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A crisp and crunchy crumb topping is the perfect match for a juicy berry pie filling. You can substitute fresh, wild blueberries for the more standard, domestic cultivated berries in this pie. These intensely flavored wild berries are usually available during the heat of summer.
Ingredients
- 1 recipe Basic Pie Dough
- 3/4 cup plus 5 Tbs. all-purpose flour
- 2/3 cup firmly packed light brown sugar
- 1/3 cup plus 1 Tbs. granulated sugar
- 2 tsp. ground cinnamon
- 1/8 tsp. salt
- 8 Tbs. (1 stick) cold unsalted butter, cut into 3/4-inch pieces
- 5 cups blueberries
Directions
Position a rack in the lower third of an oven and preheat to 400°F.
Roll out the dough and transfer to a 9-inch pie dish. Refrigerate until firm. Line the chilled piecrust with a piece of heavy-duty aluminum foil. Fill with dried beans, uncooked rice or pie weights. Bake until the crust dries out, about 15 minutes; to check, lift an edge of the foil. Carefully remove the weights and foil. Reduce the heat to 350°F. Continue to bake until the crust is lightly browned on the edges and dry-looking on the bottom, about 5 minutes more. Transfer the crust to a wire rack.
Increase the heat to 375°F.
In a large bowl, stir together the 3/4 cup flour, 1/3 cup of the brown sugar, the 1/3 cup granulated sugar, 1 tsp. of the cinnamon and the salt. Scatter the butter pieces on top and toss with a fork or your fingers to coat with the flour mixture. Using your fingertips or a pastry blender, work the ingredients together until the mixture forms large, coarse crumbs the size of large peas. Set the topping aside.
In a large bowl, combine the blueberries, the remaining 1/3 cup brown sugar, the remaining 1 tsp. cinnamon and 4 Tbs. of the flour. Stir gently to coat the blueberries evenly. Sprinkle the remaining 1 Tbs. flour and the 1 Tbs. granulated sugar over the bottom of the prebaked crust. Pour the filling into the crust, spreading it evenly.
Sprinkle the topping evenly over the blueberry filling. Bake the pie until the topping is golden brown and the blueberry filling just begins to bubble, 50 to 60 minutes. Transfer to a wire rack and let cool completely. Serve at room temperature. The pie is best served the day it is baked. Makes one 9-inch pie.
Adapted from
Williams-Sonoma,
Essentials of Baking,
by Cathy Burgett, Elinor Klivans & Lou Seibert Pappas
(Oxmoor House, 2003).
Rated 5 out of
5
by
ChristineGkitchen from
Very nice
The topping looked like it was too floury but it all came together in the end.
Date published: 2023-04-30
Rated 5 out of
5
by
Anonymous from
This has become my go to for berry pie
I have made this recipe several times now and due to the ease and delicious non-runny results, this recipe has become my go to for berry pie. Always turns out delicious no matter if I use just blueberries, or a combination of blueberries and blackberries, or even blueberries, blackberries and raspberries.
Date published: 2020-04-14
Rated 1 out of
5
by
Maryc26 from
Crumb topping didn’t bake
Either the recipe made too much crumb topping or it just didn’t bake evenly. After the crust was brown the topping is still flour.
Date published: 2019-06-02
Rated 3 out of
5
by
Marie4 from
Disappointed
Although the pie was acceptable, it was disappointing. I found the crumb crust to have too much brown sugar. It was more of a brown sugar topping than a crumb crust topping.
I would recommend the recipe, but I would definitely adjust the ingredients in the future.
Date published: 2014-07-27
Rated 5 out of
5
by
CaseyLovesPastry from
Easy recipe to alter
This is a great recipe and my favorite pie to make! I've never actually made it with just blueberries. I always exchange 1-2 cups of the blueberries for another type of berry. 2 cups of blackberries seems to be the most popular in my house, and at parties. Even my pastry chef boss was impressed. It's great for the summer when berries aren't as expensive.
Date published: 2014-06-16
Rated 5 out of
5
by
freshflowers from
Favourite Blueberry Pie
This is my favourite blueberry pie recipe. I make it with fresh picked berries. Each time I make it, it disappears! Word of caution though, make it the SAME day you intend to serve it as the crust becomes soggy if kept overnight. You won't have to worry about any leftoversâș
Date published: 2014-02-15
Rated 2 out of
5
by
Floridagirl88 from
Part One ....
Let me start off by saying I was on vacation in PA. and took my city kids to pick blueberries in the country. We ended up with 15 lbs., yes I said 15. The first thing I thought of was Pie! My husbands favorite. I went on line to find a recipe and came across this one. This is my first time ever making a pie. I bought a deep dish pie crust to save time. As I read through the directions and other reviews no one mentioned any thing about having to much filling. The amount of filling was enough for me to fill 2 deep dish pie shells. I had made 2 amounts of the filling for 2 pies. (Dont do that) Also, the crumb toping dont use your fingers use a fork to blend the crumb toping. My fingers mushed it all together....No pea size anything! Will review the taste when the pies are done. Wish me luck!
Date published: 2013-07-12
Rated 5 out of
5
by
Buckeyegal4 from
Best pie ever
I don't like blueberries, but my husband deemed this the best pie he has ever had.
Date published: 2013-06-27
