Blueberry Crumble Pie

Blueberry Crumble Pie
Food & Drink Summer 2016

CRUST

  • 2 cups (500 mL) flour
  • ½ tsp (2 mL) kosher salt
  • 2 tbsp (30 mL) sugar
  • ¾ cup (175 mL) canola oil
  • 1 tbsp (15 mL) vanilla
  • 2 tbsp (30 mL) milk

FILLING

  • 2½ dry pints fresh blueberries, about 5 cups (1.25 L)
  • Freshly squeezed lemon juice from half a lemon
  • ¼ cup (60 mL) sugar
  • 1 tbsp (15 mL) flour
  • 1 tbsp (15 mL) cornstarch

CRUMBLE TOPPING

  • ½ cup (125 mL) flour
  • 2 tbsp (30 mL) sugar
  • 3 tbsp (45 mL) brown sugar
  • ½ tsp (2 mL) kosher salt
  • 2 tbsp (30 mL) cold butter
  • 1 tsp (5 mL) vanilla

Prep:
1 Preheat oven to 350°F (180°C).

2 To make crust, add flour, salt and sugar to a 9-inch (23-cm) pie plate. Stir in oil, vanilla and milk. Work together into a patty of dough (dough will be quite moist) and remove ¼ cup (60 mL) of it, setting aside for crumble topping.

3 Press remaining dough evenly into pie plate, making sure it isn’t too thick on the bottom. Prick bottom of crust all over with a fork, then place pie plate on a baking sheet and bake in oven until very lightly golden, approximately 12 minutes. Remove and set aside.

4 To make filling, combine fresh blueberries with lemon juice, sugar, flour and cornstarch. Mix thoroughly and pour into prepared pie crust. It will be quite full.

5 Raise oven temperature to 425°F (220°C).

Posted on August 1, 2016 and filed under desserts & sweets.