loading

Mom's Blueberry Crumb Pie

Featured
Picture of Mom's Blueberry Crumb Pie
main2.JPG
main3.JPG
main4.JPG
When it comes to baking, my mother doesn't mess around. And one of the things she bakes best is blueberry pie. Unfortunately, she only bakes it once or twice a year because she refuses to make it when blueberries are out of season (like I said, she doesn't mess around). For those of you that don't know, blueberries are only in season during the sweltering summer months and hence, she only makes blueberry pie once or twice a summer. As such, when I think of summer, I think of blueberry pie.

Having spent the past few summer's 3,000 miles away in the land of eternal fog, I've really been craving some blueberry pie (thinking about it just makes me homesick). Anyhow, this year I've finally taken it upon myself to do something about this. I got my mother to send me the recipe and made this killer pie myself. Problem solved.
 
Remove these adsRemove these ads by Signing Up

Step 1: Go get stuff

Picture of Go get stuff
step1E.JPG
step1C.JPG
step1A.jpg
step1B.JPG
Stuff you will need...

For the crust:
2 cups flours
2 sticks cold butter
1/2 teaspoon salt
1/2 cup ice water

For the filling:
6 cups of blueberries (3 large pints)
1/4 cup flour
1/2 cup sugar (give or take)
A pinch brown sugar
1/2 teaspoon cinnamon
2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
1/8 teaspoon salt

For the topping:
1/3 cup sugar
3/4 cup flour plus a little
1 stick cold butter
a pinch of cinnamon

Tools:
Pie tin
2-3 mixing bowls
Measuring cups
Measuring spoons
Forks, spoons, butter knives
Mixing Spoons
Cutting knives
Pastry blender
Rolling pin
Colander
Grater
Aluminum foil
Plastic wrap

Step 2: Bathe the berries

Picture of Bathe the berries
step2B.JPG
step2C.JPG
step2D.JPG
step2E.JPG
Wash off the berries in your colander and set them aside to dry.

Step 3: Water on ice

Picture of Water on ice
step3B.JPG
Stick two cups of cold water in the freezer to chill.

Step 4: Start the dough

Start the dough for the crust by mixing together the two cups of flour with the half teaspoon of salt

Step 5: Butter it up

Take your two sticks of cold butter and cut them into small slices. Put these slices into the dough and mix them in with your pastry blender. Don't be shy about it. You need to grind it all together until it starts to form small clumps.

Step 6: On ice

Picture of On ice
step6B.JPG
step6C.JPG
step6D.JPG
step6E.JPG
step6F.JPG
Mix the ice water into the dough approximately one tablespoon at a time and continue mixing it in until the dough can hold itself together. You probably shouldn't end up putting too much more than a quarter of a cup.

Step 7: Powder your hands, not your nose.

Picture of Powder your hands, not your nose.
step7B.JPG
step7C.JPG
step7D.JPG
Lightly sprinkle flour onto your hands and rub it around such that your hands are coated. You do this so that you can handle the dough in the next step without it being sticky.

(You did wash your hands first, right?)

Step 8: Rolly-polly

Picture of Rolly-polly
step8B.JPG
step8C.JPG
step8D.JPG
step8E.JPG
With both hands roll the dough around until it forms a single solid ball.

Step 9: Flatten

Picture of Flatten
step9B.JPG
step9C.JPG
step9D.JPG
step9E.JPG
step9F.JPG
Lightly flour your counter surface and place dough ball on it. With rolling pin spread out dough until it is roughly 12" square (1 foot). A good method for stretching it out evenly is to roll back and forth around the dough in a clockwise manner such that you stretch it at least once in every direction.

Step 10: More buttering

Picture of More buttering
step10B.JPG
step10C.JPG
Wipe down your pie tin with butter and then lightly flour it. This is to keep the dough from sticking.

Step 11: The big switch

With both hands, carefully lift your dough off the counter and transfer it into the pie tin (be careful not to rip it). Lightly push it down so that it fills in the entire pie dish. Also, trim away the extra dough from around the rim. if you want, you can lightly dot all over the bottom of the pie with the fork (but don't go all the way through).

Step 12: Cover and chill

Picture of Cover and chill
step12B.JPG
Cover the pie crust with plastic wrap and let it refrigerate for at least over an hour.

Step 13: Wait

Picture of Wait
step13B.JPG
Wait an hour for the dough to cool.

