Blueberries come into season at the end of June, early July in this area, so naturally, blueberries always figure prominently at our Fourth of July celebrations. This recipe is for my favorite way to prepare blueberries - a good old-fashioned blueberry crumble pie. The crust is flaky, and the crumble perfectly crunchy which is a nice counterpart to the softly sweet blueberry filling. Add some homemade vanilla ice cream (my ice cream maker has been working non-stop this summer, poor thing) and you’ve got yourself an all-American dessert.
Unfortunately for us, our blueberry bush is a favorite among the birds in the neighborhood. I am sure the ripe berries in the photo taken just yesterday are digesting in some hungry bird’s belly now. (Needless to say, the blueberries in the pie were store-bought).
BLUEBERRY CRUMBLE PIE
(Adapted from Martha Stewart Living who in turn adapted it from Lobster Rolls and Blueberry Pie by Rebecca Charles. Sort of like a blog version of “Whisper Down the Alley.”
Serves 8 to 10
Crust
2 C. flour
1/2 tsp. salt 1 C.cold (2 sticks) unsalted butter, cut into small pieces
1/4 C. ice water
Crumble
1 1/2 C. flour
1 C. firmly packed dark brown sugar
3/4 C. (1 1/2 sticks) unsalted butter, cut into small pieces
Filling
3 pints blueberries
1 C. sugar
3 Tbs. cornstarch
1/2 tsp. finely chopped lemon zest
Pinch of freshly ground pepper
To make the crust: In a food processor, combine the flour, salt, and cold butter. Pulse until the mixture is the consistency of sand. Add the water while pulsing until the mixture comes together; being sure not to overwork it. Remove the dough from the food processor or bowl on a lightly floured work surface. Shape it into disk about 1/2 inch thick. Wrap in plastic and refrigerate for at least 1 hour before rolling out.
To make the crumble: Combine the flour and sugar in a food processor until thoroughly combined. Add the butter and pulse until the mixture forms a crumble, being sure not to over mix. Refrigerate until ready to use.
To make the filling: In a large bowl, combine all of the ingredients. Using the back of a spoon, crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.
To make the pie: Preheat the oven to 350 degrees. Butter and flour a 10-inch pie tin; set aside. On a lightly floured surface, roll out the dough. Place in pie tin, trim, and crimp the edges. Use a fork to poke holes around the sides and bottom of the crust. Chill until firm, about 20 minutes. Cover with a piece of parchment paper and fill it with dried beans. Bake until the crimped edges are firm, about 10 minutes. Remove the parchment paper and beans, and bake until the bottom is firm, about 10 minutes. Fill the crust with the berry mixture, spreading evenly, and top with the crumble. (Do not be alarmed at how high this will be - it will settle down when cooled). Place on a parchment paper-lined baking sheet, and bake until the filling starts to bubble, about 1 1/4 hours. Remove, and cool completely on a wire rack.
Serve with vanilla ice cream and enjoy the fireworks. Happy Fourth of July!
That’s the way the blueberry crumbles
July 4, 2008
Blueberries come into season at the end of June, early July in this area, so naturally, blueberries always figure prominently at our Fourth of July celebrations. This recipe is for my favorite way to prepare blueberries - a good old-fashioned blueberry crumble pie. The crust is flaky, and the crumble perfectly crunchy which is a nice counterpart to the softly sweet blueberry filling. Add some homemade vanilla ice cream (my ice cream maker has been working non-stop this summer, poor thing) and you’ve got yourself an all-American dessert.
Unfortunately for us, our blueberry bush is a favorite among the birds in the neighborhood. I am sure the ripe berries in the photo taken just yesterday are digesting in some hungry bird’s belly now. (Needless to say, the blueberries in the pie were store-bought).
BLUEBERRY CRUMBLE PIE
(Adapted from Martha Stewart Living who in turn adapted it from Lobster Rolls and Blueberry Pie by Rebecca Charles. Sort of like a blog version of “Whisper Down the Alley.”
Serves 8 to 10
Crust
2 C. flour
1/2 tsp. salt 1 C.cold (2 sticks) unsalted butter, cut into small pieces
1/4 C. ice water
Crumble
1 1/2 C. flour
1 C. firmly packed dark brown sugar
3/4 C. (1 1/2 sticks) unsalted butter, cut into small pieces
Filling
3 pints blueberries
1 C. sugar
3 Tbs. cornstarch
1/2 tsp. finely chopped lemon zest
Pinch of freshly ground pepper
To make the crust: In a food processor, combine the flour, salt, and cold butter. Pulse until the mixture is the consistency of sand. Add the water while pulsing until the mixture comes together; being sure not to overwork it. Remove the dough from the food processor or bowl on a lightly floured work surface. Shape it into disk about 1/2 inch thick. Wrap in plastic and refrigerate for at least 1 hour before rolling out.
