Monday, November 2, 2015

Blueberry Crumble Pie

5 cups blueberries
2/3 cup granulated sugar
2 -1/2 tbsp cornstarch
1 tsp finely chopped lemon zest
2 tbsp fresh lemon juice
Pinch of ground black pepper

1-½ cups flour
1 cup firmly packed dark brown sugar
¾ cups unsalted butter, cut into little pieces

1 frozen crust

To make the fruit filling, in a large bowl, mix all the ingredients well. Crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.

To make the crumble, mix the flour and brown sugar in a food processor until thoroughly combined. Add the butter and pulse until the mixture forms a crumble (do not overwork the mixture). Refrigerate until you are ready to use it. 

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. Cool on a rack.

If using frozen blueberries: Do not thaw blueberries. Mix all filling ingredients together and let sit for 15 minutes. Stir then add to pie shell and bake as above. 

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