I love blueberries. Especially fresh! But really, I’ll eat them many different ways-with my yogurt, in smoothies, by the handful, in salads, pies and cobblers…like I said, I love them! So when I found a recipe for a Blueberry Crumb Pie on the Food Network, I couldn’t wait to try it. It just so happened that fresh organic blueberries were on sale at my grocery store. It also just so happened that Tommy’s grandparents were coming into town for the weekend. There was no way I could pass up this perfect opportunity to try out the new recipe.
So I set out to the kitchen and got to work. I tweaked the recipe just a bit, which is what you’ll find at the end of this post, but you can find the original recipe here.
This recipe includes three parts:
A whole-wheat crust:
A blueberry filling:
And an Almond Streusel topping:
The final product is absolutely delicious. It’s great warm, room temperature, and cold. However you eat it, your taste buds and stomach will thank you!
Blueberry Crumb Pie
- 3/4 cup whole wheat flour
- 3/4 cup all purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 10 tablespoons butter
- 6 cups blueberries
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 3 tablespoons whole-wheat flour
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
Almond Streusel Topping:
- 3/4 cup slivered almonds
- 1/2 cup packed light brown sugar
- 1/2 cup whole-wheat flour
- 4 tablespoons butter, melted
- Pinch of salt
Preheat oven to 350 degrees F.
Make the dough: Combine dry ingredients and half of the butter (cut up into small pieces). Use a fork to mix them up into small balls. Add the remaining butter and continue mixing with a fork until all mixture is in pea-size balls. Add 2 tablespoons cold water at a time, mixing with fork, until dough begins to come together. Turn the dough out onto a large piece of plastic wrap and press into a ball and wrap tightly. Refrigerate for about 30 minutes. Take out of refrigerator, and roll out dough to put in pie pan. Center the dough in a 9-inch pie pan, folding the overhang under itself and crimp the edges. Lightly prick the bottom of crust with a fork, then bake for 20 minutes, or until golden brown. Take out and let cool.
Meanwhile, make the filling: Bring 3 cups blueberries, 1/2 cup sugar to a simmer on stove in saucepan over medium heat, crushing the berries slightly with a wooden spoon. Cook, stirring occasionally, until reduced by half, about 20 minutes. Transfer the blueberry mixture to a bowl; stir in the remaining 3 cups berries and 1/4 cup granulated sugar, vanilla, whole-wheat flour, cinnamon, and salt. Let cool completely.
Make the topping: Combine the nuts, brown sugar, whole-wheat flour, butter and salt. Mix together with a fork so that mixture forms into clusters and scatter on a baking sheet. Freeze 15 minutes.
Increase the oven temperature to 375 degrees F. Pour the blueberry filling into the crust and top with the frozen crumb topping. bake until the filling is bubbly and the topping is golden brown, 15 to 20 minutes. (If the topping browns too quickly, cover it with foil.) Transfer the pie to a rack and let cool.