BLUEBERRY CRUMB PIE by Rose
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- pie crust shell
- 1 can(s)
- 21oz blueberry pie filling
- for the topping:
- 1/2 c
- all purpose flour
- 1/2 c
- packed brown sugar
- 1/4 c
- 3 Tbsp
- chopped pecans
- 1 tsp
- ground cinnamon
- 1/4 c
- cold butter (1/2 stick)
1Preheat your oven to 425* (in my case I used 400* because my oven runs on the hot side).
Place the blueberry pie filling into the frozen pie crust shell (or whatever pie crust shell you chose).
2For the topping: Mix together the flour, brown sugar, sugar, chopped pecans, ground cinnamon.
3Using a pastry blender cut in the butter. To make this easier I cut the butter into smaller chunks and placed them in the bowl, then used the pastry blender. Mix until you have course crumbs.
4Place ALL of the crumbs on top of the blueberry filling in the pie shell.
Put the pie on a cookie sheet for easier handling and just in case some of the filling boils over. This will save you time if clean-up is needed. I also line the cookie sheet with aluminum foil...again for easier clean-up.
5Put the pie into the oven and set your timer for 20 minutes. When the timer goes off check the pie crust. It was at this point that I used foil to cover the edges of my pie crust so that it did not burn in the last minutes of baking. I also turned the pie around so that it would cook more evenly as my oven tends to be a little hotter in the back.
6Your pie should be done in about 15 minutes. Keep a close eye on it. When the blueberry filling looks like its bubbling through the crumb topping and the crumb topping is a nice medium brown, your pie is done.
7Cool the pie on the counter. Cover and refrigerate until you are ready for a real sweet treat. I'm sure you are going to love the results.
8Note: The crumb topping mix recipe is from Taste Of Home. All the pictures are mine. I took them as I made the pie. Enjoy!