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Blueberry Crumble Pie Recipe

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4.4 from 88 reviews

  • Author: Amina
  • Total Time: 1 hour 45 minutes plus 3-4 hours cooling
  • Yield: 8 servings

Description

This Blueberry Crumble Pie combines a buttery shortcrust pastry base with a sweet, vibrant blueberry filling and a crunchy, crumbly topping. Blind-baked to perfection and baked again for a golden finish, this dessert delivers a perfect balance of tartness and sweetness, ideal for any occasion.

Ingredients

Pastry:

  • 320 g (11.2 oz) roll of shortcrust pastry

Crumble Topping:

  • 180 g (1 ½ cups) plain (all-purpose) flour
  • 1 tsp baking powder
  • 115 g (4 oz) cold butter, cut into small cubes
  • 60 g (1/4 cup) white sugar
  • 60 g (1/4 cup) light brown sugar
  • ½ tsp salt
  • 1 small egg, beaten
  • 1 tsp vanilla extract

Blueberry Filling:

  • 600 g (approx. 4 cups) fresh blueberries
  • 120 g (1/2 cup) white sugar
  • 2 tsp lemon juice
  • 1 tbsp cornflour (cornstarch for USA)
  • 2 tbsp plain (all-purpose) flour

Instructions

  1. Preheat Oven: Set your oven to 200C/400F (fan) to prepare for blind baking the pastry.
  2. Prepare Pastry Base: Unroll the shortcrust pastry and carefully line a 22cm diameter round pie dish with it. Trim the excess edges, then prick holes into the base of the pastry with a fork to prevent bubbling during baking.
  3. Add Baking Beans: Place a large piece of baking parchment into the pastry-lined dish and fill it with baking beans for an even blind bake.
  4. Blind Bake Pastry: Bake the lined dish in the oven for 20 minutes to set the base crust.
  5. Cool Pastry: Turn off the oven and remove the pie dish. After it cools slightly, remove the baking beans and parchment and leave the crust to cool completely.
  6. Preheat Oven for Baking: Increase the oven temperature to 190C/375F (fan) to prepare for baking the assembled pie.
  7. Make Crumble Topping: In a large bowl, combine the flour, baking powder, and cold butter cubes. Rub the butter into the flour with fingertips until the mixture resembles breadcrumbs, allowing some larger chunks for texture. Add the white sugar, brown sugar, salt, beaten egg, and vanilla extract. Mix by hand until you achieve a crumbly texture with fine bits and bigger clumps.
  8. Prepare Blueberry Filling: In a separate medium bowl, mix the fresh blueberries with sugar, lemon juice, cornflour, and flour, coating the berries evenly.
  9. Assemble Pie: Spoon the blueberry mixture evenly into the cooled pastry shell, then sprinkle the crumble topping over the blueberries.
  10. Bake Pie: Place the assembled pie in the oven and bake for 45 minutes. After 25 minutes, cover the pie loosely with foil if the crumble topping is browning too quickly.
  11. Cool and Serve: Remove the pie from the oven and let it cool at room temperature for 3-4 hours to allow the filling to thicken completely. Alternatively, serve warm after 30 minutes of cooling, though the filling will be more juicy.

Notes

  • Using cold butter in the crumble helps create a tender, flaky texture.
  • Blind baking the pastry prevents sogginess from the juicy blueberry filling.
  • Cover the pie with foil during baking if the crumble topping browns too fast to avoid burning.
  • Allowing the pie to cool fully ensures the filling sets for clean slices.
  • If you prefer a warm pie, reduce cooling time but expect a juicier filling.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/blueberry-crumble-pie-recipe/