Blueberry Crumble Pie Recipe


1 unbaked 9-inch deep dish pie crust, well chilled before filling
For the blueberry filling:
2/3 cup granulated sugar
2 half tablespoons cornstarch
1 teaspoon lemon zest, approximately 1 lemon
2 tablespoons sparkling lemon juice
five cups fresh blueberries, rinsed and dried
1/2 of a small apple, peeled and cored, then grated
For the fall apart topping:
2/three cup unbleached all-purpose flour
1/three cup light brown sugar
1/three cup bloodless butter cut into chunks
1 tablespoon granulated sugar


  1. Preheat the oven to 375 tiers. Line a baking sheet with foil and area within the oven to preheat as well. Remove the pie crust from the refrigerator and line with parchment paper and pie weights or dried beans. Bake the crust for about 20 minutes.
  2. Remove the parchment paper and pie weights or beans and set apart. Return the crust to the oven and bake another 10 minutes or until it starts to brown lightly.
  3. Remove from the oven and set aside to chill even as preparing the filling.

To prepare the filling:

  1. Whisk collectively the sugar, cornstarch and lemon zest. Place the smooth blueberries in a massive mixing bowl. 
  2. Add the grated apple, lemon juice and sugar/cornstarch aggregate. Gently toss the blueberries to mix or use a rubber spatula and lightly flip to coat. 
  3. Set apart till the berries begin to launch their juices – 20-half-hour.

To put together the topping:

  1. In the bowl of the meals processor, combine the flour, brown sugar, butter and granulated sugar. Pulse until combined. Remove to a small blending bowl and using the back of a big spoon, press a number of the topping collectively to shape large chunks. Refrigerate till prepared to apply.
  2. To gather the pie, pour the blueberry aggregate into the blind baked pie crust. Top with the disintegrate mixture spreading flippantly.
  3. Bake on the foil coated baking sheet at 375 ranges for 1 hour. After half-hour, cover the pie with foil if starts offevolved to brown too fast.
  4. Once the filling bubbles and the pie is golden brown, put off from the oven and allow to chill to room temperature.
  5. Store leftovers inside the fridge.

Recipe Notes

The apple enables thicken the filling so it remains together when sliced.

Use our favourite Perfect Pie Crust Recipe in three-clean steps

Filling inspired by a recipe from a July 2011 Bon Appetit Magazine

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