Posted by Tara on Thursday, June 30th, 2011
Each year I freeze oodles of blueberries for my fruit loving son Micah. Aldi had blueberries for cheaper than I could pick them. And over the past 2 weeks, I’ve frozen about 72 pints of blueberries. Those pretty berries are neatly stacked in the garage freezer, just waiting to be reincarnated as blueberry pancakes, blueberry muffins, blueberry protein shakes, or blueberry pie.
Tonight the pie plates had their turn hosting the blueberries in a Blueberry Crumb Pie which Micah assembled himself. He actually made his crust from scratch, and substituted blueberries and a little lemon juice in place of the apples in our Best Apple Crumb Pie Ever recipe. Here’s how to make yours:
- 1 deep dish pie crust (from scratch or ready made) placed in a deep dish pie plate
For the pie filling:
- 2 cups fresh or frozen blueberries
- 1/2 cup sugar
- 3 Tablespoons plain flour
- 3-4 Tablespoons soft butter
- 2 Tablespoons lemon juice
- 1/2 teaspoon lemon zest
For the crumb topping mix together in a medium bowl and set aside:
- 3/4 cup plain flour
- 1/2 cup sugar
- 1/3 cup real butter softened
In a medium bowl, add the 3 Tablespoons of plain flour and 1/2 cup sugar. Mix well, then add the blueberries and toss to coat them with the sugar mixture. Sprinkle the lemon juice and lemon zest over blueberries and toss again. Pour blueberry mixture into the pie crust. Dot with 3-4 Tablespoons butter. Top with crumb topping and place pie in preheated, 400 degree oven. Cook 45-55 minutes until pie is bubbly and topping is golden brown. Serve warm with vanilla ice cream.
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