Blueberry Crumble Pie from Vicki Delany

 Ah, blueberries. The perfect dessert all on their own and the perfect ingredient for pie!  I might argue that blueberries are the best food of them all.  Feel free to challenge me if you like.

This pie is lovely, sort of a cross between a pie and a crumble. I made it when I was having a minor illness, but I had company coming and thought it would be easier for me than rolling out dough. Which it was. It would suit those who find making proper pie pastry daunting. The crumble crust is made right in the pie plate!

Blueberry Crumble Pie

Ingredients:

CRUST

2 cups (500 mL) flour
½ tsp (2 mL) salt
2 tbsp (30 mL) sugar
¾ cup (175 mL) canola oil
1 tbsp (15 mL) vanilla
2 tbsp (30 mL) milk

FILLING

2½ dry pints fresh blueberries, about 5 cups (1.25 L)
Freshly squeezed lemon juice from half a lemon
¼ cup (60 mL) sugar
1 tbsp (15 mL) flour
1 tbsp (15 mL) cornstarch

CRUMBLE TOPPING

½ cup (125 mL) flour
2 tbsp (30 mL) sugar
3 tbsp (45 mL) brown sugar
½ tsp (2 mL) salt
2 tbsp (30 mL) cold butter
1 tsp (5 mL) vanilla

Directions:

Preheat oven to 350°F

To make crust, add flour, salt and sugar to a 9-inch (23-cm) pie plate. Stir in oil, vanilla and milk. Work together into a patty of dough(dough will be quite moist) and remove ¼ cup (60 mL) of it, setting aside for crumble topping.

Press remaining dough evenly into pie plate, making sure it isn’t too thick on the bottom. Prick bottom of crust all over with a fork, then place pie plate on a baking sheet and bake in oven until very lightly golden, approximately 12 minutes. Remove and set aside.

To make filling, combine fresh blueberries with lemon juice, sugar, flour and cornstarch. Mix thoroughly and pour into prepared pie crust. It will be quite full.

Raise oven temperature to 425°F

For crumble topping, put the flour, sugars and salt into a bowl. Using your fingers blend in butter until mixture is crumbly. Add vanilla and the ¼ cup (60 mL) of reserved pie-crust dough to the crumble, blending it in with your fingers. Mound crumble topping all over top of blueberries.

Bake on baking sheet for 15 minutes, then lower heat to 375°F for another 25 to 30 minutes or until pie is golden. Let cool for several hours before eating.

 

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