This blueberry crumble pie starts with a flaky, all butter crust. It’s filled with a fresh blueberry and brown sugar filling. This pie is topped with the perfect crumble topping made with oats, brown sugar and flour
For the crust:
- ½ cup (1 stick) Danish Creamery European salted butter, cold
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 3 to 4 tablespoons ice water
For the filling:
- 24 ounces fresh blueberries (about 5 ½ cups)
- ½ cup all-purpose flour
- ½ cup light brown sugar
- Zest 1 lemon
- Juice of ½ lemon
For the crumble:
- 6 tablespoons Danish Creamery European salted butter, cold
- 1/3 cup all-purpose flour
- ¼ cup light brown sugar
- 2/3 cup rolled oats
- 1 teaspoon cinnamon
- For the crust: Cut the butter into cubes, about ½ inch thick. Butter should be very cold.
- In a food processor, combine the flour and salt and pulse gently to combine. Add the cubes of butter and continue pulsing until the mixture is crumbly.
- Next add the water, starting with 3 tablespoons and reserving the 4th tablespoon if needed. Pulse the water into the flour mixture until the dough begins to clump.
- Press the dough into a ball, flatten into a disc, about 5 inches wide. Wrap in plastic wrap and refrigerate for a minimum of 30 minutes.
- Roll the dough onto a lightly floured surface. Place the dough in a 9-inch pie plate, trim away the extra pie crust or fold under the edges. Crimp the edges and press a fork into the bottom of the crust several times. Refrigerate the dough while you’re preparing the filling.
- Preheat the oven to 375°F.
- For the filling: Rinse and dry the blueberries. In a large bowl, combine the blueberries with the flour and sugar and toss to coat the berries in the dry ingredients.
- Zest the lemon and then squeeze the juice over the berries and mix together until well combined. Let the mixture set for at least 10 minutes.
- For the topping: Dice the butter into small pieces and combine with the flour, sugar and cinnamon. Use a pastry cutter or two forks and press the butter into the dry ingredients until it resembles a crumbly mixture and the butter is broken down into smaller pieces.
- Next add the rolled oats and cut it into the flour mixture. Once it’s roughly combined, use your hands to start pressing the mixture into larger pieces.
- Pour your blueberry filling into the prepared crust and then sprinkle the crumble topping over the berries.
- Bake at 375°F for 60-65 minutes placed on a rack on the lower third of your oven. The filling should be bubbling. Remove from the oven and allow to cool for at least 2 hours.
Crust recipe from Challenge Dairy