Mom's Blueberry Crumb Pie
Intro: Mom's Blueberry Crumb 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.
STEP 1: Go Get Stuff
Stuff you will need...
For the crust:
2 cups
flour
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
Wooden mixing Spoons
Cutting knives
Pastry blender
Rolling pin
Colander
Grater
Aluminum foil
Plastic wrap
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STEP 2: Bathe the Berries
Wash off the berries in your colander and set them aside to dry.
STEP 3: Water on Ice
STEP 4: Start the Dough
STEP 5: Butter It Up
STEP 6: On Ice
STEP 7: Powder Your Hands, Not Your Nose.
(You did wash your hands first, right?)
STEP 8: Rolly-polly
STEP 9: Flatten
STEP 10: More Buttering
STEP 11: The Big Switch
STEP 12: Cover and Chill
STEP 13: Wait
STEP 14: Grind It Up
STEP 15: Prepare the Blueberries
(Now would be a good time to preheat the oven to 425 degrees)
STEP 16: Crumbs
STEP 17: Fill'er Up
(If you still haven't preheated the oven to 425 degrees, do it now)
STEP 18: And Sugar on Top
STEP 19: Bake Time
STEP 20: Be Cool
Let the pie cool down on a cooling rack or on a cool stove-top burner.
STEP 21: Serve
Serve it up!
For maximum impact, heat slightly and serve with vanilla bean ice cream.
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41 Comments
BeccaV3 7 years ago
jojo616 7 years ago
randofo 7 years ago
I don't know. I have never tried. I suppose you could
CrispyCrunch 12 years ago
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 12 years ago
CrispyCrunch 12 years ago
But the baking after removing of the aluminium foil saved the pie, it takes good, just looks a bit weird.
code-of-conduct 14 years ago
ax89 14 years ago
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.
I died with my head in a washing machine 14 years ago
I_am_Canadian 15 years ago
Chef_Paullett 14 years ago
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.
I_am_Canadian 14 years ago
randofo 15 years ago
I_am_Canadian 15 years ago
toklatkate 14 years ago
I_am_Canadian 15 years ago
zaniac77 14 years ago
backcountry 15 years ago
randofo 15 years ago
nathan42100 14 years ago