BLUEBERRY CRUMB PIE FOR PI DAY 3.14

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.

BLUEBERRY CRUMB PIE

  • 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.

 

 

KITCHEN TIP | BLIND BAKING A PIE SHELL

Pies with especially wet fillings like quiches and custard pies as well as pies to be filled with pre-cooked fillings (such as chocolate cream pie) require the pie shell to be baked prior to filling. You'll often see this referred to as "blind baking". 

The process is pretty straightforward and simple and only requires some advanced planning and extra time worked into your baking process.

GENERAL PIE DOUGH TIPS

If your dough has been refrigerated, let it sit at room temperature for 15-30 minutes to make it more workable. Frozen dough should be thawed in the refrigerator over night then at room temperature for 15-30 minutes. 

If you start rolling your dough and it cracks, let it rest longer to warm up a bit. If your dough seems too soft, pop it back in the fridge for a few minutes. 

TO BLIND BAKE A PIE SHELL

Roll your pie dough out into a circle about 1/8" thick on a well floured surface. Fit into your pie plate.

Using kitchen shears or a sharp paring knife, trim the edge of the pie dough to be about 1" to 1.5" bigger than the outer rim of your pie plate. Tuck the overhanging pie dough under so that there is a double layer of dough at the edge.

Crimp the edge all the way around using the thumb and forefinger on your left hand and thumb on your right hand (or vice versa if you're a lefty).

 

Using a fork, "dock" or pierce the pie shell all over the bottom and sides. The holes created allow steam to escape and will help prevent the pie dough from puffing up as it bakes. 

Refrigerate your crimped and docked pie shell for at least an hour. Don't be tempted to skip this step - it is crucial to the pie shell maintaining its shape and lovely crimped edge when baked.

 

Line your pie shell with parchment paper and fill to the top with dried beans, rice or ceramic pie weights. (Beans or rice can be used over and over again as pie weights. Let cool after use then store in a jar for the next time you bake a pie.)

Bake pie shell in a 350F oven for 20-25 minutes.* Carefully remove the parchment paper and the weights. Return the pie shell to the oven and bake for an additional 10-15 minutes or until slightly golden brown. Remove from the oven and let cool completely before filling.

*Or bake according to your specific recipe.