Whenever I think of warm weather desserts, they always involve fresh berries. I can eat them all day. By the pints. In one sitting. It’s a problem, just ask Hubs. He calls me a blueberry monster. 🙂
This blueberry crumble pie is one of the easiest desserts to make. With the shortcut of using store-bought pie dough, it’s just a bunch of measuring and mixing. Oh, and crumbling. Mmm, that delicious crumble. You’ll spend about 10-15 minutes on prep, then rest is the pie baking in the oven.
I made this pie in honor of my friend’s 2nd Annual Pi Day party, which is about the cutest thing in the world. Last year I brought a key lime pie (highly recommended, recipe here), so I thought I’d stick with the fresh fruit again.
To get started, preheat the oven to 400 F degrees and sprinkle flour on the bottom of a pie dish so the crust doesn’t stick. Roll a store-bought pie crust onto the dish, pinching the sides to create a cute design.
Next, make the filling. In a large bowl, mix the blueberries, sugar, lemon juice, flour, salt, cornstarch and cinnamon. Taste testing recommended, the blueberries are delicious.
It’s time to make the topping! In a medium bowl, use your fingers to crumble the flour, light brown sugar, granulated sugar, salt, cinnamon, nutmeg and butter. Once big clumps are formed, add it to the top of the pie.
Add the blueberries to the pie, then top with the crumble.
To bake the pie, cover a baking sheet with foil (because the blueberries will ooze over when baking) and place the pie dish on the baking sheet.
Bake until the fruit bubbles and the crust browns. If it’s browning too quickly, tent the pie with foil.
Let cool for a few hours at room temperature (or hot, if you’d like to spoon it out), then serve.
My only regret is that I didn’t have vanilla bean ice cream to top off the pie. But that might be a pregnancy craving– I can’t get enough of tall glasses of milk and ice cream lately! Baby girl will have strong bones and an insane sweet tooth. 🙂
- Store-bought pie crust
- 5 cups fresh blueberries
- 3/4 cup granulated sugar (tip: you can get away with 1/4 cup if you like less sweet)
- 3 tablespoons flour
- 1 teaspoon cornstarch
- 3/4 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- 3/4 cup flour
- 6 tablespoons light brown sugar
- 2 tablespoons, plus 2 teaspoons granulated sugar
- Pinch of salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 6 tablespoons chilled unsalted butter, cut into pieces
- Preheat oven to 400 F degrees. Sprinkle a pie dish with flour.
- In a large bowl, combine the blueberries, lemon juice, granulated sugar, flour, salt, cinnamon and corn starch. Mix well, pour into pie shell.
- Make the topping: use your hands to crumble flour, sugar, granulated sugar, salt, cinnamon, nutmeg and chilled unsalted butter. Once it forms big clumps, add it to the top of the blueberries.
- Line a baking sheet with foil and then place the pie dish on top of it (to catch any fruit bubbling over).
- Bake for 1 1/2 hours, until the fruit bubbles and crust browns. If the crust browns too quickly, tent the pie with foil.
- Let cool for a few hours, then serve.