Best 8 Blueberry Pie With Graham Cracker Crust And Crumb Topping Recipes

BLUEBERRY PIE WITH GRAHAM CRACKER CRUST

Steps:

• In a large saucepan, combine sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool to room temperature., Gently stir remaining blueberries into cooled blueberry mixture. Spoon into crust. Refrigerate, covered, until chilled, 1-2 hours. Serve with whipped cream.

BLUEBERRY PIE {NO BAKE}

Steps:

• In a small bowl, add the melted butter to the graham cracker crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together.
• Pour the graham cracker crumbs into a 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides. Set aside.
• In a large saucepan over low heat, add sugar, cornstarch, and salt. Slowly drizzle in water, whisking constantly until smooth.
• Add half of the blueberries. Bring the mixture to a boil and continue cooking until thickened (about 2 minutes). Set aside to cool.
• Once cooled, fold in remaining blueberries and pour the mixture into the crust.
• Place pie in the refrigerator to chill for 2 hours, or until set.
• Serve topped with whipped cream.

BLUEBERRY CRUMB PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
• In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
• Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

BLUEBERRY CUSTARD PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread blueberries over the bottom of the graham cracker crust.
• Mix 1/2 cup flour, white sugar, and salt together in a bowl.
• Whisk sour cream and eggs together in a separate bowl. Fold in flour mixture. Pour batter over the blueberries.
• Combine remaining 1/2 cup flour and brown sugar in a bowl. Cut in butter using a pastry cutter or 2 knives until mixture forms coarse crumbs. Scatter crumb topping over the pie.
• Bake in the preheated oven until custard and topping are golden brown, 50 to 55 minutes. Transfer to a rack and cool completely before serving.

BLUEBERRY CRUMBLE PIE RECIPE

Steps:

• Preheat the oven to 375°F (190°C).
• Wash and pat dry the blueberries, then pour into the graham cracker crust, recipe here. Set aside.
• In a large bowl, stir together sour cream, brown sugar, flour, vanilla, lemon rind, and vanilla. Pour over the blueberries in pan. Then in a small bowl, mix breadcrumbs, granulated sugar, and butter until combined. Spread the topping over the sour cream mix.
• Bake the blueberry crumble until the filling is bubbly and the topping is golden brown and set nicely approximately 30 to 40 minutes. Let the pie cool a little before digging in! Top with ice cream or homemade whipped cream. Enjoy!

BLUEBERRY CRUMBLE PIE

Steps:

• Preheat oven to 375. Brush bottom and sides of crust with egg yolk. Bake on baking sheet 5 minutes or until light broun.
• Pour blueberry pie filling into crust. Combine four, oats, and sugar into small bowl.
• Mix in margarine.
• Spoon over pie filling.
• Bake on baking sheet about 35 minutes or until filling is bubbly and topping is browned.
• Cool on wire rack.

BLUEBERRY CRUMB PIE

Steps:

• In a bowl, whisk together 1/4 cup flour, water and lemon juice; set aside. In a large bowl, combine sugar, salt and remaining flour; cut in shortening until crumbly. Gradually add flour mixture, tossing with a fork until moistened. , On a piece of plastic wrap, press dough into a 4-in. circle. Cover with a second sheet of plastic wrap; roll into 12-in. circle. Freeze for 10 minutes. Let stand for 1 minute; remove plastic wrap. , Transfer pastry to pie plate; trim to 1/2-in. beyond edge of plate. Flute edges. Prick bottom and sides of pastry with a fork. Line shell with a double thickness of heavy-duty foil. Bake at 375° for 8 minutes. Remove foil; bake 5 minutes longer. , Place blueberries in crust. In a bowl, combine the yogurt, brown sugar, flour, vanilla and lemon zest; spread over blueberries. Combine graham cracker crumbs, sugar and butter; sprinkle over yogurt mixture. Bake at 375° for 35-40 minutes or until crumbs are lightly browned and filling is bubbly.

NO CRUST BLUEBERRY PIE WITH CRUMBLE TOPPING

Steps:

• Preheat oven to 350F, lightly grease 9-inch pie pan with nonstick spray (glass preferred).
• In a medium bowl: mix flour, sugar, baking powder, and salt.
• In a large bowl: whisk together eggs, milk, yogurt, vanilla extract, and almond extract.
• Add flour mixture to wet mixture, whisk to combine. Mixture should be smooth without clumps.
• Gradually add blueberries to mixture and gently stir to coat berries.
• Pour into pie pan and bake pie in oven for 30-40 minutes at 350F (Stop after 20 minutes to add topping, if desired).
• (Optional topping) While pie is baking, finely crush graham crackers in a bowl. Add sugar and cinnamon and mix well. Melt butter in microwave and slowly pour over graham cracker mixture as you stir. Butter should coat entire mixture and clump together.
• (Optional topping) After 20 minutes in the oven, remove pie and evenly distribute graham cracker mixture over the top. Increase oven temperature to 375F to help brown topping.
• Put back in oven and bake for remaining 10-20 minutes, or until knife inserted into center of pie comes out fairly clean except for juices from berries.
• Let cool, serve, and enjoy.