I made this pie/crumble a few weeks ago when fresh blueberries were in abundance (and cheap) at the market here. You can also easily make this pie with frozen blueberries or any other berry or mix of berries for that matter. I had made a single crust that week with the intention of making an open topped plum tart (aka a plum galette) but plums were not in the cards for us that week as the plum trees here weren’t quite ripe enough to be picked yet. So out of necessity (I don’t like to waste good pie crust!) I had to make this pie with what I had on hand and so blueberries were it. Since I only had enough dough to make a bottom crust I assembled a butter, flour, oat & brown sugar crumble to go over the top. If you are not a huge fan of oats in your crumble topping feel free to omit them but then make sure you double the amount of flour used. This pie/crumble would taste extremely delicious with a bit of freshly whipped heavy cream or a scoop of vanilla ice cream on top (or both), just saying. 😉
You will need:
For the Crust
1 1/2 cups Flour
1 1/4 sticks Butter
1 Tablespoon Sugar
1 teaspoon finely grated Organic Lemon Zest
6-8 Tablespoons Ice Water
A little bit of Milk for brushing on the crust
For the filling
About 4-5 cups of fresh or frozen Blueberries
1/2 cup Sugar
3 Tablespoons Cornstarch
3 Tablespoons Flour
1 teaspoon finely grated Organic Lemon Zest *optional
1/2 teaspoon Cinnamon
For the crumble topping
1/2 stick butter
1/2 cup Brown Sugar
1/2 cup Flour
1/2 cup quick oats
To make the crust, cut tablespoon sized pieces of cold butter into the flour and sugar in a large bowl with a pastry cutter, two knifes or your hands until the butter pieces are only as large as the sizes of small peas. Slowly add the ice water and mix until a ball of dough forms. Try not to handle the dough too much and mix until just combined forming a ball with your hands. Press the ball into a flattened sphere and wrap the dough in plastic wrap. Let rest in the fridge for at least 1 hour and up to 24 hours.
Preheat the oven to 350° F or 180° C. In a medium sized bowl combine the 1/2 cup of sugar, cornstarch, flour, cinnamon and zest (if using). Mix until well combined. In a larger bowl add the blueberries and toss gently with the sugar mixture.
In a large bowl mix the brown sugar, flour and oats until well combined. Add tablespoon sized pieces of cold butter and cut in with a pastry cutter the same way you did for the crust only keep cutting until the butter is a bit more worked in and the butter/flour/oat mixture starts to come together on its own.
To assemble the pie, roll the chilled crust out on a clean and floured surface. Put the crust in a pie pan and flute the edges. Add the blueberry mixture. Spread the crumble topping evenly over the blueberries, do not press down on the crumble! Brush the exposed edges of the pie crust with milk and bake for 50-60 minutes or until the crumble topping is lightly browned and the blueberry filling is actively bubbling.
Allow to cool, which allows the filling to set, for at least 1 hour before serving. Enjoy!