Crumb-Topped Blueberry Pie with Easiest Ever Crust

Print Pin
No ratings yet

Crumb-Topped Blueberry Pie with Easiest Ever Crust

This pie is filled to the brim with delicious berries encased in an easy melted butter pie dough.
Recipe Author Jessie Sheehan
Course Desserts
Cuisine Pie

Ingredients

For the topping:

  • 1 cup all-purpose flour 125 grams
  • 1/2 cup granulated sugar 100 grams
  • 1/2 cup unsalted butter, melted and cooled slightly 113 grams

For the crust:

  • 2 cups all-purpose flour 250 grams
  • 3/4 tsp kosher salt 2.25 grams
  • 1 tbsp granulated sugar 12 grams
  • 1/2 tsp baking powder 2.5 grams
  • 1/2 cup unsalted butter, melted and cooled slightly 113 grams
  • 1/4 cup whole milk 60 grams

For the filling:

  • 3/4 cup granulated sugar 150 grams
  • 1/4 cup cornstarch 32 grams
  • 1 tsp ground ginger 2 grams
  • 3/4 tsp kosher salt 2.25 grams
  • 5 cups blueberries, fresh or frozen 717 grams
  • 1 tbsp freshly squeezed lemon juice 15 grams

Egg wash

  • 1 large egg 56 grams
  • 1/8 tsp kosher salt .37 grams

Instructions

  • Heat the oven to 400°F and place a baking sheet on the middle shelf. Have ready a 9-inch pie plate.
  • To make the topping, stir all of the ingredients in a small bowl with a fork, until the mixture holds together when squeezed, and place in the refrigerator.
  • To make the egg wash, whisk the egg and salt together in a small bowl.
  • To make the crust, whisk the dry ingredients in a large mixing bowl. Stir in the butter and the milk with a fork until the mixture holds together when squeezed and there are no loose bits of flour left in the bowl. Evenly press the dough onto the bottom and up the sides of the pie plate using your fingers. Flute the edges, brush them with the egg wash, and place in the freezer.
  • To prepare the berries, whisk the sugar, cornstarch, ginger and salt in the same bowl in which you prepared the crust. No need to clean it. Stir in the berries and lemon juice with a flexible spatula. Transfer the berries to the crust, pressing them down gently and top with the crumble, using your fingers to pinch it into small, round(ish) crumbs, and pressing that down gently, as well.
  • Place the pie on the preheated baking sheet and bake for 15 minutes. Reduce the heat to 375°F and bake for 45 to 55 minutes more, rotating the pie and tenting it with foil at the halfway mark, until the berries are vigorously bubbling between the crumbs in the center of the pie.
  • Bring the pie to room temperature before serving in order to ensure the filing is set, about 4 hours. Keep the pie wrapped on the counter for up to 3 days.
Fruit Desserts