To make the crumble: Combine the flour and sugar in a food processor until thoroughly combined. Add the butter and pulse until the mixture forms a crumble, being sure not to over mix. Refrigerate until ready to use.
To make the filling: In a large bowl, combine all of the ingredients. Using the back of a spoon, crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.
To make the pie: Preheat the oven to 350 degrees. Butter and flour a 10-inch pie tin; set aside. On a lightly floured surface, roll out the dough. Place in pie tin, trim, and crimp the edges. Use a fork to poke holes around the sides and bottom of the crust. Chill until firm, about 20 minutes. Cover with a piece of parchment paper and fill it with dried beans. Bake until the crimped edges are firm, about 10 minutes. Remove the parchment paper and beans, and bake until the bottom is firm, about 10 minutes. Fill the crust with the berry mixture, spreading evenly, and top with the crumble. (Do not be alarmed at how high this will be - it will settle down when cooled). Place on a parchment paper-lined baking sheet, and bake until the filling starts to bubble, about 1 1/4 hours. Remove, and cool completely on a wire rack.
Serve with vanilla ice cream and enjoy the fireworks. Happy Fourth of July!
Blueberries come into season at the end of June, early July in this area, so naturally, blueberries always figure prominently at our Fourth of July celebrations. This recipe is for my favorite way to prepare blueberries - a good old-fashioned blueberry crumble pie. The crust is flaky, and the crumble perfectly crunchy which is a nice counterpart to the softly sweet blueberry filling. Add some homemade vanilla ice cream (my ice cream maker has been working non-stop this summer, poor thing) and you’ve got yourself an all-American dessert.
Unfortunately for us, our blueberry bush is a favorite among the birds in the neighborhood. I am sure the ripe berries in the photo taken just yesterday are digesting in some hungry bird’s belly now. (Needless to say, the blueberries in the pie were store-bought).
BLUEBERRY CRUMBLE PIE
(Adapted from Martha Stewart Living who in turn adapted it from Lobster Rolls and Blueberry Pie by Rebecca Charles. Sort of like a blog version of “Whisper Down the Alley.”
Serves 8 to 10
Crust
2 C. flour
1/2 tsp. salt 1 C.cold (2 sticks) unsalted butter, cut into small pieces
1/4 C. ice water
Crumble
1 1/2 C. flour
1 C. firmly packed dark brown sugar
3/4 C. (1 1/2 sticks) unsalted butter, cut into small pieces
Filling
3 pints blueberries
1 C. sugar
3 Tbs. cornstarch
1/2 tsp. finely chopped lemon zest
Pinch of freshly ground pepper
To make the crust: In a food processor, combine the flour, salt, and cold butter. Pulse until the mixture is the consistency of sand. Add the water while pulsing until the mixture comes together; being sure not to overwork it. Remove the dough from the food processor or bowl on a lightly floured work surface. Shape it into disk about 1/2 inch thick. Wrap in plastic and refrigerate for at least 1 hour before rolling out.
To make the crumble: Combine the flour and sugar in a food processor until thoroughly combined. Add the butter and pulse until the mixture forms a crumble, being sure not to over mix. Refrigerate until ready to use.
To make the filling: In a large bowl, combine all of the ingredients. Using the back of a spoon, crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.
To make the pie: Preheat the oven to 350 degrees. Butter and flour a 10-inch pie tin; set aside. On a lightly floured surface, roll out the dough. Place in pie tin, trim, and crimp the edges. Use a fork to poke holes around the sides and bottom of the crust. Chill until firm, about 20 minutes. Cover with a piece of parchment paper and fill it with dried beans. Bake until the crimped edges are firm, about 10 minutes. Remove the parchment paper and beans, and bake until the bottom is firm, about 10 minutes. Fill the crust with the berry mixture, spreading evenly, and top with the crumble. (Do not be alarmed at how high this will be - it will settle down when cooled). Place on a parchment paper-lined baking sheet, and bake until the filling starts to bubble, about 1 1/4 hours. Remove, and cool completely on a wire rack.
Serve with vanilla ice cream and enjoy the fireworks. Happy Fourth of July!
Filed in dessert, food, pie, recipes
Tags: blueberry pie recipe, cooking, dessert, food