Blueberry Crumble Pie (savingroomfordessert)


1 1/4 c flour
4 T cold unsalted butter, cut into 1/2″ chunks
3 T vegetable shortening
1/2 t salt
3 T ice water

In the bowl of a food processor, pulse the flour and salt to combine. Add the shortening and butter and process by pulsing until the mix resembles coarse meal. Add ice cold water and pulse a few more times until it starts to come together. Do not over process. If the mix holds together when you pinch a few pieces, then it is done. Gather all the dough together and press into a disc. Wrap in plastic wrap and refrigerate for 1 hour or longer. (Don’t wash the food processor – we will use it to prepare the topping below.) Remove dough from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll into an 11 or 12″ circle. Gently place the dough into a 9″ metal or glass pie plate. Fold the extra dough under to form an edge and crimp decoratively. Pierce the bottom the crust a few times with a fork. Refrigerate the crust for 30 min or until well chilled. Preheat oven to 375 F. Line a baking sheet with foil and place in the oven to preheat as well. Remove the pie crust from the refrigerator and line with parchment paper and pie weights or dried beans. Bake the crust for about 20 min. Remove the parchment paper and pie weights or beans and set aside. Return the crust to the oven and bake another 10 min or until it starts to brown lightly. Remove from oven and set aside to cool while preparing the filling. To assemble the pie, pour the blueberry mix into the blind baked pie crust. Top with the crumble mix spreading evenly. Bake on the foil lined baking sheet for 1 hour. After 30 min, cover the pie with foil if starts to brown too quickly. Once the filling bubbles and the pie is golden brown, remove and allow to cool to room temp. Store leftovers in the refrigerator. Note: The apple helps thicken the filling so it stays together when sliced. Use your favorite pie crust or make it super simple and use a pre-made crust.

Blueberry Filling

2/3 c sugar
2 1/2 T cornstarch
1 t lemon zest (about 1 lemon)
2 T fresh lemon juice
5 c fresh blueberries, rinsed and dried
1/2 small apple, peeled, cored and grated

Whisk together the sugar, cornstarch and lemon zest. Place the clean blueberries in a large mixing bowl. Add grated apple, lemon juice and sugar/cornstarch mix. Gently toss blueberries to combine or use a rubber spatula and gently turn to coat. Set aside until the berries start to release their juices, 20 – 30 min.

Crumble Topping

2/3 c flour
1/3 c light brown sugar
1/3 c cold butter, cut into chunks
1 T sugar

In the bowl of the food processor, combine the flour, brown sugar, butter and sugar. Pulse until combined. Remove to a small mixing bowl and using the back of a large spoon, press some of the topping together to form large chunks. Refrigerate until ready to use.



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