EASY BLUEBERRY CRUMBLE PIE RECIPES

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BLUEBERRY CRUMBLE PIE RECIPE - EPICURIOUS



Blueberry Crumble Pie Recipe - Epicurious image

We love how the cinnamon-scented streusel topping lets the juicy berries peek through.

Provided by Melissa Roberts

Yield 8 servings

Number Of Ingredients 13

1 1/4 cups unbleached all-purpose flour plus more for surface
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon kosher salt
2/3 cup plus 3 tablespoons sugar
2 1/2 tablespoons cornstarch
1 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
5 cups (1 pound 10 ounces) fresh blueberries
3/4 cup unbleached all-purpose flour
3 tablespoons (packed) light brown sugar
1/2 teaspoons cinnamon
1/4 teaspoon salt
5 tablespoons unsalted butter, melted, cooled slightly
A 9"-9 1/2"-diameter glass or metal pie dish, pie weights or dried beans to bake the crust.

Steps:

  • Pulse 1 1/4 cups flour, butter, and salt in a food processor until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 3 tablespoons ice water over mixture. Pulse until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Transfer dough to a lightly floured work surface. Divide into 4 equal pieces. Working with 1 piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute butter. Gather all 4 dough pieces into a ball. Flatten into a disk, wrap in plastic, and chill dough until firm, at least 1 hour.
  • Roll out dough on a lightly floured surface to a 13" round. Transfer to pie dish, gently pressing dough onto bottom and up sides of dish. Fold overhang under and crimp edges decoratively. Pierce bottom of crust in several places with a fork, then chill until firm, about 30 minutes.
  • Line a large baking sheet with foil and place on a rack in middle of oven; preheat to 375°F. Line crust with parchment paper or foil and fill with pie weights. Bake until crust is set, about 20 minutes. Carefully remove parchment and pie weights. Bake until crust is pale golden, about 12 minutes longer. Transfer crust to a wire rack; let cool.
  • Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release their juices, 20-30 minutes.
  • Whisk flour, remaining 3 tablespoons sugar, light brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with fingertips to blend.
  • Preheat oven to 375°. Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast.
  • Let pie cool on a wire rack.
  • Dough can be made up to 2 days ahead. Keep chilled. Pie can be baked 8 hours ahead. Let stand at room temperature.

EASY BLUEBERRY SAUCE RECIPE: HOW TO MAKE IT



Easy Blueberry Sauce Recipe: How to Make It image

Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. —Doris Dezur, Eugene, Oregon

Provided by Taste of Home

Categories     Desserts

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 3/4 cup.

Number Of Ingredients 8

1/4 cup sugar
1 teaspoon cornstarch
Dash salt
1/4 cup water
1 cup fresh or frozen blueberries
1/2 teaspoon grated lemon zest
1-1/2 teaspoons lemon juice
Vanilla ice cream

Steps:

  • In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

Nutrition Facts : Calories 97 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 50mg sodium, CarbohydrateContent 25g carbohydrate (22g sugars, FiberContent 1g fiber), ProteinContent 0 protein.

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