Easy Blueberry Crumble Pie
An easy way to make those harvested blueberry quarts and turn them into pies of lovely bluepurple delight
An easy way to make those harvested blueberry quarts and turn them into pies of lovely bluepurple delight
- 1/4 cup sugar
- ingredients:
- 2 tablespoons lemon juice
- 3 tablespoons water
- 1/2 cup flour
- 1 first pie crust -
- 1 i used dr. oketer pie crust mix
- 1 second-filling -
- 3 cups blueberries rinsed gently and drained
- 1 third- wet ingredients
- 1 pinch vanilla extract
- 1 fourth- dry ingredients
- 7 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 fifth - last - crumble topping
- 1/4 cup butter or margarine melted
- Carbohydrate 44.0609929166667 g
- Cholesterol 20.3533333333333 mg
- Fat 8.10380333333333 g
- Fiber 2.41461673559745 g
- Protein 1.99583416666667 g
- Saturated Fat 4.93083691666667 g
- Serving Size 1 1 Serving (141g)
- Sodium 58.5262083333333 mg
- Sugar 41.6463761810692 g
- Trans Fat 0.674125999999999 g
- Calories 252 calories
Step-by-step
- Preheat oven to 375 Fahrenheit
- Mix the pie crust as shown on directions of package. Or use pre-done pie shells. Use a 9" pie plate, with the pie crust on the bottom
- Put 3 cups of fresh blueberries in a colander and rinse and drain completely. Pour the blueberries in the pie crust and let sit and do the next steps.
- Mix all (#3) the wet ingredients in a medium bowl.
- Mix all (#4) dry ingredients in a small bowl. Slowly introduce the cornstarch and spices into the wet ingredients, mixing with a whisk constantly so that it become a light coffee colour, MIX WELL!!! It should be the consistency of milkshake, but not too thick!
- Pour all of step 4 into the pie plate with the blueberries. Step 4 mixture should cover all the blueberries and the berries should sit there in step 4's mixture.
- Mix all (step 5) ingredients till it looks like little bits and uneven pieces of brown sugar. With your hand, gently shake all the topping evenly over the blueberries in the pie crust pastry and place ready pie in oven. Bake for 60 minutes or until golden brown. Let sit and cool to warm for about 20 minutes. Serve with ice cream or whipped cream. Lovely evening dessert - Enjoy!
Cornstarch holds this entire structure together by binding the juices released during baking into a stable gel. Without sufficient starch hydration, berry pies slump into soup upon slicing. Whisking the cornstarch, sugar, lemon juice, water, and spices into a milkshake consistency before pouring it over the fruit ensures the thickening agent distributes evenly without forming hard lumps.
Freezing unbaked fruit pies requires careful handling of raw starches and pastry fats. Assemble the pie completely inside a metal pie plate, wrap it tightly in multiple layers of plastic wrap followed by aluminum foil, and freeze for up to three months. Bake frozen pies directly from the freezer, adding 15 to 20 minutes to the standard 375-degree Fahrenheit oven time while tenting the crust with foil to prevent excessive browning before the center bubbles.
Fresh blueberries provide natural pectin that supports the thickening process, whereas frozen berries release significantly more excess liquid as they thaw. When utilizing frozen fruit instead of fresh, toss the unthawed berries in an extra tablespoon of cornstarch to absorb the surplus moisture and maintain the target viscosity.
