Mid summer is prime season around here to head on over to our neighbors at Lazy Valley Blueberry Ranch. Since our visit there last weekend, I’ve had the chance to make a tasty Blueberry Crumb Pie.
Pie is just one of those desserts, that always seems to be a challenge in finding that perfect pie crust recipe. Since my last post on pie crust I’ve adapted my recipe a little bit and added some extra ingredients and have been making it this way ever since. I apologize for not having step-by-step photos, maybe when I have the time in a future post.
Now on with the pie!
Blueberry Crumb Pie
(makes two single pie crusts)
- 4 cups all purpose flour
- 3 Tablespoons sugar
- 2 teaspoons kosher salt
- 1 3/4 cup cold shortening, diced
- 1/2 cup cold water
- 1 large egg
- 1 large egg mixed with 1 Tablespoon water (for the egg wash)
- 4 1/2 cups blueberries
- 1 cup sugar
- 1/3 cup flour
- 1/2 cup sour cream
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 1/2 Tablespoons packed light brown sugar
- 2 Tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1/2 cup plus 2 1/2 Tablespoons all purpose flour
- In a large bowl, mix together the flour, sugar and kosher salt. Put the bowl in the freezer for 5 minutes. It’s important that the ingredients for the pie crust are very cold. Dice the shortening and also place it in the freezer for 5 minutes.
- Take the bowl out of the freezer and add in the shortening. Using a pastry cutter or fork, cut the shortening into the flour. The mixture should resemble small peas.
- Mix together 1/2 cup very cold water (I put the water in the freezer) and 1 large cold egg. Add it to the bowl and mix the ingredients together with a fork.
- Put the dough onto a floured counter and form it into a large circle. Cover in plastic wrap and refrigerate for at least 2 hours.
- Take the dough out of the refrigerator and take off 3/4 of the dough. I always use a little more so it’s easier to roll out. You can reserve the extra dough you don’t use for another pie.
- Flour the counter, rolling pin and the dough. Roll it out into a large circle. Then roll the dough onto your rolling pin. Roll the dough over the pie plate (a 9 inch pie plate) and press it into the insides of the pie plate.
- Crimp the edges of the pie or if you can just take a fork and crimp the edges. (Something I still have to perfect. )
- Place the pie in the refrigerator while you work on the filling.
- In a bowl, mix together the sugar and flour. Add in the sour cream, eggs and vanilla extract and mix with a mixer on medium speed until combined. (You can also use your kitchen aid.) Add the blueberries and mix gently until all blueberries are covered.
- Take the pie crust out of the refrigerator. Pour the blueberry filling on the bottom of the crust and spread out.
- Now make the crumb topping. Mix together the sugar, brown sugar, and ground cinnamon. Pour the melted unsalted butter into the bowl and mix everything together.
- Add in the flour and mix until the ingredients form a crumble topping.
- Crumble the crumb topping over the pie.
- Mix together 1 large egg and 1 Tablespoon of water and brush over the edge of the crust. You won’t use all of the egg wash.
- Bake the pie at 350 degrees for 1 hour and 10-15 minutes. (the pie is done when the filling is somewhat firm) Let the pie cool for at least 1 hour on a cooling rack before cutting into slices. The filling will set when the pie cools. Then enjoy!