BLUEBERRY PIE CRUMBLE RECIPES

Name: Blueberry Crumb Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 1 unbaked 9 inch deep dish pie shell; 4 cups fresh blueberries; 1/2 cup sugar; 3 tablespoons flour; 1 teaspoon cinnamon; 1 tablespoon orange juice or 1 tablespoon lemon juice; 1/2 cup flour; 1/2 cup brown sugar; 2 tablespoons butter

BLUEBERRY CRUMB PIE RECIPE - FOOD.COM

Blueberry Crumb Pie Recipe - Food.com image

After looking around for this recipe and not finding it, I kind of adapted one on my own. It comes out pretty and delicious and a dollop of Cool Whip on top is lovely.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 unbaked 9 inch deep dish pie shell
4 cups fresh blueberries
1/2 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1 tablespoon orange juice or 1 tablespoon lemon juice
1/2 cup flour
1/2 cup brown sugar
2 tablespoons butter

Steps:

Preheat oven to 375*.
Place pie crust into pie pan and crimp edges as desired.
In a mixing bowl, combine all filling ingredients gently.
Pour evenly into pie plate.
Combine flour and sugar for topping and cut in butter until mixture resembles course crumbs (I use my fingers for this).
Sprinkle evenly over filling.
Bake for 40-50 minutes until filling starts to bubble and crust is lightly browned.
Cover edges with foil if crust is browning too quickly.

Nutrition Facts : Calories 306.8, FatContent 8.7, SaturatedFatContent 3.6, CholesterolContent 7.6, SodiumContent 120.2, CarbohydrateContent 56.2, FiberContent 2.9, SugarContent 34.2, ProteinContent 3

BLUEBERRY CRUMBLE PIE RECIPE - MARTHA STEWART

Blueberry Crumble Pie Recipe - Martha Stewart image

Note: These recipes have been adapted from "Lobster Rolls and Blueberry Pie" by Rebecca Charles of Pearl Oyster Bar and Deborah DiClementi. Text copyright 2003 by Rebecca Charles. Reprinted by permission of Regan Books.

Provided by Martha Stewart

Categories Pie & Tarts Recipes

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1 cup cold (2 sticks) unsalted butter, cut into small pieces
1/4 cup ice water
1 1/2 cups all-purpose flour, plus more for work surface
1 cup firmly packed dark-brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
3 pints blueberries
1 cup sugar
4 teaspoons cornstarch
1/2 teaspoon finely chopped lemon zest
Pinch of freshly ground pepper
Unsalted butter and all-purpose flour, for pie tin

Steps:

To make the crust: In a food processor, combine the flour, salt, and cold butter. Pulse until the mixture is the consistency of sand. Add the water while pulsing until the mixture comes together; being sure not to overwork it. (To mix the dough by hand, combine the flour, salt, and butter in a large bowl. Add the cold water and work by hand until the mixture comes together.) Remove the dough from the food processor or bowl on a lightly floured work surface. Shape it into disk about 1/2 inch thick. Wrap in plastic and refrigerate for at least 1 hour before rolling out.
To make the crumble: Combine the flour and sugar in a food processor until thoroughly combined. Add the butter and pulse until the mixture forms a crumble, being sure not to over mix. Refrigerate until ready to use.
To make the filling: In a large bowl, combine all of the ingredients. Using the back of a spoon, crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.
To make the pie: Preheat the oven to 350 degrees. Butter and flour a 10-inch pie tin; set aside. On a lightly floured surface, roll out the dough. Place in pie tin, trim, and crimp the edges. Use a fork to poke holes around the sides and bottom of the crust. Chill until firm, about 20 minutes. Cover with a piece of parchment paper and fill it with dried beans. Bake until the crimped edges are firm, about 10 minutes. Remove the parchment paper and beans, and bake until the bottom is firm, about 10 minutes. Fill the crust with the berry mixture, spreading evenly, and top with the crumble. Place on a parchment paper-lined baking sheet, and bake until the filling starts to bubble, 1 to 1 1/4 hours. Remove, and cool on a wire rack.

More about "blueberry pie crumble recipes"

BLUEBERRY CRUMBLE PIE RECIPE RECIPE - EPICURIOUS

We love how the cinnamon-scented streusel topping lets the juicy berries peek through.
From epicurious.com
Reviews 3.8

Dough can be made up to 2 days ahead. Keep chilled. Pie can be baked 8 hours ahead. Let stand at room temperature.

