So if your intent is to serve it later, I recommend that you prepare it about ¾ hours earlier so the filling will set.Make the filling: In a large bowl, blueberries, granulated sugar, flour, cornstarch, lemon juice, and zest together until thoroughly combined. This blueberry pie is best served immediately after cooling. Go check it out, it deserves all the love. When I make strawberry pie though I like to use my mom's recipe. I haven't tried, but if you do please let me know! You can make this crumble pie with other berries: raspberries, strawberries, blackberries. Or you don't have them (you wouldn't be looking for this recipe on Google then). Let's say you don't want to eat blueberries, or maybe you don't like them (uhm.). Alternatively, let chill for at least 30 minutes and goooooo! Recipe variations Make sure though that when you take it out of the fridge you let it reach room temperature, or you won't be able to roll it because it's too hard.
Can I let this pie crust chill overnight?Ībsolutely, that's what I did here. Let cool down for about 3 hours (this was recommended by Sally in her recipe, to which mine is inspired), so the filling get thicker. If it becomes too dark on the surface, cover with aluminium foil and keep baking. Bake for 25 minutes at 200☌ (392☏) then lower temperature to 185☌ (365☏) and bake for 20 more minutes. Rub until you get a more crumbly consistency (remember though it won't be as crumbly as.crumble).Īdd the filling to the pie crust then spread the crumble on top.
Now that the remaining ⅓ of pie crust is softened, place it into a bowl and add brown sugar and oats. You could also add some lemon juice, but I didn't use it because I didn't want extra liquid. Then stir with a spoon, and set aside for a few minutes. Into a big bowl, combine blueberries, sugar, cornstarch or flour, lemon zest and cardamom powder. There's no need to, if you use a non-stick one. I've used a vintage pie pan for these photos, so I've used some parchment paper to line it.
Set aside the remaining (let soften to room temperature). Place it into your pan and let chill into the fridge. When you're ready to make it, dust the work surface with some flour (or use two parchment paper sheets) and roll out ⅔ of the crust to a thickness of 8mm (⅓ inch). I then flatten it using my hands (so it will be easier to roll out later), cover with plastic wrap and let chill into the fridge (for a minimum of 30 minutes). I add all the ingredients, then pulse until I get a nice and malleable dough. I usually prepare my pie crust (ahem, sorry, mom's pie crust) with my stand mixer or food processor. In my recipe the pie crust won't have the same consistency but we will still.crumble it on top and it will be very similar. If you overwork it, the risk is to get a heavier dough. On the Internet you can find a lot of recipes, but what makes this one "unique" (even though nothing is unique these days :)), is that we're going to use the SAME crust to make the crumble.Ĭrumble is usually made by rubbing butter into flour & sugar until you have a light breadcrumb texture. Here's the trick: we will use the same pie dough, and only add brown sugar and a few tablespoons of oats ) To fill this delicious crumble blueberry pie we will need fresh juicy blueberries, sugar, cornstarch/flour, lemon zest and cardamom powder. Want to make it even more delicious? Add lemon zest. It's a "pasta frolla" made with all purpose flour, white sugar, unsalted butter, one egg, salt and vanilla. I made my (actually, my mom's) fail-proof pie crust, with a couple variations. This crumble blueberry pie calls for the classic - and very simple - ingredients: pie crust, blueberries and a few other things. Ingredients to make this crumble blueberry pie You absolutely can BUT, here's the thing: frozen berries will release water, this will make your filling soupy and the crust will need more time to bake. Personally, when I take a bite, I want to feel the whole blueberry in my mouth, that will "explode" while chewing. Whole fresh blueberries indeed will hold their shape better, frozen ones will kinda shrink. Use fresh berries instead of frozen + use lemon zest. The secret to bursting blueberry pie filling? This recipe is inspired to Sally's baking addiction one.
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