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Blueberry Crumble Pie
Blueberry Crumble Pie Photo: Liz Andrew/Styling: Erin McDowell

What do you do when summer hands you copious amounts of fresh, juicy blueberries? You make this blueberry crumble pie, of course. Instead of a traditional crust, we use a streusel-like topping to change things up. Slices are best served with a side of ice cream, naturally.

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One 9-inch pie

Crumble Topping

¾ cup all-purpose flour

1 cup oats

¼ cup sugar

¼ cup brown sugar

¼ teaspoon salt

1 stick unsalted butter, at room temperature

Pie

1 prepared piecrust (store-bought or homemade)

6 cups blueberries

½ cup sugar

¼ cup cornstarch

Zest and juice of 1 lemon

Pinch of salt

1. Preheat the oven to 425°F. Have a baking sheet and a 9-inch pie plate ready.

2. Make the Crumble Topping: In a medium bowl, stir the flour with the oats, sugar, brown sugar and salt to combine. Add the butter and mix with your hands until it’s incorporated and the mixture is crumbly like streusel. Set aside.

3. Make the Pie: Line the pie plate with the prepared piecrust. Crimp the edges with your fingers or a fork, as desired. Keep chilled in the refrigerator until ready to bake.

4. Put about 2 cups of the blueberries in a large bowl. Using a potato masher or the back of a large spoon, smash the berries to release their juices. Add the remaining blueberries (leave them intact) and toss to combine.

5. In a small bowl, whisk the sugar with the cornstarch to combine. Add the lemon zest, lemon juice and salt to the blueberries, and stir to combine. Then add the sugar mixture and toss to coat.

6. Pour the blueberries into the piecrust and then place the pie plate on the baking sheet. Sprinkle the crumble topping evenly over the blueberries. Bake the pie until the filling is bubbly and the crust is starting to brown, 35 to 40 minutes. Serve warm or at room temperature.

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