Why I love this blueberry crumble pie
Summer is almost over and for once, I’m not ready to let it go. After months of doing pretty much nothing, we’ve gotten into quite the groove.
There’s been lots of sleeping in and lounging by the pool. I’m 100% not ready for virtual school to start next week
So this week, we’re indulging as much summer as we can. Grilled chicken, tomato salad, rose sangria, blueberry crumble pie.
It’s all perfect and free from responsibility, which I’ll take any day this year.
Ingredient notes: I’ve used my vegan pie crust for this recipe, but you can easily swap it out for store bought crust. Most brands are naturally dairy free, so it’s a great shortcut.
How to make blueberry pie with crumb topping
Make the blueberry pie filling. Add the blueberries to a large mixing bowl. Add sugar, lemon juice, cornstarch and cinnamon. Stir until the blueberries are evenly coated in the cornstarch and the lemon juice makes it all look a bit wet.
Assemble the pie. Place the pie crust into the pie plate, gently pressing the crust into the sides. Cut off the excess and crimp the pie crust edges into a scallop (totally optional, only do this if you want to).
Mix the crumble topping. With the topping ingredients together in a mixing bowl. Then cut in the cold (as cold as you can get it!) shortening until a crumb forms. Top the pie with the crumble.
Bake the pie. Once the crumble is on the top of the pie, bake it for 45 – 55 minutes, or until the crumble is golden brown and the filling is bubbling.
Remove it from the oven and let the pie rest until it’s completely cooled to room temperature. This step is important because the pie needs to set. If you rush this or skip it, the pie will fall apart when slicing.
More dairy free pie recipes: dairy free pumpkin pie / sour cherry pie / ice cream pie / ginger peach galette
Frequently asked questions
I find that cornstarch is the best thickening agent for blueberry pie. You don’t need a ton of it so the flavor isn’t too overwhelming and the cornstarch stands up to long periods of heat (like the pie baking).
If your pie is runny, it hasn’t cooked long enough or you didn’t let it cool for a long enough time. If you didn’t bake your pie long enough, the pie will cornstarch will not thicken. Cooling is also necessary for the cornstarch to do it’s job and thicken the pie. Don’t rush this step.
Blueberry pie should be good for 4 – 5 days.
More blueberry recipes: Dairy free blueberry muffins / Blueberry crumb bars / Blueberry peach sangria
Blueberry Crumble Pie
Ingredients
For the blueberry pie filling:
- 3 pints blueberries
- 2 tablespoons lemon or lime juice
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon cinnamon
- 1 pinch coarse salt
For the crumble topping:
- 1/3 cup flour
- 1/4 cup sugar
- 1/4 cup oats
- 1/4 teaspoon cinnamon
- 1 pinch coarse salt
- 1/4 cup shortening, chilled
Instructions
- Preheat oven to 375˚F.
- Combine the filling ingredients in a large bowl. Stir to coat the blueberries evenly with the cornstarch and sugar.
- Place the pie crust into a pie plate, pressing it gently into the sides. Trim the excess crust. If desired, crimp the sides into a scallop.
- Add blueberry filling to pie crust.
- Whisk the topping ingredients together in a large bowl. Cut in the shortening using a pastry cutter or two forks, until a small crumb forms. Crumble topping over pie.
- Bake for 45 – 55 minutes, or until pie is bubbling and the topping is golden brown.
- Remove from oven and allow the pie to cool completely before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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