Blueberry Crumble Pie

By Sally's Baking Recipes · 110 min

Ingredients

Instructions

1. Make the butter pie crust as directed, up to the point where it is chilled. Whisk the brown sugar, flour, cinnamon and salt in a bowl, cut in the cold butter until crumbly, stir in the oats and refrigerate.
2. Preheat the oven to 400°F (204°C).
3. Roll the chilled dough on a lightly floured surface into a 12-inch circle, working from the centre outward. Fit it into a 9-inch pie dish, smooth it in, fold the overhang back and build up a thick rim. Crimp or flute the edges, brush them with egg wash and chill for at least 10 minutes.
4. In a large bowl, combine the blueberries, granulated sugar, flour, cornstarch, lemon juice and lemon zest until no dry powder remains, bursting a few berries if needed to moisten.
5. Spoon the filling into the crust and spread the cold crumble topping evenly over it.
6. Set the pie on the centre rack with a baking sheet on the rack below. Bake for 25 minutes, then lower the oven to 375°F (190°C) and put a pie shield over the edges. Bake until the filling bubbles around the edges, 35-40 more minutes; the filling should reach about 200°F (93°C) in the centre. If the top browns too much, remove the shield and cover the pie with a sheet of foil.
7. Remove the pie and cool on a rack for at least 4-5 hours before slicing.
8. Store leftovers at room temperature for up to 1 day or refrigerated for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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