Step 14: Grind it up

Picture of Grind it up
step14B.JPG
step14C.JPG
step14D.JPG
step14E.JPG
step14F.JPG
Peel the lemon and then and collect the peel. With your grater, grind inside of peel into fine flakes until you have half a teaspoon worth.

Step 15: Prepare the blueberries

Place the blueberries in a large bowl and mix in all of the ingredients for the filling listed in Step 1. Mix thoroughly with your hands and then let is sit for a few minutes so that you can make the crumbs.

(Now would be a good time to preheat the oven to 425 degrees)

Step 16: Crumbs

Mix together the ingredients listed in Step 1 for the crumbs. With your pastry blender, mix well until you can no longer see any chunks of butter and small crumbs have formed. It helps if you pound the mixture with the pastry blender.

Step 17: Fill'er up

Picture of Fill'er up
step17B.JPG
step17C.JPG
step17D.JPG
step17E.JPG
step17F.JPG
Take pie shell out of refrigerator and fill it with your berry filling.

(If you still haven't preheated the oven to 425 degrees, do it now)

Step 18: And sugar on top

Picture of And sugar on top
step18B.JPG
step18C.JPG
Evenly coat the top of the berries with crumbs.

Step 19: Bake time

Picture of Bake time
step19B.JPG
step19C.JPG
step19D.JPG
step19E.JPG
Loosely cover the pie in aluminum foil and bake for 50 minutes at 425 degrees. After the first 50 minutes, remove the aluminum foil and bake until the crumbs start turning golden brown.

Step 20: Be cool

Picture of Be cool
step20B.JPG
step20C.JPG
Let the pie cool down on a cooling rack or on a cool stove-top burner.

Step 21: Serve

Picture of Serve
step22B.jpg
step22C.JPG
step22D.JPG
step22E.JPG
step22F.JPG
Serve it up!

For maximum impact, heat slightly and serve with vanilla bean ice cream.
1-40 of 47Next »
justjimAZ4 years ago
Made this for the second time tonight, and for the second time it was a huge hit! This is a great recipe and instructable. I also added home made vanilla ice cream tonight too. Delicious.
DSCI0030.JPG
I think something went wrong with my pie :-(
After removing the Aluminium foil, the filling and toping were like swimming in fat (from the butter?). I don't know, what i did wrong. Maybe because i used frozen blueberries?
Or is german butter different? :D
randofo (author)  CrispyCrunch4 years ago
Hmmm... I don't know about German butter. Maybe you didn't defrost the blueberries enough? Or maybe you didn't mix the crumbs together well enough? Or possibly you covered the pie too tightly? I'm not really sure why that would happen.
I think it had something to do with the covering or the mixing of the crumbs (i don't have a pastry blender).
But the baking after removing of the aluminium foil saved the pie, it takes good, just looks a bit weird.
ha ha sounds yummy i would eat it all
ax895 years ago
Yum yum yum yum yum!!!  I love blueberries and will definitely try this.

I prefer to use frozen when I make blueberry jam as the flavour is much more intense.  I keep the frozen berries in the freezer for several months so they can accumulate a nice bit of ice in the bag.  Then I take the frozen berries out of the bag, knock any ice off them, and put them back in the freezer on a tray (not in the bag) for a day or two or three.  Then I make the jam.

I will try the same method for the berries for this pie.

Your mamma must be proud of you!  Very nice instructable too.  Fave'd.
yum
Oh, and how much is a "stick" of butter?
 Being a Canadian professional in the food industry and having lived in both the United States (Florida, California both) and here in Ontario I can explain what and why a "stick of butter" is.

In the US of A they like their extra packaging. Instead of the grease proof paper or recycled thin foil theirs often comes in a cardboard box with 4 equal "sticks" of butter (1/4 lb) Imagine if you will your regular pound of butter unwrapped standing on end so it's taller rather than wider. Now if you were to cut it twice in a cross so that you have four long sticks of butter.

The purpose is so that it fit's nicely on a butter tray. Each lb has 4 sticks. They also measure it that way in recipes. We Canadians have markings on the outside of the package to denote measurements so we can cut just the right amount for a recipe.
  
