Blueberry Crumble Pie
Blueberry Crumble Pie made with a sweet tart crust, featuring a filling prepared by partially cooking blueberries and thickening the mixture to achieve the perfect rich consistency, with a sweet, tangy, juicy flavor.
Ingredients
water (for mixing with cornstarch)
2 tbsp
freshly grated nutmeg
½ tsp
all-purpose flour (spoon flour into a dry-measure cup and level off)
1 cup
baking powder
1 tsp
ground cinnamon
¼ tsp
light brown sugar (firmly packed)
⅓ cup
unsalted butter (melted)
8 tbsp (1 stick)
cold butter (cut into 10 pieces)
3 tbsp
piecrust (9-inch (23-cm) single, unbaked, made from Sweet Tart Dough)
1
blueberries (rinsed, drained, and picked over)
6 cups
granulated sugar
⅔ cup
cornstarch
4 tbsp
Instructions
1
Step 1
Position a rack in the lowest level of the oven and preheat to 350°F (180°C).
2
Step 2
First make the crumble topping: In a bowl, mix the flour, baking powder, and cinnamon until well combined. Stir the brown sugar into the melted butter, then scrape into the flour mixture. Use a rubber spatula to fold the butter so all the flour is evenly moistened. Set aside.
3
Step 3
Make the filling: Combine 1 cup of the blueberries and all the sugar in a medium saucepan. Cook over low heat, stirring frequently to crush the blueberries and release their juices as the mixture heats and the juices dissolve the sugar. Continue cooking, stirring occasionally, until the blueberry mixture comes to a boil.
4
Step 4
While the blueberry mixture is boiling, whisk the cornstarch and water together in a small bowl. Stir in about 1/2 cup of the blueberry juice, then pour the cornstarch mixture into the boiling blueberry juice, stirring vigorously with a wooden spoon or heatproof spatula. Cook until the juice thickens, comes to a boil again, and becomes clear.
5
Step 5
Place the remaining blueberries in a large bowl and add the nutmeg. Use a large rubber spatula to fold the thickened juice into the blueberries. Stir in the butter and scrape the filling into the prepared pie crust.
6
Step 6
Break the crumble topping into 1/4 to 1/2 inch (6 mm to 1 cm) pieces with your fingertips. Sprinkle the crumbles evenly over the filling.
7
Step 7
Bake the pie until the crust and crumbles are well browned and cooked through and the filling bubbles slightly, about 40 minutes. Cool the pie on a rack and serve at room temperature.
