Blueberry Crumble Pie

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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

Prep Time25 minutes
Total Time1 hour
Course: Dessert
Keyword: Pie

Ingredients

  • 1 1/4 cup flour
  • 1/2 tsp salt
  • 1/3 cup cold butter, cut into pieces
  • 4 – 5 tbsp col water
  • 6 cup fresh or frozen blueberries
  • 1/2 cup sugar
  • 2 tbsp cornstarch
  • 1 tbsp water
  • 1/2 cup old-fashioned oats
  • 1/3 cup brown sugar
  • 2 tbsp flour
  • 1/4 cup butter, cut into pieces

Instructions

  • 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.
  • 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.
  • In a small bowl, combine oats, brown sugar and flour. Cut in butter until crumbly. Sprinkle over blueberries.
  • 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.

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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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