See details

BLUEBERRY CRUMBLE PIE RECIPE - PUREWOW

What do you do when summer hands you copious amounts of fresh, juicy blueberries? You make this blueberry crumble pie, of course. RELATED: Why You Should Be Adding Vodka to Your Piecrust
From purewow.com
Reviews 3.1
Total Time 1 hours
Calories 414 calories per serving

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.

See details

BLUEBERRY CRUMB PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Treating yourself to this indulgent dessert won't give you the blues later on! Even with a fabulous fruit filling and crumb topping, this light recipe keeps fat and calories to a minimum. Serve the pie warm, advises our Test Kitchen staff...and expect plenty of compliments!
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 15 minutes
Category Desserts
Calories 313 calories per serving

In a bowl, whisk together 1/4 cup flour, water and lemon juice; set aside. In a large bowl, combine sugar, salt and remaining flour; cut in shortening until crumbly. Gradually add flour mixture, tossing with a fork until moistened. , On a piece of plastic wrap, press dough into a 4-in. circle. Cover with a second sheet of plastic wrap; roll into 12-in. circle. Freeze for 10 minutes. Let stand for 1 minute; remove plastic wrap. , Transfer pastry to pie plate; trim to 1/2-in. beyond edge of plate. Flute edges. Prick bottom and sides of pastry with a fork. Line shell with a double thickness of heavy-duty foil. Bake at 375° for 8 minutes. Remove foil; bake 5 minutes longer. , Place blueberries in crust. In a bowl, combine the yogurt, brown sugar, flour, vanilla and lemon zest; spread over blueberries. Combine graham cracker crumbs, sugar and butter; sprinkle over yogurt mixture. Bake at 375° for 35-40 minutes or until crumbs are lightly browned and filling is bubbly.

See details

BLUEBERRY CRUMB PIE RECIPE - RACHAEL RAY SHOW

This blueberry crumb pie recipe has a fresh blueberry filling + a brown sugar crumb topping.
From rachaelrayshow.com

See details

BLUEBERRY CRUMB PIE RECIPE - RACHAEL RAY SHOW

This blueberry crumb pie recipe has a fresh blueberry filling + a brown sugar crumb topping.
From rachaelrayshow.com

See details

BLUEBERRY CRUMBLE PIE RECIPE - PUREWOW

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.

See details

BLUEBERRY CRUMBLE PIE RECIPE | MYRECIPES

From myrecipes.com
Reviews 4.5
Calories 312 calories per serving

Combine brown sugar, flour, vanilla, rind, and sour cream; spread over blueberries. Combine breadcrumbs, granulated sugar, and margarine; sprinkle over sour cream mixture. Bake at 375° for 40 minutes or until set and crumbs are lightly browned. Cool 1 hour on a wire rack.

See details

BLUEBERRY CRUMBLE PIE RECIPE - BON APPÉTIT

Blueberry Crumble Pie Recipe
From bonappetit.com
Reviews 4.2

Let pie cool on a wire rack. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature.

See details

BLUEBERRY PIE - ALLRECIPES

This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top.
From allrecipes.com
Reviews 4.6
Total Time 1 hours 5 minutes
Category Desserts, Pies, Fruit Pies, Blueberry Pie Recipes
Calories 365.9 calories per serving

Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

See details

BLUEBERRY CRUMB PIE RECIPE - COUNTRY LIVING

A quick homemade piecrust and a filling that can be made with frozen blueberries makes this tasty pie easy to make any time of year.
From countryliving.com
Reviews 5
Total Time 1 hours 5 minutes
Category baby shower, Barbeque, birthday, Father's Day, feed a crowd, Fourth of July, Mother's Day, picnic, Summer, baking, dessert
Cuisine American
Calories 476 calories per serving

Preheat oven to 425 degrees F. Meanwhile, in a large bowl, toss blueberries with 1/2 cup sugar and 2 tablespoons flour until coated. Arrange berries on prepared piecrust and sprinkle with lemon juice. In a medium bowl, using a pastry blender or your fingers, combine butter and remaining sugar and flour until crumbly and butter pieces are the size of small peas. Using your hands, spread crumble mixture evenly over blueberries. Place pie on a rimmed baking sheet (to protect oven from spills) and bake for 15 minutes. Reduce heat to 350 degrees F and continue baking until topping is light golden brown, 35 more minutes. Transfer pan to a wire rack for 3 to 4 hours to cool and allow pie filling to set.

