Blueberry Crumble Pie

Blueberry Crumble Pie


  • 1 unbaked 9-inch deep dish pie crust, well chilled before filling
  • For the blueberry filling:
  • 2/3 cup granulated sugar
  • 2 1/2 tablespoons cornstarch
  • 1 teaspoon lemon zest, about 1 lemon
  • 2 tablespoons fresh lemon juice
  • 5 cups fresh blueberries, rinsed and dried
  • 1/2 of a small apple, peeled and cored, then grated
  • For the crumble topping:
  • 2/3 cup unbleached all-purpose flour
  • 1/3 cup light brown sugar
  • 1/3 cup cold butter cut into chunks
  • 1 tablespoon granulated sugar


  1. Preheat the oven to 375 degrees. Line a baking sheet with foil and place in the oven to preheat as well. Remove the unbaked, prepared 9-inch deep dish pie crust from the refrigerator. Line the pie crust / pie plate with parchment paper and add pie weights or dried beans. Bake the crust for about 20 minutes.
  2. Remove the parchment paper and pie weights or beans and set aside. Return the crust to the oven and bake another 10 minutes or until it starts to brown lightly.
  3. Remove from the oven and set aside to cool while preparing the filling.
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