMBLE CRUST RECIPE FREE#
The simple pie dough in this recipe calls for just four ingredients and comes together quickly in the food processor-but if you already have a favorite pie crust recipe, feel free to use it here. With an all-butter crust (we won’t tell if you choose to use a press-in crust instead), jammy blueberry-lemon filling, and lightly spiced streusel, this fruit pie will be a hit at any warm-weather gathering. We have just the thing for you: blueberry crumble pie, an easier option for summer. So you want to bake a blueberry pie but don’t want to fuss with a lattice crust.
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