I love pie, who doesn’t love pie?!?! Sure the crust is important but I really love a good crumble on top. This is the best Blueberry Crumble Pie that I have ever made. There is something just so perfect about the fresh blueberry filling and that simple yet amazing crumble of oats, cinnamon, brown sugar, flour and butter. Everything about this pie is heavenly.
I used the same pie crust recipe as I always do; its simple to make and I love how tender and light it is. If you’ve seen my Apple or Peach Pie recipes, then you know the crust I’m talking about. The blueberries themselves don’t need very much, this time of year I can find them at local farms and they are plump and sweet. A little bit of sugar and some flour to thicken it up a bit and thats all there is to it fresh filling.
{NOTE: the crust recipe makes a larger batch that I generally separate into thirds. You will need just one piece here and the other two pieces can be refrigerated for several days or frozen for later use}
Like I said before, I love all things that have a crumble topping, it adds the perfect bit of texture and crunch. Just a handful of simple ingredients and getting your hands a little messy to get the crumble together. All baked until beautifully golden and those blueberries are bubbling over a bit. A dollop of fresh whipped cream, a bit of fresh mint and this is sweet treat heaven on a plate.
- For the crust:
- 8 oz greek yogurt cream cheese, diced
- 2 sticks cold unsalted butter, small dice
- 3 cups flour
- 1/2 cup pure cane sugar
- a pinch of salt
- approx 3-4 Tbsp cold water
- For the blueberry filling:
- 2 1/2 pints fresh blueberries
- 1/3 cup flour
- 1/3 cup sugar
- For the crumble topping:
- 1 stick unsalted butter, room temp
- 1 1/4 cups old fashioned rolled oats
- 1/3 cup brown sugar
- 1/4 cup flour
- 1 1/2 tsp cinnamon
- Preheat your oven to 350 degrees.
- Add the flour, sugar and salt to a food processor with the dough blade. Pulse a few times to mix.
- Add in the cream cheese and butter. Pulse until the butter and cream cheese are just incorporated.
- Add in the cold water and again just pulse a few times until the dough starts to come together. You don’t want to over mix otherwise the crust will be tough rather then tender and flaky.
- Pour the dough out onto a clean, lightly floured surface. Knead the dough just a little bit.
- Break off a softball sized ball of the dough, press down just a bit and refrigerate for about 10-15 minutes to get that butter cold again. {NOTE: you can refrigerate or freeze the remaining dough}
- Roll the dough out into a circle using a rolling pin to about 10 inches in diameter.
- Place the dough in the bottom of a tart pan and work the crust up the sides of the pan.
- Add the blueberries, flour and sugar to a bowl and toss. Add the mixture to the tart pan and spread evenly.
- Now for the crumble, add the oats, butter, brown sugar, flour and cinnamon to a bowl. Using your hands press together the ingredients until evenly incorporated. Pour the crumble overtop.
- Bake for approx. 1 hour, until the crust and crumble are golden and the filling bubbly.
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Mary Frances
I’ve had blueberry crumble and I’ve had blueberry pie, but never blueberry crumble pie before. Yours looks fantastic!