Blueberry Crumb Pie
 Click to enlarge | Ingredients: Metric Units recipe for pie crust for single-crust pie
2 c. fresh blueberries 3/4 c. sugar 1 Tbsp. cornstarch 1/4 c. flour 1 tsp. cinnamon Crumb Topping 1 c. sugar 1 c. flour 8 Tbsp. butter (1/4 lb., 1 stick) |
Directions:
A summer classic that comes together in a snap.
In a medium bowl, toss blueberries with sugar, cinnamon, cornstarch and 1/4 c. flour.
Preheat oven to 425°F.
Line a pie plate with a prepared pie crust (put it together from scratch or use a refrigerated crust).
Pour berries into crust.
In another bowl, make crumb topping. Combine flour and sugar. Cut the butter into small pieces and work it into the flour and sugar until it starts looking like streusel topping (like you'd find on top of a coffeecake). Strew streusel over top of berries - make a layer of the crumb topping on top of the pie.
Bake at 425°F for 15 min.
Reduce heat to 350°F and continue to bake for 30 min. more.
Serve with a dollop of vanilla ice cream - what a sweet ending!
In a medium bowl, toss blueberries with sugar, cinnamon, cornstarch and 1/4 c. flour.
Preheat oven to 425°F.
Line a pie plate with a prepared pie crust (put it together from scratch or use a refrigerated crust).
Pour berries into crust.
In another bowl, make crumb topping. Combine flour and sugar. Cut the butter into small pieces and work it into the flour and sugar until it starts looking like streusel topping (like you'd find on top of a coffeecake). Strew streusel over top of berries - make a layer of the crumb topping on top of the pie.
Bake at 425°F for 15 min.
Reduce heat to 350°F and continue to bake for 30 min. more.
Serve with a dollop of vanilla ice cream - what a sweet ending!
Submitted by Gretchen Grant
Contributed on: Sunday July 1st, 2007 and modified on Wednesday August 1st, 2007
Contributed on: Sunday July 1st, 2007 and modified on Wednesday August 1st, 2007