Blueberry Crumble Pie Recipe

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Ingredients

Count

Nutrition

439

Calories

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Ingredients:

Serving

1 1/4 cups unbleached all-purpose flour plus more for surface
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 tsp kosher salt
2/3 cup plus 3 tbsp sugar
2 1/2 tbsp cornstarch
1 tsp finely grated lemon zest
5 cups (1 lb 10 oz) fresh blueberries
3/4 cup unbleached all-purpose flour
3 tbsp (packed) light brown sugar
1/2 tsp cinnamon
1/4 tsp salt
5 tbsp unsalted butter, melted, cooled slightly

Directions:

For crust: Pulse 1 1/4 cups flour, butter, and salt in a food processor until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 3 tablespoons ice water over mixture. Pulse until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Transfer dough to a lightly floured work surface. Divide into 4 equal pieces. Working with 1 piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute butter. Gather all 4 dough pieces into a ball. Flatten into a disk, wrap in plastic, and chill dough until firm, at least 1 hour. DO AHEAD: Dough can be made up to 2 days ahead. Keep chilled.
Roll out dough on a lightly floured surface to a 13 round. Transfer to pie dish, gently pressing dough onto bottom and up sides of dish. Fold overhang under and crimp edges decoratively. Pierce bottom of crust in several places with a fork, then chill until firm, about 30 minutes.
Line a large baking sheet with foil and place on a rack in middle of oven; preheat to 375°F. Line crust with parchment paper or foil and fill with pie weights. Bake until crust is set, about 20 minutes. Carefully remove parchment and pie weights. Bake until crust is pale golden, about 12 minutes longer. Transfer crust to a wire rack; let cool.
Filling and topping: Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release their juices, 20-30 minutes.
Whisk flour, remaining 3 tablespoons sugar, light brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with fingertips to blend.
Assembly: Preheat oven to 375°. Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast.
Let pie cool on a wire rack. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	438.62 Kcal (1836 kJ)
Calories from fat	119.01 Kcal
		% Daily Value*
Total Fat	13.22g	20%
Cholesterol	34.27mg	11%
Sodium	210.83mg	9%
Potassium	256.5mg	5%
Total Carbs	75.89g	25%
Sugars	38.2g	153%
Dietary Fiber	6.72g	27%
Protein	6.13g	12%
Vitamin C	28.4mg	47%
Vitamin A	0.2mg	5%
Iron	1.6mg	9%
Calcium	27.3mg	3%

Amount Per 100 g
Calories	127.34 Kcal (533 kJ)
Calories from fat	34.55 Kcal
		% Daily Value*
Total Fat	3.84g	20%
Cholesterol	9.95mg	11%
Sodium	61.21mg	9%
Potassium	74.47mg	5%
Total Carbs	22.03g	25%
Sugars	11.09g	153%
Dietary Fiber	1.95g	27%
Protein	1.78g	12%
Vitamin C	8.2mg	47%
Iron	0.5mg	9%
Calcium	7.9mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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