BLUEBERRY CRUMB PIE
Provided by Food Network Kitchen
Time 3h
Yield 8 servings
Number Of Ingredients 18
Steps:
- Make the dough: Pulse the whole-wheat flour, all-purpose flour, granulated sugar, vinegar, salt and about one-third of the butter in a food processor until the butter is incorporated. Add the remaining butter and pulse until it is in pea-size pieces. Add 2 tablespoons ice water and pulse until the dough just comes together. Pinch a small piece of dough: If it doesn't hold together, add up to 2 more tablespoons ice water, pulsing, 1 tablespoon at a time. Turn the dough out onto a large piece of plastic wrap and press into a ball. Pat into a 1/2-inch-thick disk and wrap tightly. Refrigerate until firm, at least 1 hour.
- Roll the dough into a 12-inch round on a lightly floured surface or between 2 pieces of lightly floured parchment paper. (If the dough becomes soft, refrigerate until firm.) Center the dough in a 9-inch pie plate. Fold the overhang under itself and crimp the edges; refrigerate 30 minutes. Meanwhile, preheat the oven to 350 degrees F.
- Lightly pierce the bottom and sides of the crust with a fork, then line with parchment paper or foil and fill with pie weights or dried beans. Bake 20 minutes, then remove the parchment and weights and continue baking until lightly golden, about 10 more minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the filling: Bring 3 cups blueberries, 1/2 cup granulated sugar and the lemon zest to a simmer in a saucepan over medium heat, crushing the berries slightly with a wooden spoon. Cook, stirring occasionally, until reduced by half, about 20 minutes. Discard the lemon zest. Transfer the blueberry mixture to a bowl; stir in the remaining 3 cups berries and 1/4 cup granulated sugar, the lemon juice, whole-wheat flour, nutmeg and salt. Let cool completely.
- Make the topping: Combine the nuts, brown sugar, whole-wheat flour, butter and salt. Squeeze the mixture into clumps with your hands and scatter on a baking sheet. Freeze 30 minutes.
- Increase the oven temperature to 375 degrees F. Pour the blueberry filling into the crust and top with the frozen crumb topping. Transfer to a baking sheet and bake until the filling is bubbly and the topping is golden brown, 45 to 55 minutes. (If the topping browns too quickly, cover it with foil.) Transfer the pie to a rack and let cool overnight, or at least 4 hours, so the filling sets.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #healthy #pies-and-tarts #desserts #fruit #oven #easy #potluck #dinner-party #heirloom-historical #holiday-event #kid-friendly #picnic #spring #summer #vegetarian #pies #easter #dietary #gifts #low-sodium #seasonal #independence-day #low-in-something #berries #blueberries #to-go #equipment
You'll also love
Eric Newson
[email protected]This is the worst blueberry crumb pie I've ever had. The crust was soggy and the filling was bland.
Naresh Pariyar
[email protected]I followed the recipe exactly and the pie turned out perfectly. I would definitely recommend this recipe to others.
Mark Anthony
[email protected]This pie is a bit too sweet for my taste, but it's still very good. I would recommend using less sugar in the filling.
Rajaatif123 Rajaatif123
[email protected]I've never made a pie before, but this recipe was easy to follow. The pie turned out great and my family loved it!
Imran Olivier
[email protected]This pie is a little time-consuming to make, but it's worth the effort. It's the perfect dessert for a special occasion.
Kevin Bourne
[email protected]I'm not a huge fan of blueberries, but this pie was amazing! The crust was perfect and the filling was sweet and tart.
steff73 p
[email protected]This is the best blueberry crumb pie recipe I've ever tried. The crust is flaky and the filling is bursting with flavor.
crimzy
[email protected]This pie is so easy to make and it always turns out great. I love that I can use fresh or frozen blueberries.
jia hak
[email protected]I love the combination of sweet and tart in this pie. The blueberries are perfectly complemented by the crumb topping.
Brielle Baker
[email protected]This is my go-to recipe for blueberry crumb pie. It's always a hit with my friends and family.
Emi
[email protected]I made this pie for my family and they loved it! The crust was flaky and the filling was delicious.
AHAD AMAN
[email protected]This pie is the perfect summer dessert. The blueberries are fresh and juicy, and the crumb topping is the perfect finishing touch.
Lindoh Kumalo
[email protected]I've made this pie several times and it's always a hit. The crust is flaky and the filling is bursting with blueberries.
Omarian Leroux
[email protected]This blueberry crumb pie is a classic for a reason. It's simple, delicious, and always a crowd-pleaser.
Martha Tunga
[email protected]I love this recipe! It's so easy to make and the pie always turns out great.
Anastasia Diamadopoulou
[email protected]This pie is so good! The blueberries are perfectly tart and the crust is flaky and buttery.
Hatem Toty
[email protected]The crumb topping on this pie is amazing! It's the perfect combination of sweet and crunchy.
Lucia Andrade
[email protected]This recipe is easy to follow and the pie turned out perfectly. I will definitely be making it again.
Md Miza
[email protected]I made this pie for a potluck and it was a huge hit! Everyone loved the sweet and tangy filling.
Claudio
[email protected]This blueberry crumb pie was absolutely delicious! The crust was flaky and buttery, and the filling was bursting with fresh blueberries.