I was on vacation last week. It was really more of a stay-cation, since I didn’t really go anywhere. I read lots of books, ran, hiked, biked, and spent lots of time in the kitchen! It was glorious =). I made several good desserts, but this pie stands out as one of the best. I love pies and crumbles/crisps, so it’s not surprising that this blueberry crumble pie recipe caught my eye. It was as delicious as I had hoped – flaky crust, blueberry filling, and buttery crumb topping! I ate wayyyy too much ;). I wish I had a piece right now actually! It’s delicious as is, but if your jeans are too loose you could always add a scoop of ice cream…either way =). Enjoy!
Blueberry Crumble Pie
for the crust:
1 (9 inch) pie shell, unbaked (this is my favorite recipe)
for the filling:
5 cups blueberries
3 tbsp all-purpose flour
1 tbsp lemon juice
3/4 cup sugar
for the crumble:
3/4 cup all-purpose flour
6 tbsp brown sugar
2-1/2 tbsp white sugar
1/8 tsp salt
1/8 tsp cinnamon
6 tbsp butter, cold
1. Preheat oven to 350 degrees.
2. In large bowl, combine filling ingredients and stir until fully combined. Pour into unbaked pie shell.
3. For the crumble topping, combine flour, brown sugar, white sugar, salt, and cinnamon in large bowl. Stir to combine. Using knife or pastry blender, cut butter into flour mixture until small clumps form. Pour over blueberry mixture.
4. Bake in preheated oven for 1 hour and 20 minutes or until bubbly and golden brown.
*adapted from Delish
