ACME Farms + Kitchen Blueberry Crumb Pie

In celebration of Pi Day we're sharing our favorite recipe for Blueberry Crumb Pie. If you didn't purchase the kit last week, you can still make yourself a delicious pie. This recipe is excellent made with frozen blueberries but we also suggest you keep it around for blueberry season. This recipe is so simple and tasty you'll definitely want to make it again.


  • 1 pie dough
  • 1 1/2 lb blueberries
  • 2/3 cup sugar
  • 2 1/2 tbsp cornstartch  
  • 2 tbsp lemon juice
  • 2 tbsp unsalted butter, thinly sliced

Crumb Topping

  • 3/4 cup flour
  • 3 tbsp sugar
  • 3 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 5 tbsp unsalted butter, melted but slightly cooled

Preheat the oven to 450F.

Transfer the blueberries to a large bowl. Add the sugar, cornstarch along with the lemon juice. Toss well and let stand for 15 minutes.

Roll out pie dough into an 1/8” thick round on a floured surface. Fit it into an 8” or 9” pie dish, leaving an overhang around the perimeter. Fold the edge of the pie dough under itself and crimp. 

Pour the fruit and its juices into the pie shell and scatter the butter slices on top.

For the crumb topping whisk together flour, sugar, brown sugar, cinnamon, and salt. Pour melted butter over the mixed ingredients and mix in with fingertips to blend.

Scatter the crumb topping evenly over the top of the fruit in the pie dish.

Transfer the pie to the oven on a parchment lined baking sheet to catch any drips. Bake for 10 minutes at 450F then reduce the oven temperature to 350F and bake for about 45 minutes longer, until the filling is bubbling and the crumb topping is deeply golden on top.

Transfer the pie to a rack to cool completely. Serve with sweetened whipped cream, if desired.




ACME Farms + Kitchen Pie Kits

For the third Pi Day in a row we're taking the opportunity to give back! At ACME Farms + Kitchen we love to see our kids learn where the food they eat comes from. This year proceeds from our Pi Day Fundraiser will be donated to the great organizations outlined below. We love the mission of all three and hope you'll join us in supporting the invaluable work they do inspiring and educating folks on where their food comes from.

Special thanks to Bow Hill Blueberries, Icing on the Cake, Springbank Farm, and Pie Spot for partnering with us to give more to these important organizations.

For Bellingham and Seattle area customers, orders for Blueberry Pie Kits are due by 10am on Monday, 5th. For Portland customers, orders are due by midnight, Sunday 4th. Visit our SHOP page to order.

Kits will be delivered March 8th. 



Common Threads FarmCommon Threads Farm is a Bellingham-based nonprofit that connects kids to healthy food in the garden, in the kitchen, and at the table. Currently, close to 6,000 kids in 21 schools across Whatcom County are gardening and cooking with Common Threads! Partner schools cover about 20% of the costs of food education, so your support is vital to providing the resources, information, and experiences to help ALL kids make daily healthy food choices for life.

Common Threads also offers wonderful CAMPS in spring and summer! Need-based scholarships help ensure that all kids can enjoy the opportunity to fall in love with healthy food--in the garden, in the outdoor kitchen, and at the picnic table! For more information, please visit Common Threads' website:


Tilth Alliance offers farm and garden education for kids and teens. Through farm and garden tours, mobile garden classrooms, and summer camps, youth discover where food comes from. Through Tilth Alliance, kids get the opportunity to taste fresh vegetables straight from the farm, tend and harvest crops, collect seeds, make compost, learn about worms, insects and other pollinators, and explore the natural environment in hands-on science based learning. Check their website for details on bringing hands-on experiences to the classroom and for summertime camps, tours and classes for kids of all ages:



Growing Gardens PortlandGrowing Gardens uses the experience of growing food in schools, backyards and correctional facilities to cultivate healthy, equitable, communities. Through hands-on learning, people across Oregon learn skills, build leadership, and grow in a way that is true to themselves.  We work with communities for at least 3 years to build strong partnerships and relationships. Growing Gardens envisions communities where all people have equal access to safe, healthy and sustainable food. We strive to become an organization that is community-driven where leadership is fostered at all levels.

Find out more about our work at



The coming weeks will be filled with white elephant parties, cookie swaps, gift exchanges, baking, cooking, decorating and best of all, time spent with friends and loved ones.

Be prepared for all the fun and festivities in store with our Brunch and Entertaining Kits, Holiday Gift Boxes, Cookie Kits and Stocking Stuffers. Browse our full Holiday Collection - including shippable gift boxes - on the website now!

Find all the details in this week's newsletters::

Bellingham Newsletter

Seattle Newsletter

Portland Newsletter

Stress Less this Thanksgiving

Snacks for watching the game, classic side dishes, new favorites and of course pie for dessert! Our collection of Thanksgiving Kits will allow you to spend less time in the grocery store and kitchen and more time relaxing and enjoying the company of friends and family.



Don't forget you'll need dinners for after the leftovers run out!  

Orders due by Sunday at 1pm for delivery on Wednesday. 

Find all the details of this week's offerings in the newsletters::

Bellingham Newsletter
Seattle Newsletter
Portland Newsletter



If your pie making endeavors leave you with some leftover pie dough, put it to good use.


Roll your scrap dough out to a 1/8" thick circle. Don't worry about the shape being a perfect circle. Use tiny cookie cutters or create freehand shapes with a knife. 

Add detail to your cutouts with sugar or spices (these acorn caps are dusted with cinnamon) or use the back of a knife or toothpick to make lines or add texture. If your decorations will be used to adorn a single crust pie, like Pumpkin, place them on a parchment lined baking sheet and refrigerate for 15 minutes before baking. Bake along with your pie for 8-14 minutes, depending on size, or until golden brown. Watch them carefully - they can burn easily!

For double crust pies, use a bit of water or cream to "glue" the cutouts onto the top crust of the pie before baking. 

Arrange cooled cutouts on your cooled pie. These are great for masking any blemishes that occur during baking (like on this pumpkin pie where foil stuck to the top, leaving a big divot)


Roll your scrap dough into a 1/8" thick circle and spread with softened butter. 

Sprinkle or spread with anything from Cinnamon + Sugar (our favorite) to Raspberry Jam for something sweet or Parmesan Cheese and Herbs for something more savory.

Cut the circle into thin wedges as you would a pizza. Roll the wedges up starting at the wide end. 

Transfer to a parchment lined baking sheet and bake along with your pie or separately in a 350F oven for about 15 minutes, depending on their size, or until golden brown and nicely puffed up. 

Let cool before enjoying - if you can resist!

Savory filled roll-ups make a snack alongside cocktails.