Jill’s Blueberry Crumble Pie Recipe
We all know what today is… Pie day Friday! On behalf of Pie day Friday I brought another pie. It’s ok though because I love to cook and bake, so Bruce and Jude trust my pie making decisions. I wanted to share with you all my simple blueberry crumble pie recipe. I actually found the recipe on my iPhone app Epicurious; it is the best app for finding the perfect recipes. This is the perfect pie to make for Mother’s Day and for the upcoming hot, summer days. Hope you all enjoy!
(Here’s a little secret: I bought the already made pie crust. Much simpler and very tasty!)
Filling & Topping:
2/3 cup plus 3 Tbsp sugar
2 1/2 Tbsp cornstarch
1 tsp grated lemon zest
2 Tbsp fresh lemon juice
5 cups fresh blueberries
3/4 cup all-purpose flour
3 Tbsp light brown sugar
1/2 tsp cinnamon
1/4 tsp salt
5 Tbsp unsalted butter, melted and cooled
Use a 9″9 1/2″ diameter glass or metal pie dish.
Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat evenly. Let filling sit, tossing occasionally, for 20 minutes.
In another large bowl, whisk flour, remaining 3 Tbsp sugar, light brown sugar, cinnamon, and salt. Add the melted butter; mix topping with fingertips to blend.
Preheat oven to 375. Spoon blueberry filling into crust, then evenly sprinkle topping.
Bake pie until filling is bubbling and crumble topping is golden, about 1 hour and 15 minutes.
(Tip: put pie dish onto a large cookie sheet because the blueberries will bubble over in oven.)
Let pie cool completely and stand at room temp. Can be made 8-10 hours ahead of time.)