I bet you can always tell when I’ve been shopping at Costco, my recipes seem to develop a theme. The current theme is blueberry… I am fully stocked with both fresh and frozen. Everyone lucky enough to try this pie really loved the combo and I bet you will too.
I had pastry enough for two crusts in the freezer, but didn’t want regular ol’ blueberry pie, I wanted to shake things up a bit. I ended up simply using the same crumble as I do on my Dutch Apple Pie and it is a delicious fit. I also wanted to make a filling of sorts before baking the pie – last time I baked a blueberry pie it seemed to take forever to ‘juice up’ and to once again quote Sweet Brown, “ain’t nobody got time for that”.
Blueberry Crumble Pie
- 1 600g bag of frozen wild blueberries
- 2 tbsp corn starch
- 3/4 cup sugar
- 1 tbsp fresh lemon juice
- One 9″ pastry shell, unbaked
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, chilled but not hard
- 1/2 tsp cinnamon
In a medium saucepan, combine blueberries, sugar and cornstarch and toss to coat. Sprinkle the lemon juice and put on medium/high heat and just bring everything to a boil. Lower heat and let it cook for another minute or so after it comes to a boil. You want the blueberries to release their juices and thicken, but you don’t want to turn it into blueberry mush. Remove from heat and allow to cool.
To make the crumble topping, combine the flour, brown sugar and cinnamon and cut in the butter (using your fingertips is the best) and keep working it until you get a nice sandy texture that you can pinch to create little clumps.
Once the filling is cool, roll out your pie shell however you like it, fill with the blueberry filling and then evenly scatter the topping over the top, only slightly pressing down.
Bake in a preheated 425 degree oven for 15 minutes, then reduce heat to 350 degrees and bake for another 30 minutes. Allow to cool before slicing.