Blueberries are one of the highlights of Summer. These naturally blue native fruits were called star berries by Native Americans due to the five-pointed star shape at the blossom end of the fruit. While blueberries were commonly eaten in New England where the plants grew, the fruit was not well known outside that region. Their popularity spread during the Civil War, when many Union soldiers were fed the berries for the first time. Blueberries are currently the second most popular berry in the United States.
The first documented blueberry pie recipe appeared in an 1872 cookbook. The dessert has been a cultural symbol of comfort and nostalgia ever since. Today’s pie recipe highlights this home grown fruit and will be the grand finale of our Independence Day celebration.
Blueberry Crumb Pie
Blueberry Crumb Pie (adapted from smittenkitchen.com) Total Time Required: 2 hours, Servings: 10
Ingredients:
Crust
- 1-1/4 cups all-purpose flour
- 1-1/2 teaspoons granulated sugar
- 1/2 teaspoon table salt
- 1/2 cup cold unsalted butter, cut into chunks
- 1/4 cup very cold water
Filling
- 6 cups (about 2 pints) blueberries
- 3/4 cup granulated sugar
- juice of half a lemon
- 7 tablespoons instant tapioca
- pinch of salt
Crumbs
- 1/2 cup unsalted butter, melted
- 6 tablespoons granulated sugar
- finely grated zest of half a lemon
- 1 teaspoon baking powder
- 1-1/3 cups all-purpose flour
- two pinches of salt
Directions:
In the large bowl of a stand mixer, combine the flour, salt, and sugar. Add the butter and mix until the mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Add the cold water and mix until large clumps form. Use your hands to knead the dough until it comes together. Wrap the dough in a sheet of plastic wrap and refrigerate it for at least one hour.
Make the pie crust and refrigerate it for 1 hour.
Preheat the oven to 400°F. On a floured pastry board or counter, roll the dough out into a 12 to 13-inch circle. Gently transfer the dough to a 9 1/2-inch standard pie plate. Trim any overhang to about 1/2-inch. Fold the overhang under the edge of the pie crust and crimp it. Freeze the crust for 15 minutes, until it is solid. Using a fork, dock the crust all over the bottom. Coat a piece of foil with butter or nonstick spray and press it tightly against the frozen pie shell, covering the dough and rim and molding the foil to fit the shape of the edges. Bake the crust for 20 minutes, then carefully remove the foil. Press any parts of the crust that have puffed gently back into place. Reduce the oven temperature to 375°F.
Roll out the pie crust, transfer it to the baking dish, and dock the bottom of the crust.
Meanwhile, make the blueberry filling. Mix the blueberries in a large bowl with the sugar, lemon juice, tapioca, and salt, then set the filling aside.
Make the blueberry filling.
For the crumb topping, stir the sugar, zest, baking powder, flour, and salt into the melted butter in a large bowl with a fork until crumbs form.
Combine the ingredients for the topping . . .
. . . until large crumbs form.
Pour the filling into the baked crust and scatter the crumbs over the top. Bake the pie for 50 to 60 minutes, checking the pie halfway through. If the crumbs are browning, cover the top of the pie with a piece of aluminum foil. The pie is done when bubbles form at the edges and through the crumbs.
Transfer the filling to the parbaked crust, then add the crumb topping.
Allow the pie to cool until it is at least at room temperature before serving. The pie will be even better set after a night in the fridge. Bring it back to room temperature before serving. Serve with whipped cream or ice cream, if desired.
Celebrations are best when enjoyed with pie!
Blueberry pie is the perfect finale for 4th of July celebrations! ~Linda
Blueberry Crumb Pie (adapted from smittenkitchen.com) Total Time Required: 2 hours, Servings: 10
Ingredients:
Crust
- 1-1/4 cups all-purpose flour
- 1-1/2 teaspoons granulated sugar
- 1/2 teaspoon table salt
- 1/2 cup cold unsalted butter, cut into chunks
- 1/4 cup very cold water
Filling
- 6 cups (about 2 pints) blueberries
- 3/4 cup granulated sugar
- juice of half a lemon
- 7 tablespoons instant tapioca
- pinch of salt
Crumbs
- 1/2 cup unsalted butter, melted
- 6 tablespoons granulated sugar
- finely grated zest of half a lemon
- 1 teaspoon baking powder
- 1-1/3 cups all-purpose flour
- two pinches of salt
Directions:
In the large bowl of a stand mixer, combine the flour, salt, and sugar. Add the butter and mix until the mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Add the cold water and mix until large clumps form. Use your hands to knead the dough until it comes together. Wrap dough in a sheet of plastic wrap and refrigerate it for at least one hour.
Preheat the oven to 400°F. On a floured pastry board or counter, roll the dough out into a 12 to 13-inch circle. Gently transfer the dough to a 9 1/2-inch standard pie plate. Trim any overhang to about 1/2-inch. Fold the overhang under the edge of the pie crust and crimp it. Freeze the crust for 15 minutes, until it is solid. Using a fork, dock the crust all over the bottom. Coat a piece of foil with butter or nonstick spray and press the foil tightly against the frozen pie shell, covering the dough and rim and molding the foil to fit the shape of the edges. Bake for 20 minutes, then carefully remove the foil. Press any parts of the crust that have puffed gently back into place. Reduce the oven temperature to 375°F.
Meanwhile, make the blueberry filling. Mix the blueberries in a large bowl with the sugar, lemon juice, tapioca, and salt, then set the filling aside.
For the crumb topping, stir the sugar, zest, baking powder, flour, and salt into the melted butter in a large bowl with a fork until crumbs form.
Pour the filling into the baked crust and scatter the crumbs over the top. Bake the pie for 50 to 60 minutes, checking the pie halfway through. If the crumbs are browning, cover the top of the pie with a piece of aluminum foil. The pie is done when bubbles form at the edges and through the crumbs.
Allow the pie to cool until it is at least at room temperature before serving. The pie will be even better set after a night in the fridge. Bring it back to room temperature before serving. Serve with whipped cream or ice cream, if desired.