BLUEBERRY CRUMBLE PIE RECIPE - EPICURIOUS
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
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.
LEMON CURD TART WITH OLIVE OIL RECIPE | EPICURIOUS
Our Europe correspondent, Alexander Lobrano, was wary of working with pastry long before attending his course at Les Petits Farcis, in Nice. "This recipe is really genius," he says. "I'm more of a savory/stewing type of cook, but this is so easy and works so well that it's become a staple for me." Olive oil in the crust gives it a rich, crumbly texture, and the zing of the lemon filling really steals the show.
Provided by Rosa Jackson
Total Time 4 hr
Cook Time 45 min
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F with rack in middle.
- Pulse almonds with flour, sugar, and sea salt to a fine powder in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
- Add yolk and oil and pulse until just incorporated and a very soft dough has formed.
- Spread dough evenly over bottom and up side of pan with offset spatula. Chill until firm, about 30 minutes.
- Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.
- Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.
- Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.
- Remove from heat and whisk in butter and oil until smooth.
- Pour lemon curd into cooled shell and chill until set, at least 2 hours.
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From seriouseats.com
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From livewellbakeoften.com
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From natashaskitchen.com
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From simplyrecipes.com
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From spendwithpennies.com
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From foodiecrush.com
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From gimmesomeoven.com
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From livewellbakeoften.com
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From simplyrecipes.com
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NO-FAIL ALL BUTTER PIE CRUST RECIPE (BEST PIE CRUST ...
For a pie that you will cook further, like a quiche, blind bake the crust at 350°F for 45-50 minutes. For pies that need no further baking, like fresh fruit or custard pies, blind bake the crust at 350°F for 60-70 minutes. Freeze the pie crust for 30 minutes before baking. Baking a pie crust …
From foodiecrush.com
From foodiecrush.com
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From gimmesomeoven.com
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From seriouseats.com
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From cozypeachkitchen.com
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From sallysbakingaddiction.com
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From anitalianinmykitchen.com
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From mamalovesfood.com
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From allrecipes.com
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From gooddinnermom.com
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From bellyfull.net
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