Mom's Blueberry Crumb Pie

Picture of Mom's Blueberry Crumb Pie
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.
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Step 1: Go get stuff

Picture of Go get stuff
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

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

Step 2: Bathe the berries

Picture of Bathe the berries
Wash off the berries in your colander and set them aside to dry.

Step 3: Water on ice

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

Step 4: Start the dough

Picture of 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

Picture of 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.
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justjimAZ3 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.
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)  CrispyCrunch3 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.
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_Canadian6 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?
One stick of butter is 1/2 a cup (4 oz).
randofo (author)  backcountry6 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.
strmrnnr5 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.
blckthng6 years ago
Looks pretty awesome but is this strictly for blueberries? you dont get them easily in india.............
randofo (author)  blckthng6 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
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!
menace6 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
randofo (author)  krstlchik6 years ago
No problem! Glad it turned out well for you.
nabil11226 years ago
now i wish the pint of blueberries on my table was inside a pie
ty =D
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