BLUEBERRY PIE WITH CRUMB TOPPING RECIPE RECIPES
BLUEBERRY CRUMB PIE RECIPE - FOOD.COM
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
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 CRUMB PIE RECIPE | RECIPE - RACHAEL RAY SHOW
This blueberry crumb pie recipe has a fresh blueberry filling + a brown sugar crumb topping.
Provided by Daniella Cangiano
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F
- For the filling, in a large bowl, combine blueberries, granulated sugar, flour, cornstarch, lemon juice, and 2 tablespoons water
- Line a 9-inch pie pan with the crust and dock the surface gently with a fork to keep the crust from puffing up during baking
- Pour in the blueberry filling
- ? For the crumb topping, in a bowl, mix the flour, brown sugar and butter with a fork until large crumbs form
- Sprinkle over the blueberry filling
- ? Place the pie on a lined baking sheet and bake for 25 minutes
- After 25 minutes, cover the pie with a sheet of foil
- (This prevents the crumbs from burning
- ) Lower the oven to 375°°F and bake for an additional 30 to 35 minutes
- Cool for 3 hours, allowing the pie to set before serving
- ?
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BLUEBERRY CRUMB PIE RECIPE: HOW TO MAKE IT
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!
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- 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.
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MAINE BLUEBERRY PIE WITH CRUMB TOPPING RECIPE: HOW TO MAKE IT
I make this delicious fruit pie with small Maine berries, but you can use any variety you like. The shortbread topping adds a sweet crunch. — Jessie Grearson, Falmouth, Maine
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- Preheat oven to 400°. Unroll pie crust into a 9-in. cast-iron skillet or deep-dish pie plate; flute edges., In a large bowl, combine the blueberries, sugar, flour, cinnamon and, if desired, thyme and lemon zest; toss gently. Spoon into crust; dot with butter., In a food processor, cover and process cookies until coarsely chopped. Add the oats, brown sugar, butter, flour, salt and cinnamon; process until crumbly. Sprinkle over berry mixture., Bake until crust is golden brown and filling is bubbly, 45-55 minutes. Cover edges with foil during the last 15 minutes if necessary to prevent overbrowning. Cool on a wire rack. If desired, serve with whipped cream.
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We love how the cinnamon-scented streusel topping lets the juicy berries peek through.
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- Dough can be made up to 2 days ahead. Keep chilled. Pie can be baked 8 hours ahead. Let stand at room temperature.
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BLUEBERRY CRUMB PIE RECIPE: HOW TO MAKE IT
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- 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.
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BLUEBERRY CRUMBLE PIE RECIPE | MARTHA STEWART
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- 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.
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