Blueberry Crumble Pie Recipe
Photo source: Grandmother's Kitchen
This blueberry crumble pie is so tasty. Serve it with a custard or a scoop of vanilla ice cream.
1 1/2 cups all purpose flour
1/4 teaspoon salt
1 teaspoon granulated sugar
1/2 cup cold butter, cut into small pieces
4 to 5 tablespoons ice water
4 cups fresh blueberries
1/2 cup granulated sugar
3 Tablespoons all purpose flour
1 teaspoon cinnamon
1 Tablespoon lemon juice
3/4 cup brown sugar
1 cup all purpose flour
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/3 cup butter
Serves 6 - 8
Preheat oven to 375 degrees F.
Grease one 9-in pie plate.
To make the pie crust, combine the flour, salt, and sugar in a large bowl.
Using a pastry blender, or 2 butter knives, cut the butter into the dry ingredients until it’s in pea-size pieces.
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. Add the last tablespoon of ice water if necessary.
Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes.
On a well floured surface, roll dough out to fit your pie plate and set aside and make the filling.
Place pie crust into pie pan and crimp edges as desired.
In a bowl stir gently blueberries, sugar, flour, cinnamon and lemon juice. Make sure blueberries get a nice coating. Pour into prepared pie crust.
Whisk together brown sugar, flour, cinnamon and nutmeg. Mix in butter until flour mixture comes together and becomes crumbly. Spread on top of blueberries.
Bake for 40 - 50 minutes, or until filling starts to bubble and topping is golden. Let cool completely and serve.