American Pie Council

2014 Amateur Recipe

Blueberry Crumble Pie

Pie Crust:
1 c. all-purpose flour
1/2 t. salt
1/3 c. + 1 T. Crisco shortening
2-3 T. cold water

Combine flour and salt in a bowl. Cut in shortening until crumbly using a pastry cutter. Sprinkle with 2 T. cold water. Using a fork, stir until a ball of dough starts to form. If there is still dry flour at the bottom of the bowl, add up to 1 T. water, one teaspoon at a time. Do not overmix. Roll into a 12" circle on a lightly floured surface with a lightly floured rolling pin. Fit it into a 9.5" deep dish pie plate, cut off excess dough, leaving 1/2" from the edge of the pie plate to tuck under, then flute the edges with your fingers. Set in the refrigerator while you make the filling and crumble topping. Preheat oven to 350 degrees Fahrenheit.

1 c. granulated sugar
1/4 c. + 1 T. all-purpose flour
5 c. fresh blueberries, washed
1 T. lemon juice
1 t. pure vanilla extract

In a large bowl, gently stir sugar, flour and blueberries together until well mixed. Let stand 10 minutes. Sprinkle lemon juice and vanilla over blueberries, and very gently stir to coat. Pour into pie shell. Top with crumble topping.

Crumble Topping:
2/3 c. all-purpose flour
1/4 c. old fashioned oats
6 T. brown sugar, packed
1/4 c. unsalted butter
1/4 t. cinnamon
1/4 t. salt

Mix all topping ingredients together with a pastry cutter until crumbly.

Bake pie on the bottom shelf in a 350-degree oven about 45 minutes until cooked and crumble topping is golden brown. If pie crust starts to get too brown, cover the edges with foil or a pie crust shield. Yields 1 pie (8 slices)

Category: Amateur, Blueberry