Last week a friend gave us a 5 pound bag of frozen blueberries. I was tempted to let them sit until winter since we are so enjoying lots of fresh blueberries right now. But with only an above-the-fridge freezer that I like to keep full with meals, I realized that probably wasn’t the most prudent idea.
So I decided to make a blueberry pie today and to use some of those frozen blueberries. I just winged it as I went. I was also listening to my kids play with my father-in-law and a new toy he brought for them. So, I wasn’t fully focused. You’ll see what I mean.
Blueberry Crumble Pie
- 1 1/4 c. flour
- 1/2 t. salt
- 1/3 c. cold butter, cut into pieces
- 4-5 T. col water
- 6 c. fresh or frozen blueberries
- 1/2 c. sugar
- 2 T. cornstarch
- 1 T. water
- 1/2 c. old-fashioned oats
- 1/3 c. brown sugar
- 2 T. flour
- 1/4 c. butter, cut into pieces
1. In a large bowl, combine flour and salt. Cut in butter until crumbly. Stir in cold water just until dough starts to form a ball. Pat into a ball with hands and roll out. Press into a 9 inch pie plate.
2. Wipe out the bowl and add blueberries. Toss with sugar. In a small cup, dissolve cornstarch in water. Stir into the berries. Pile in pie crust.
3. In a small bowl, combine oats, brown sugar and flour. Cut in butter until crumbly. Sprinkle over blueberries.
4. Bake at 350 degrees for 45 – 60 minutes. Cover top and crust edge with foil if it gets to brown. Let cool at least one hour before cutting.
And here is what happens when you forget to add the cornstarch. Oops! I stared at the pie as it cooled just hoping it would miraculously firm up. No such luck though.So we are enjoying some delicious blueberry soup pie instead.
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