It’s taken me a few years of intense pie-making casual experimenting, but I can finally conceded that all of those folks who insist on tapioca as a thickener in fruit pies are right. This, along with the tapioca, helps give you a thicker, more intensely flavored filling that sets well, doesn’t produce a pool of liquid whenever you try to cut into it, but still has whole berries that pop in your mouth. The filling in this pie is a mix of cooked blueberries and raw ones-half of the berries are simmered with lemon juice and zest until they’re thick and jammy, and the other half are added raw, right before baking.
The topping is rich with the nutty flavor of browned butter, and has plenty of almonds and brown sugar too. This crumble was last seen on my Rhubarb Streusel Tart, and ever since I made that tart I’ve been wanting to incorporate the crumble into other dishes. I love that this pie is a combination of two of my favorite blueberry desserts-pie and fruit crumble. Give me your poor, your tired, your frozen berries yearning to be made into pie, and I will give you a recipe for the best dang Blueberry Crumble Pie you’ll ever taste. All of the flavors and textures mean that it’s a forgiving pie if you’re making it with less-than-optimal fresh berries, or frozen ones. It’s flavored with lemon and a hint of cinnamon, and topped with a brown butter almond crumble. I’ll always prefer pies made with fresh berries, but this one can easily be made with frozen, if you don’t have good fresh ones available to you. Still looking for more? Check out this stunning Blueberry Layer Cake and this delicious, homemade Blueberry Sauce. It’s the perfect dessert for weekend barbecues, potlucks, or-yes, I’m going there-even brunches. We’ve mostly been eating them raw, but they’ve also made their way into smoothies, pancakes, and now, this beast of a pie. They’ve finally come down in price in my area, so I’ve been buying pints and pints of them. We’ll also be enjoying blueberries by the bushel, because I have an untreated blueberry addiction and am not seeking help. We’ll be grilling with friends, and swimming-or refusing to swim and pouting on the edge of the pool, depending on toddler whims. Jason actually has the day off of work, and Asher will be home from day care, so I’m pinky-swearing that I’ll put my computer away and we’ll spend some quality time together as a family.
This Memorial Day, though, I’m a little less grinchy and a little more excited. Now that I’m a member of the fuzzy slipper work-from-home club? Most holidays are just another word for “everyone’s going to be all up in my grill at the grocery store during daytime hours.” When I was a blazer-and-heels wearing office worker? You would see Memorial Day and other holidays circled on my calendar with three neon highlighters in different shades of desperation. The thick blueberry filling is flavored with lemon and a hint of cinnamon, then topped with a brown butter almond crumble.Įver since I started working for myself, national holidays haven’t been quite as exciting as they used to be. Serve in a bowl with a spoon next to the hand pies.This Blueberry Crumble Pie has a beautiful blend of flavors and textures. If you want to flavor it, mix in lavender or mint. Using a handheld mixer or whisk, combine the heavy cream and powdered sugar and whip until medium-stiff peaks. Bake for 30 to 35 minutes, until golden brown and bubbly. Remove sheet pans from the freezer and coat each hand pie with the egg wash. Place the sheet pans into the freezer for 30 minutes or up to 1 month until ready to bake.
Pierce the top of each hand pie with a knife for a small vent. Place hand pies onto parchment-lined sheet pans, 6 pies per pan. Repeat with the second roll of dough and filling until 12 hand pies are complete. The filling should fit snugly in the folded over pie crust without any open spaces. Place 1 to 2 tablespoons into the center of each and pinch the sides closed. Cut into six rectangles or free-form shapes. On a lightly floured surface, roll out your pie crust to a rectangle shape. In a medium bowl, stir together the blueberries, cornstarch, sugar, lemon juice and lemon zest until evenly combined. Line two baking sheets with parchment paper.
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