When it comes to fruit, “juicy” is usually a good thing. But we all know at times one can have too much of a good thing—and cooked blueberries are a prime example. A crisp, buttery cobbler or pie crust can be lost in an ocean of blue juice, quickly becoming a soggy mess.
This crumble-pie combo does a nice job of balancing sweet blueberry ooze with crunchy crust and a crumb topping. It works equally well, if even more juicy, when you add a few chopped peaches to the filling. We agree with Williams-Sonoma, whose recipe inspired us, that this pie is best eaten the day it’s baked. But Steve (like Michelle’s mother) assures readers that it’s pretty darned good the next morning as well.
BLUEBERRY CRUMBLE PIE
- 1 recipe pâte brisée
- 3/4 c. + 4 TB + 1 TB all-purpose flour
- 1/3 c. + 1/3 c. packed brown sugar
- 1/3 c. + 1 TB granulated sugar
- 1/2 tsp. + 1/2 tsp. ground cinnamon
- pinch of salt
- 8 TB (1 stick) cold unsalted butter, cut into small pieces
- 5 c. blueberries or a mix of blueberries and chopped peaches
Position a rack in the lower third of an oven and preheat to 400° F.
Roll out the dough and transfer to a 9-inch pie pan (we used a glass one). Poke holes in crust with a fork. Freeze until firm.
Line the chilled piecrust with a piece of aluminum foil. Fill with dried beans and bake for 15 minutes. Remove foil and beans. Reduce the heat to 350° F. Continue to bake for 5 minutes more. Transfer the pan to a wire rack.
Increase oven temperature to 375° F.
While crust is pre-baking, stir together 3/4 cup flour, 1/3 cup brown sugar, 1/3 cup granulated sugar, 1/2 teaspoon cinnamon and the salt in a large bowl. Add the butter pieces and work in with a pastry cutter or your fingers until the mixture forms large, coarse crumbs.
In another large bowl, combine the blueberries (and peach pieces, if using), remaining 1/3 cup brown sugar, remaining 1/2 tsp. cinnamon and 4 tablespoons of flour. Stir gently to evenly coat the fruit.
Sprinkle the remaining tablespoons of flour and granulated sugar over the bottom of the pre-baked crust. Pour the filling into the crust and spread evenly. Then sprinkle the crumble topping over.
Bake pie until the topping is browned and the filling is beginning to bubble, about 50 minutes. Transfer to a wire rack and let cool completely.
The pie is best served at room temperature the first day. However, it crisps up well the next day in a 350° F oven.