See details

COCONUT-LIME-CRUMBLE BLUEBERRY PIE - MARTHA STEWART

Blueberry pie is an iconic summer dessert. This recipe adds a squeeze of lime and pinch of allspice for a zesty kick. Opting to finish it off with a coconut-lime crumble adds more tropical punch and texture—but go for the lattice variation if you would prefer a more traditional pie.
From marthastewart.com
Reviews 0
Total Time 4 hours 45 minutes
Category Pie & Tarts Recipes

Scrape berry mixture into piecrust. Crumble topping evenly over berries. Bake until juices are bubbling vigorously and bottom is evenly golden brown, 1 hour to 1 hour, 15 minutes (if top is browning too quickly, tent with foil). Let cool completely on a wire rack before serving, at least 3 hours.

See details

SIMPLEMILLS - BLUEBERRY CRUMBLE PIE

3 cup frozen blueberries. 2 tbsp maple syrup. Juice and zest of half a lemon. 1/2 tsp cinnamon. 1 tbsp ground chia or flax seeds. 1 tbsp arrowroot powder dissolved into 1 tsp of water. For the Crust: 1/2 cup melted coconut oil. 2 tbsp pure maple syrup.
From simplemills.com

See details

BLUEBERRY CRUMBLE PIE | WILLIAMS SONOMA

Apr 14, 2020 · Sprinkle the topping evenly over the blueberry filling. Bake the pie until the topping is golden brown and the blueberry filling just begins to bubble, 50 to 60 minutes. Transfer to a wire rack and let cool completely. Serve at room temperature. The pie is best served the day it is baked. Makes one 9-inch pie.
From williams-sonoma.com

See details

BLUEBERRY PIE CRUMBLE | THE LEAF NUTRISYSTEM BLOG

Pour the blueberry mixture into the pie crust and sprinkle the remaining dough mixture on top as a crumb. Bake for 15 minutes and allow to cool before digging in. This Blueberry Pie Crumble clocks in at just 138 calories per delicious slice.
From leaf.nutrisystem.com

See details

BLUEBERRY CRUMBLE PIE RECIPE - SAVING ROOM FOR DESSERT

Jun 22, 2015 · Blueberry Crumble Pie is one of the best and easiest pies, ever! Made with fresh, sweet blueberries covered with a crispy crumble topping baked in a wonderful summer pie. This Blueberry Crumble Pie is a must-make with ripe summer blueberries! The filling is saturated with blueberry flavor and the crumble top adds just the right amount of sweetness.
From savingdessert.com

See details

LEMON BLUEBERRY CRUMBLE PIE - MY GORGEOUS RECIPES

Lemon Blueberry Crumble Pie made with fresh blueberries, a delicious summer dessert that is quick and easy to make. The blueberry filling has a lovely citrussy kick, and the crust is crumbly and buttery. A great dessert for every occasion!
From mygorgeousrecipes.com

See details

BLUEBERRY PIE RECIPES - BETTYCROCKER.COM

One of the easiest pies to make, blueberry pie should be on every baker’s to-do list—no peeling or pitting fruit required! From classic blueberry pie to new favorites like blueberry cheesecake or blueberry crumble pie, all the recipes you need are here. 1. 2. With Betty by your side, you've got it made.
From bettycrocker.com

See details

BLUEBERRY CRUMBLE PIE - DOMINO SUGAR

If desired, sprinkle the edges with some Domino® Golden Sugar. Step 3. Using a spoon, transfer the chilled blueberry filling into the pie crust. Top with the brown sugar crumble. Step 4. Place the pie onto the preheated jelly roll pan or baking sheet and bake for 15 minutes at 425ºF. Step 5.
From dominosugar.com

See details

BLUEBERRY CRUMB PIE - RECIPE | COOKS.COM

Dec 12, 2018 · 1 (9 inch) pie shell) TOPPING: 1 c. flour. 1/2 c. firm butter. 1/2 c. brown sugar. Preheat oven to 400 degrees. Prepare topping by mixing ingredients with fork until crumbly. Wash and drain blueberries and mix in flour, sugar, cinnamon and lemon juice. Pour into pie shell and top with crumb mixture.
From cooks.com

See details