Crust rolled out and placed in dish
Cut and crimped the corners, check out Taylor praying I drop the pie on the floor
Poke holes in the bottom and sides of the crust
Beans with parchment before baking for 10 min
Ready for the oven
Voila! Blueberry crumble pie!
To continue my blueberry baking binge I had to bake a blueberry pie. I came across a recipe a few years ago on Martha Stewart's show which was recently re-aired while she was on vacation to fill time on her new show. What attracted me to it was the fact that it was not only a pie but it was also a crumble, yum. After making the pie, I completely fell in love, it might be one of the best pie's I have ever tasted. The crust was perfect the filling wasn't too sweet, and the crumble makes it completely irresistible. I have no doubt that you will love this pie. A happy surprise when I went to bake the pie was that my pie dish was too small to fit all the filling (I used an 8-inch), so what is a girl to do? Well, I was not about to let all that amazing filling to go waste so I grabbed a small cobbler dish and poured the extra in there and crumbled half the crumble topping on top to make a small cobbler - granted it didn't have the crust, but who cares, it was amazing.
Rebecca Charles came up with the original recipe which I altered a little since I believe it might not have been typed up correctly on Martha Stewart's site (she has 4 tsp of cornstarch and the feedback on the post was that it was much to watery so I made it with 4 tbl... much better) I also changed the crumble a bit to add light brown sugar since I prefer it's flavor to dark but you can use either. I found this crust to be one of the best I have ever used and it was very easy to make, I will absolutely be using it again. The best part of this recipe is that you can watch Martha and Rebecca make it here, this way you can see step by step how to make this pie.
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter
- 1/4 cup ice water
- 1 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup packed dark brown sugar
- 3/4 cup (1 1/2) sticks unsalted butter cut into cubes
- 6 cups blueberries about 3 pints
- 1 cup sugar
- 4 tbl cornstarch
- 1/2 tsp lemon zest
- pinch of pepper
- extra flour and butter for the coating the pie dish
- Crust: For the crust in a food processor (or a bowl, to mix by hand, combine the flour, salt and butter in a large bowl. add the cold water and work by hand until the mixture comes together.) combine flour, salt, and cold butter- pulse until sand like texture. Add water while pulsing until mixture comes together. Remove from the bowl or food processor (be careful not to over mix) onto a lightly floured surface. Work into a 1 inch thick disk and refrigerate for at least one hour before rolling out.
- Crumble: Combine flour and sugars in a food processor (or bowl) mix until combined add chopped cold butter and mix (with a pastry cutter) or pulse until the mixture forms a crumble, being sure not to over mix. Refrigerate until ready to use.
- Filling: in a large bowl, combine all of the ingredients using the back of your spoon, crush about 20 percent of the blueberries so the jice mixes with the cornstarch and thickens the filling.
- To make the pie: preheat the oven to 350 degrees. Butter and flour a 10-inch pie tin; set aside. On a lightly floured surface, roll out the dough. Place in the pie dish, trip off excess and crimp edges (the crust will shrink in the oven once baked so don't cut off too much, I cut off enough to fold a little under to make larger crimps) Use a fork to poke holes around the sides and bottom of the crust, chill until firm, about 20 min. Cover with a piece of parchment paper and fill it with dried beans or baking beans. Bake until the crimped edges are firm, about 10 min. Remove the parchment paper and beans, and bake until the bottom is firm, about another 10 min. Fill the crust with the perry mixture, spreading evenly, and top with the crumble. Place on a parchment paper lined baking sheet, and bake until the filling starts to bubble, 1 hour to an hour and 20 min depending on your oven. Remove and cool on a wire rack.