blueberry crumb pie
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.
prep time
15 Min
cook time
1 Hr
method
---
yield
Ingredients
- CRUST
- 1 - pie shell (for 9 inch pie, unbaked)
- FILLING
- 4 cups blueberries (frozen)
- 1 cup sugar
- 1/4 cup tapioca (quick cooking)
- 2 tablespoons flour
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- CRUMB TOPPING
- 1/2 cup butter (melted)
- 3/4 cup flour
- 3/4 cup brown sugar (firmly packed)
- 1/2 cup sugar
- 1/4 teaspoon cinnamon
How To Make blueberry crumb pie
-
Step 1Preheat oven to 350 degrees.
-
Step 2Toss blueberries with the rest of filling ingredients and set aside.
-
Step 3Melt 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.
-
Step 4Add 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.
-
Step 5Bake at 350 degrees for about 1 hour.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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