Fresh Blueberry Crumble Pie with Cinnamon Streusel
This blueberry crumble pie is all about the berries - with six cups of blueberries encased in my tried-and-true flaky, buttery pie crust and topped with a cinnamon crumble. The pie sets up perfectly and the filling has just the right amount of sweetness, with a little lemon juice to add brightness.
Servings: 8 servings
Calories: 626kcal
Equipment
- 9-inch pie plate
Ingredients
Pie Dough
- 1 1/3 cups+ 1 tablespoon (177 grams ) unbleached all-purpose flour
- 2 teaspoons (8 grams) granulated sugar
- 1/2 teaspoon kosher salt
- 10 tablespoons (142 grams) unsalted butter, cold and cut into cubes
- 1/4 cup (60 ml) ice-cold water or more if required.
Streusel Topping
- 1 cup (125 grams) unbleached all-purpose flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 8 tablespoons (114 grams ) unsalted butter cold and cut into cubes
- 1/3 cup (67 grams) granulated sugar
Blueberry Pie Filling
- 6 cups (900 grams) fresh blueberries
- 1 teaspoon lemon zest
- 2 tablespoons fresh squeezed lemon juice
- 1-1/2 teaspoons pure vanilla extract
- 1 cup (200 grams granulated sugar
- 6 tablespoons (54 grams) finely ground tapioca flour Bob’s Red Mill recommended
Instructions
Make the Pie Dough
- Before starting the other elements, prepare the pie dough. Make the pie dough according to this recipe. Use the single crust recipe for this pie. Follow the directions up to placing the dough in the refrigerator and chill the dough.
Shape the Pie Dough
- Have your 9-inch pie plate ready.
- Generously flour your work surface. Roll the dough out with a rolling pin to a 13-inch circle. Fold the dough in half, and then half again, so it’s in a quarter. Lay it in the pie dish, and gently unfold it. Gently press the dough against the bottom and sides of the pan to remove any air gaps. Trim the edges so they are all about 1-inch past the edge.
- Fold the dough under so the edge of the dough lines up with the rim of the pie plate. Crimp the edges of the dough.
- Refrigerate the prepared dough for 1 hour.
Make the Streusel Topping
- While the dough is chilling make the streusel. Combine the flour, cinnamon and salt in a medium bowl and whisk to combine. Cut the butter into 1/2-inch cubes, add to the dry ingredients and use your fingers to work the butter into the dry ingredients until it the butter is broken down into small pieces. Add the sugar and you’re your fingers and work the sugar into the mixture. It should resemble coarse sand. Cover the bowl with plastic wrap and refrigerate until you are ready to bake the pie.
Assemble the Pie
- Preheat the oven to 400°F. Place a half baking sheet in the oven.
- Place the blueberries in a bowl, zest the lemon onto the blueberries. Juice the lemon, add the lemon juice and vanilla extract to the berries and Use a spatula to toss the blueberries with the zest, juice, and extract.
- Whisk together the sugar and the tapioca flour. Add it to the blueberries and gently fold the mixture into the berries until the it is completely moistened.
- Remove the pie dough from the refrigerator, add the blueberry filling, and then distribute the streusel across the top of the blueberries.
Bake the Pie
- Bake the pie for 15 minutes at 400°F, then reduce the heat to 350°F without opening the oven doir and bake the pie for another 45-55 minutes until the filling is bubbly and the center reaches 210-212°F.
- If the edges of the pie become too brown during baking place a pie shield around the edges and continue baking the pie.
- Remove the pie from the oven. Place it on a cooling rack and allow to cool for at least 3 hours before serving.
Serving the Pie
- If you want clean slices, let the pie cool completely, and then refrigerate for about 1 hour before slicing.
Storing the Pie
- Store the pie at room temperature for up to 2 days in an airtight container or lightly covered with plastic wrap.
- After 2 days, store it in the refrigerator for up to 5 days covered with aluminum foil.
Notes
Rolling Out the Pie Dough: If at any time the pie dough becomes too soft to handle place the dough in the refrigerator for 15 minutes and then continue with rolling it out.
Baking the Pie on a Baking Sheet: Baking the pie on a hot baking sheet will ensure that the bottom of the pie dough browns and will catch any pie juices that bubble over.
Shield the Edges, if Necessary. The crimped edge browns faster than the center bakes. A pie shield or a ring of foil placed over the edges will allow the pie to continue baking without the edges turning too dark.
Nutrition
Calories: 626kcal | Carbohydrates: 121g | Protein: 9g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 296mg | Potassium: 223mg | Fiber: 6g | Sugar: 54g | Vitamin A: 467IU | Vitamin C: 19mg | Calcium: 27mg | Iron: 4mg