Blueberry Crumb Pie

Sea Sun

By
@Seasun

My husband never liked crumb topped pies until I created this recipe.

I usually just whip it up, but today actually wrote down the ingredients, their amounts and measurements. :-)

A little of this goes a long way!

You can use fresh blueberries, however omit the flour in the filling.


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Comments:

Prep:

15 Min

Cook:

1 Hr

Ingredients

CRUST

1
pie shell (for 9 inch pie, unbaked)

FILLING

4 c
blueberries (frozen)
1 c
sugar
1/4 c
tapioca (quick cooking)
2 Tbsp
flour
1 Tbsp
lemon juice
1/4 tsp
almond extract
1/4 tsp
cinnamon
1/8 tsp
nutmeg
1/8 tsp
salt

CRUMB TOPPING

1/2 c
butter (melted)
3/4 c
flour
3/4 c
brown sugar (firmly packed)
1/2 c
sugar
1/4 tsp
cinnamon

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Toss blueberries with the rest of filling ingredients and set aside.
3
Melt butter and add flour to make a paste. Add brown and white sugars and spices and toss together with a fork or fingers until mixture turns into pea size or smaller crumbs.
4
Add blueberries to unbaked pie shell. Top blueberries with crumb mixture, making sure most of the berries are covered. Heap in center and press crumbs down very slightly to secure crumbs.
5
Bake at 350 degrees for about 1 hour.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Other Tag: Quick & Easy