Thats super, thanks a pile!
randofo (author)  I_am_Canadian7 years ago
It's one stick of butter. And thanks for the compliments! The clock... belongs to my roommate. It has a different bird call for every hour. It has grown on me over time.
Even better, could you tell me how many grams there are?
My butter does not list grams, but if your butter comes in a 1 pound package, with 4 sticks, then one of those is 1/2 pound. you cand do aconversion to find out grams. there are many places online thay you can find that information.
So a stick is just one of those standard rectangular cube-ish things?
Yes.
One stick of butter is 1/2 a cup (4 oz).
randofo (author)  backcountry7 years ago
That's what I meant to say... whoops.
nathan421005 years ago
If you don't have a pastry blender, you can stick it into a food processor and pulse it a few times. If you make it too buttery by accident, don't worry. Just form it into a dough and break it into little pieces when you top the pie with it. Works just as well. When you use the pastry blender or food processor, make sure the butter is COLD. otherwise it is more likely to form a dough.
If you don't have a pastry blender OR a food processor, you can grab two table knives & use them scissor-like to do the same thing. I've seen adept cooks use them both in one hand, but I've always had really good results putting a knive in each hand and sort of crossing them past each other, dragging the fat (butter) through the flour/sugar/whatever dry ingredients... it really doesn't take long, either.

GREAT looking pie! I just wish it was cool enough in my part of New Mexico to grow blueberries.
nathan421005 years ago
That looks delicious. I really want pie now, but alas, as a college student I have no kitchen.
nathan421005 years ago
The rack/burner is important because cool air should touch the bottom for it to cool properly. You can make an improv one out of some bent metal hangers.
strmrnnr6 years ago
Looks like a great recipe. I look forward to trying it. I have one question though. Are you sure she used the pith instead of the rind? The rind holds the flavours and essential oils, and the pith has nothing really.
Yeah, isn't the pith also suppose to be bitter?
Yes it is. If you want it to be even better, take the whole lemon and just start grating it until you get to the pith (white), then just rotate and repeat so you get only the zest
Tell you what, if I make this, my dad cannot get mad about skins on the blueberries because it is impossible to get them off.
randofo (author)  Yerboogieman5 years ago
This one is good. Really good. Much better than the apple pie. I swear.
blckthng7 years ago
Looks pretty awesome but is this strictly for blueberries? you dont get them easily in india.............
randofo (author)  blckthng7 years ago
I suppose you can make this also with apples and peaches, but you may want to maybe cut back on the flour in the filling (I think). Beyond that... I suppose you can try different fruits and let me know :-)
Lindie randofo6 years ago
It seems I taught you something! Great Job! Love, The Mother
ElChick Lindie5 years ago
Hooray for Moms and Mom's Recipies!!!
Lindie ElChick5 years ago
Thank you!  I love to see my baking skills passed on. :-)
pbharris46 years ago
Thank you!!!!! There was a restaurant where I grew up in PA that made the most amazing pies (Blueberry Crumb was a favorite). Everyone always wanted me to bring pies back to VA when I visited. That restaurant went out of business 3 yrs ago and I have been searching high and low for a really good Blueberry Crumb Pie recipe. Alot of others had oats or other ingredients that just didn't make it the same until I found your recipe!!! The key is the fresh blueberries. I am so greatful to have found your recipe. It will become a holiday standard. I do have a question if you can help me out. I like tons of crumbs on the top of my baked pie and some chunky baked crumbs, do I not crush the crumb topping as much to get that? I did cover the pie in crumbs, but I pretty much grounded them fine with the pastry blender.
pattyann6 years ago
best blueberry pie ever....I had to use frozen berries so added a couple of tablespoons of tapioca to soak of the extra juice...otherwise I followed your instructions from start to finish with no problems. my 89 yr old mom called it "wonderful" . before and after (serving that is) pics included
IMG_0864.JPGIMG_0865.JPG
Plasmana6 years ago
That is a very good instructable AND the pie looks too good to eat! I love it! 1+ vote!
And 5 stars!
menace7 years ago
I made it also, best pie ever! Thank you so much for the recipe I also made an extra pie thing with the extra ingredients.
randofo (author)  menace6 years ago
Cool. Happy you liked it.
krstlchik6 years ago
I made it too!! Yummmm! Recipe worked perfectly. Thanks for sharing!! Crystal ive-never.blogspot.com
DSC_0001.JPG
randofo (author)  krstlchik6 years ago
No problem! Glad it turned out well for you.
nabil11227 years ago
now i wish the pint of blueberries on my table was inside a pie
=(
ty =D
1-40 of 47Next »