In celebration of Pi Day we’re sharing our favorite recipe for Blueberry Crumb Pie. If you didn’t purchase the kit last week, you can still make yourself a delicious pie. This recipe is excellent made with frozen blueberries but we also suggest you keep it around for blueberry season. This recipe is so simple and tasty you’ll definitely want to make it again.
BLUEBERRY CRUMB PIE
- 1 pie dough
- 1 1/2 lb blueberries
- 2/3 cup sugar
- 2 1/2 tbsp cornstartch
- 2 tbsp lemon juice
- 2 tbsp unsalted butter, thinly sliced
- 3/4 cup flour
- 3 tbsp sugar
- 3 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 5 tbsp unsalted butter, melted but slightly cooled
Preheat the oven to 450F.
Transfer the blueberries to a large bowl. Add the sugar, cornstarch along with the lemon juice. Toss well and let stand for 15 minutes.
Roll out pie dough into an 1/8” thick round on a floured surface. Fit it into an 8” or 9” pie dish, leaving an overhang around the perimeter. Fold the edge of the pie dough under itself and crimp.
Pour the fruit and its juices into the pie shell and scatter the butter slices on top.
For the crumb topping whisk together flour, sugar, brown sugar, cinnamon, and salt. Pour melted butter over the mixed ingredients and mix in with fingertips to blend.
Scatter the crumb topping evenly over the top of the fruit in the pie dish.
Transfer the pie to the oven on a parchment lined baking sheet to catch any drips. Bake for 10 minutes at 450F then reduce the oven temperature to 350F and bake for about 45 minutes longer, until the filling is bubbling and the crumb topping is deeply golden on top.
Transfer the pie to a rack to cool completely. Serve with sweetened whipped cream, if desired.