I was served this Blueberry Crumble Pie as a dinner guest after a fabulous meal. Lucky me! And.. I couldn't stop thinking about it -it was soooo good. Since blueberries are coming into season soon here in Ontario this will make an awesome August dessert.
There are 2 versions of this dessert - this one is a pie with a crust and here is a more casual Blueberry Crumble with no crust - just the oat topping. Pick which you prefer!
Thank goodness blueberries are pretty easy to get year-round because you are going to want to make this over and over again. I had to stop myself from picking up more blueberries this week to make it again!
It is simple to make... the recipe suggests you make the crust right in the pie plate and press it into the form. I thought it would be easier to mix the ingredients in the food processor and then press them into the plate. Either way- no rolling of dough! And for anyone who struggles with traditional pie crust - you now have a fantastic pie recipe that side-steps that pesky issue!
The filling holds up nicely and doesn't ooze blueberry juice all over. It is also not overly sweet which I like.
The original recipe is in the Summer 2016 Food and Drink magazine and gives credit to Judy Singer. Thank you Judy!
Blueberry Crumble Pie
Ingredients
Crust
- 2 cups flour
- ½ teaspoon coarse sea salt
- 2 Tbsps sugar
- ¾ cup canola oil
- 1 tablespoon vanilla
- 2 Tbsps milk
Filling
- 4 ½-5 cups fresh blueberries (you need a deep dish pie plate to hold 5 cups)
- juice of half a lemon
- ¼ cup sugar
- 1 tablespoon flour
- 1 tablespoon cornstarch
Crumble
- ½ cup flour
- 2 Tbsps white sugar
- 3 Tbsps brown sugar
- ½ teaspoon coarse sea salt
- 2 tablespoon cold butter
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees.
- Mix dry crust ingredients well and then stir in the wet ingredients. You can do this right in your pie plate, mixing till your dough holds in a ball or you can do it in a food processor.
- Reserve ¼ cup of dough for the crumble topping and press the remaining dough evenly over the bottom and up the sides of the pie plate.
- Prick the bottom of the crust with a fork in several places and bake in the oven for 12 minutes. Remove crust after the 12 minutes.
- While crust is baking as in above, mix the filling ingredients really well and pour into the crust when you have removed it from the oven.
- Increase oven temperature to 425 degrees.
- For the crumble mix the flour, sugars and salt in the food processor. Add butter and pulse slowly until the mixture is crumbly. Add vanilla and the reserved ¼ cup of crust mix. Pulse gently till blended. Do not over mix in the food processor. Mixture should be coarse.
- Mound the crumble mix on top of the berries. Bake for 15 minutes then lower the oven temperature to 375 degrees. Bake another 25-30 minutes until the pie is golden. Let cool for several hours before eating.
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