Blueberry Crumble Pie
A beautiful fruit pie has a way of signaling plenty, which makes sense. Not only is pi an infinite number, pie-with-an-e often serves as a way to use up the abundance of a fruit harvest, from berries in the summer to apples in the fall. This feeling of copiousness may also be why, whatever the clock says, it usually feels like the time for pie is right now.
On that score, we happen to love pie for breakfast, and this one is a great candidate for that meal, as well as any other. The superbly delicious — and breakfast-y — cinnamon-oat crumble means you get the dual pleasures of pie and fruit crisp in one bite. (Our test kitchen recommends being generous with the crumble topping; skimping will deny this pie its full glory.) The filling is jammy and intense like a regular fruit pie, but the blueberries are mostly whole, so their juicy texture stays intact. There’s also a hint of lemon in those berries, so most of the sweetness comes from the crumble topping. Our crust provides a sturdy note of buttery, flaky, salty goodness to complete the picture.
From our point of view, you couldn’t ask for a more seasonal treat — each forkful tastes like the height of summer. Bring this one to a family potluck or a backyard barbecue, or make an appointment to meet it at your kitchen counter with a cup of coffee and a fork. It’s always right now, after all.
For the pie and filling:
5 ½ cups fresh blueberries
½ cup granulated sugar
⅓ cup all-purpose flour
1 Tbsp cornstarch
2 tsp lemon zest
1 Tbsp freshly squeezed lemon juice
For the topping:
½ cup packed brown sugar
6 Tbsp all-purpose flour
1 tsp Gelson’s ground cinnamon
6 Tbsp unsalted butter, cold, diced
⅔ cup old-fashioned rolled oats
Preheat the oven to 400°.
To make the filling: In a large bowl, combine the blueberries, granulated sugar, all-purpose flour, cornstarch, lemon zest, and lemon juice. Stir until thoroughly combined. Set aside in the refrigerator.
On a lightly floured work surface, roll out the pie dough to a 12” circle, turning the dough 90 degrees after every few rolls to prevent sticking. Carefully place the dough into a 9” pie dish, pressing with your fingers to make sure it is smooth. Flute or crimp the edges of the crust.
Spoon the blueberry filling into the crust and discard any leftover flour or juices in the bottom of the bowl. Place the pie in the refrigerator.
To make the topping: In a medium bowl, mix together the brown sugar, all-purpose flour, and cinnamon. Using a pastry cutter, cut the cold butter into the brown sugar mixture until coarse crumbs are formed. Stir in the rolled oats. Sprinkle the crumble over the pie filling.
Place the pie on a large baking sheet and bake for 25 minutes. Cover the pie with a piece of aluminum foil to prevent excessive browning, reduce the oven temperature to 375°, and bake for 35 to 45 minutes more, or until the crust is golden brown and the filling is bubbling on the edges.
Transfer the pie to a wire track. Let cool for 3 full hours at room temperature before serving. (This time allows the filling to thicken up.)
The pie may be stored, tightly covered, in the refrigerator for up to 5 days.
Recipe source: Sally’s Baking Addiction