Blueberry Crumble Pie
Fresh blueberries bake into a thick, juicy filling beneath a buttery crumble topping, all tucked inside a crisp pie crust. The grated apple blends into the berries as they cook and helps the filling set without taking away from the blueberry flavor.
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Servings: 8
Ingredients
Pie Crust
- 1 9-inch deep dish pie crust, well chilled before filling
Blueberry Filling
- 2/3 cup granulated sugar (135g)
- 2 1/2 tbsp cornstarch
- 1 tsp lemon zest (about 1 lemon)
- 2 tbsp fresh lemon juice
- 5 cups fresh blueberries, rinsed and dried
- 1/2 small apple, peeled and cored, then grated
Crumble Topping
- 2/3 cup all-purpose flour (85g)
- 1/3 cup light brown sugar (60g)
- 1/3 cup unsalted butter, cold, cut into chunks
- 1 tbsp granulated sugar
Instructions
Blind-Bake the Crust
- Heat the oven to 375°F. Cover a baking sheet with foil and place it in the oven so it heats along with the oven.
- Take the prepared 9-inch deep dish pie crust from the refrigerator. Line the crust and pie plate with parchment paper, then fill with pie weights or dried beans.
- Bake for 20 minutes.
- Carefully lift out the parchment and remove the pie weights or beans. Put the crust back in the oven and continue baking for another 10 minutes, or until it begins to turn lightly brown.
- Remove the crust from the oven and let it cool while you make the filling.
Make the Blueberry Filling
- Whisk the granulated sugar, cornstarch, and lemon zest together.
- Transfer the clean, dry blueberries to a large mixing bowl. Add the grated apple, lemon juice, and sugar-cornstarch mixture.
- Gently toss everything together, or fold the mixture with a rubber spatula, until the berries are evenly coated.
- Leave the filling for 20–30 minutes, allowing the blueberries to begin releasing their juices. Prepare the crumble topping during this time.
Make the Crumble Topping
- Add the flour, brown sugar, cold butter, and granulated sugar to a food processor. Pulse until the ingredients are combined.
- Transfer the mixture to a small bowl. Use the back of a large spoon to press portions of the crumble together, creating larger chunks.
- Refrigerate the topping until you are ready to assemble the pie.
Assemble and Bake
- Pour the blueberry filling into the blind-baked pie crust.
- Scatter the crumble mixture evenly over the blueberry filling.
- Place the pie on the preheated foil-lined baking sheet and bake at 375°F for 1 hour.
- Check the pie after 30 minutes. If the top is browning too quickly, loosely tent it with foil for the remainder of the baking time.
- When the filling is bubbling and the pie has developed a golden-brown top, remove it from the oven.
- Let the pie cool completely to room temperature before serving so the filling has time to set.
- Refrigerate any leftovers.