Blueberry Crumble Pie

062414-12 After a recent trip to the farmer’s market, I came home to find myself with a surplus of blueberries. Although my house was already full of fruit, I couldn’t resist picking up a fresh carton of them to have around for snacking. The only thing to do with that many fresh blueberries was to bake up a blueberry crumble pie. So, I put on my favorite French playlist (can be found here), and started whipping up this recipe by Williams-Sonoma, and I couldn’t be happier with the end result.


For Pie Crust:

1 1/4 c unbleached all-purpose flour

1 tbsp sugar

1/4 tsp salt

8 tbsp (1 stick) cold unsalted butter, cut into 1/4-inch cubes

3 tbsp very cold water

For Blueberry Filling:

3/4 c plus 5 tbsp all-purpose flour

2/3 c packed brown sugar

1/3 c plus 1 tbsp granulated sugar

2 tsp cinnamon

1/8 tsp salt

8 tbsp (1 stick) unsalted butter, cut into 3/4-inch thick pieces

5 c blueberries


Prep pie crust (recipe I used found here).

Place rack in lower third of oven and preheat to 400 degrees F.

Place rolled out dough into a 9-in pie pan. Refrigerate until firm. Line chilled pie crust with heavy aluminum foil, and fill with rice, beans, or pie weights.

Bake for 15 minutes, until crust has dried out. Reduce heat to 350 degrees. Remove foil and weights. Bake until the curst is light brown and center looks dry (about five minutes). Transfer crust to wire rack. Increase oven heat to 375 degrees.

Meanwhile, mix 3/4 c flour, 1/3 c brown sugar, 1/3 c granulated sugar, 1/ tsp of the cinnamon, and the salt. Cut butter pieces into mixture until large pea sized balls have formed. Set aside.

In another bowl, combine the blueberries, remaining brown sugar, remaining teaspoon of cinnamon, and 4 tbsp of flour. Stir gently until the blueberries are evenly coated. Sprinkle remaining sugar and flour into bottom of baked pie crust, and pour evenly the filling into the crust.

Sprinkle the topping over the filling, and bake the pie until topping is golden brown and the blueberry filling starts to bubble, about 50-60 minutes. Transfer to rack, and cool completely.




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