Monday, November 2, 2015

Blueberry Crumble Pie

3 pints blueberries
1 cup granulated sugar
4 tsp cornstarch
1/2 tsp finely chopped lemon zest
Pinch of ground black pepper

1-½ cups flour
1 cup firmly packed dark brown sugar
¾ cups unsalted butter, cut into little pieces

1 frozen crust

To make the fruit filling, in a large bowl, mix all the ingredients well. Crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.

To make the crumble, mix the flour and brown sugar in a food processor until thoroughly combined. Add the butter and pulse until the mixture forms a crumble (do not overwork the mixture). Refrigerate until you are ready to use it. 

To make the pie, preheat the oven to 350°F. Cover crust with a piece of parchment paper and fill it with dried beans. Bake for 8 minutes, or until the crimped edges are firm. Remove the paper and beans and bake for 3 to 5 more minutes to firm the bottom. Fill the crust with the berry mixture, spread out the mixture, and top the pie generously with the crumble. Bake for 1 hour, or until the filling starts to bubble. Cool on a rack.

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