Blueberry pie that is literally bursting with fruity flavor and a buttery crumble topping.
Pie and ice cream go together like stretchy jeans and my thighs.
Especially after you see all of the totally necessary and mandatory taste testing I did to make certain that the two are a match made in heaven. Meant to be. Serendipitously joined at the hip.
They are. For the record.
Which I can say with absolute certainty after taking enough bites of pie alone, ice cream alone, and then the two together to make my conclusions statistically significant.
The things I do for you people…
But…this pie is crazy good. And excess ice cream is never something to complain about.
So it was worth it.
Seriously…this pie is intensely fruity in the best possible way. Make it before blueberries disappear from our lives and/or become $6/pint.
Oh wait, that’s what they always are in NYC.
I love that you think I’m kidding.
And eat it with ice cream. Because you wouldn’t want to let all my quality control testing go to waste. (And check out this post for an awesome ice cream giveaway!!)
One year ago…Barley Salad with Roasted Summer Vegetables
Three years ago…Heirloom Tomato Salad with Red Onions, Dill and Feta
Four years ago…Caprese Pasta Salad
- 1½ cups plus 1 tsp all purpose flour
- 2½ tbsp sugar
- ½ heaping tsp cinnamon
- pinch of salt
- 11 tbsp chilled unsalted butter, cut into ½-inch pieces
- ¾ tsp vanilla extract
- 2 tbsp ice cold water
- 1 egg, beaten to blend
- ⅔ cup plus 3 tbsp sugar
- 2½ tbsp cornstarch
- 1 tsp finely grated lemon zest
- 2 tbsp fresh lemon juice
- 5 cups blueberries
- ¾ cup all-purpose flour
- 3 tbsp light brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- 5 tbsp unsalted butter, melted
- Combine the flour, sugar, cinnamon and salt in the bowl of a food processor, pulsing to combine. Add in the butter and pulse until butter is the size of peas. Add in the vanilla and water, pulsing again just until the dough comes together, adding more water by the tbsp if necessary. Gather dough into a ball and flatten into a disk. Refrigerate for at least 30 minutes and up to 24 hours.
- Roll out the dough between two sheets of parchment paper to ⅛-inch thick round. Peel off the top sheet of paper. Transfer the dough to a 9-inch deep dish pie plate. Discard the paper. Trim the overhang to ½-inch and crimp edges if desired. Refrigerate 20 minutes.
- Preheat oven to 350. Line the crust with parchment paper or foil. Fill with dried beans or pie weights. Bake until the crust is set, about 15 minutes. Remove the paper and beans. Brush the crust with the egg glaze. Bake until light brown, about 20 minutes. Cool completely.
- Whisk together the sugar, cornstarch, and lemon juice in a large bowl. Add in the blueberries and lemon juice and toss together until well combined. Let stand for 20-30 minutes, or until berries start to release their juices.
- Whisk together the flour, brown sugar, cinnamon and salt. Mix with the melted butter, using your fingertips to blend.
- Heat oven to 375. Pour the blueberry filling into the crust. Top with the crumble topping. Bake 1 hour 15 minutes, or until filling is bubbling and topping is golden.