blueberry crumble pie
(1 RATING)
John has perfected this recipe over 30 years! Blueberry pie is his favorite.
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prep time
cook time
method
Bake
yield
8 serving(s)
Ingredients
- 1/2 - recipe pie crust, enough for bottom crust only. see recipe)
- FILLING:
- 5 cups blueberries
- 3/4 cup sugar
- 1/3 cup flour
- 2 teaspoons lemon zest, grated
- 1 tablespoon lemon juice
- CRUMBLE TOPPING:
- 2/3 cup brown sugar
- 1/2 cup flour
- 3/4 cup rolled instant oats
- 1/2 teaspoon cinnamon
- 6 tablespoons butter, cold
- - ice cream or whipped cream (optional)
How To Make blueberry crumble pie
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Step 1Make a bottom pie crust (see recipe) and allow to rest in the refrigerator.
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Step 2Preheat oven to 375F. Roll & press pie crust into sprayed pie plate. Prick the bottom & sides with a fork to ventilate. Blind bake pie crust empty (fill with dry beans or pie weights on a sheet of parchment paper) for 10-15 minutes. Cover the crust edges with a pie crust protector or aluminum foil. Remove from oven.
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Step 3In a large bowl, mix blueberries, sugar, flour, lemon zest & lemon juice.
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Step 4In another medium bowl, mix brown , flour, rolled oats & cinnamon. Cut in cold butter pieces with a fork until you have large crumbles.
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Step 5Pour blueberry filling into prepared pie crust & top with sugar-oat topping mix.
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Step 6Bake 30-40 minutes until top & crust is golden brown. Great served warm topped with ice cream or whipped cream.
- 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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