Blueberry Crumb Pie
Description
This Blueberry Crumble Pie has it all, it's a combination of a crumble and a pie all in one bite! When it comes to summer pies, this recipe happens to be our favorite. It's also so simple to make and you can even use store-bought pie crust too.
Video
Save This Recipe!
Ingredients
Crust
- 1 cup (125g) all-purpose flour
- ½ cup (66g) white whole-wheat flour
- ½ teaspoon (3g) kosher salt
- 11 tablespoons (150g) unsalted butter, chilled and cut into ¼-inch cubes
- 4-6 tablespoons ice water
Crumb Topping
- ¾ cup old-fashioned oats
- ⅓ cup sliced almonds
- ⅓ cup packed brown sugar, or coconut sugar
- ⅓ cup white whole-wheat flour, or regular whole-wheat flour or all-purpose flour
- 6 tablespoons unsalted butter, melted
- 1 teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon kosher salt
Filling
- 2 pounds fresh blueberries (about 6 ½ cups)
- 1 lemon, zested and juiced
- ¼ teaspoon kosher salt
- 1 Granny Smith apple, peeled, cored, and shredded (about 1 cup shredded; 158g)
- 2 tablespoons instant tapioca, ground*
Instructions
Crust
- Process 1 cup (125g) all-purpose flour, ½ cup (66g) whole-wheat flour and ½ teaspoon salt in a food processor. Scatter 11 tablespoons (150g) butter over flour; pulse until mixture resembles coarse cornmeal, 7–12 pulses.
- Drizzle 3 tablespoons of water over flour mixture. Pulse until mixture resembles wet sand and forms a dough when pinched, 5–10 pulses. (If the dough is too try, add additional water by teaspoon until a dough forms when pinched.)
- Transfer to a large piece of plastic wrap and gently form dough into a ball; wrap in plastic and flatten into a 5-inch disk. Refrigerate dough until very firm, at least 1 hour.
- Generously flour a work surface. Unwrap dough and lightly dust with flour. If needed, let dough stand at room temperature until it gives slightly when pressed; 5–10 minutes. Roll dough out into an ⅛-inch thick 13-inch round.
- Fold dough in quarters; place corner in center of a 9-inch pie plate. Gently unfold dough to cover plate, using one hand to pick up edges of dough and an index finger to press dough into corners and up sides. Trim dough overhang to ½-inch. (Use dough trimmings to patch any thin creased areas caused by folding).
- Tuck edges of dough under and crimp using thumbs and pointer fingers.
- Freeze dough-lined pie plate for 20 minutes. Prick bottom, sides and corners with a fork. Line dough with a piece of foil, pressing it flush against the corners, sides, and to cover the rim. Prick foil about a dozen places with a fork. Freeze shell for 30 minutes.
- Heat oven to 400ºF (204ºC) with rack set in lowest position. Bake shell 25 minutes, pressing down on foil with an oven mitt to flatten if it puffs. Remove foil and continue to bake shell just until it begins to color, about 10 minutes.
Crumb Topping
- While the pie dough is chilling or baking, combine ¾ cup oats, ⅓ cup sliced almonds, ⅓ cup packed brown sugar, ⅓ cup flour, 6 tablespoons melted butter, 1 teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon salt until a stiff dough comes together. Cover and chill until needed.
Filling
- Place 3½ cups blueberries and 2 tablespoons lemon juice in medium saucepan. Cook over medium heat, stirring and mashing occasionally with potato masher, until half of blueberries are broken down and mixture measures 1½–1 ¾ cups, about 10 minutes. Off heat, stir in 2 teaspoons lemon zest and ¼ teaspoon salt; let cool.
- In a large bowl, combine remaining 3 cups fresh blueberries, cooled cooked blueberry mixture, 1 shredded apple, and 2 tablespoons tapioca that's been ground into a powder. Stir until thoroughly combined.
- Transfer blueberry mixture to warm pie crust.
- Pinch crumble topping into ½-inch pieces and sprinkle evenly over filling.
- Set pie on a baking sheet and bake on lowest rack at 400ºF (204ºC) until crust is light golden brown, 15–18 minutes. Reduce oven temperature to 350ºF (177ºC), rotate sheet, and continue to bake pie until crust and topping is deep golden brown, about 25 minutes more.
- Let pie cool on wire rack until juices have thickened, about 2 hours. Serve with vanilla bean ice cream, optional.
Notes
* Use a spice grinder or coffee grinder to grind tapioca into a fine powder.
Make sure you use a regular 9-inch pie plate. A deep dish pie pan will be too deep and the crust will likely shrink and slide down into the pan a bit.
Storage:
Store any leftovers on the counter covered for up to 3 days. You can reheat gently in the microwave if desired.
This is the ideal dessert to make in advance since the filling needs to set up and thicken appropriately. Make it the morning of serving and you'll be good to go for dessert!
To freeze this pie, place the prepared pie (crust filled with blueberry mixture and topped with crumble) on a baking sheet and transfer to the freezer until frozen solid. Once frozen, wrap the pie tightly in a piece of plastic wrap followed by a piece of foil. Store in the freezer for up to 3 months.
To bake the frozen pie, remove the foil and plastic wrap, place on a baking sheet and bake on the bottom rack according to recipe instructions. I would increase the bake time at 400ºF (204ºC) to 30 minutes before decreasing the oven temperature to 350ºF (177ºC). Do not thaw the pie before baking.
The filling for this pie is adapted from a pie filling recipe from America's Test Kitchen.
Nutrition
Serving: 1slice (1/8 of the recipe)Calories: 477kcalCarbohydrates: 53gProtein: 8gFat: 27gSaturated Fat: 13gCholesterol: 56mgSodium: 346mgFiber: 7gSugar: 19g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!