The pie is best served the day it is baked. Transfer to a wire rack and let cool completely.
Bake the pie until the topping is golden brown and the blueberry filling begins to bubble, 50 - 60 minutes. Sprinkle the topping evenly over the blueberry filling. Pour the filling into the crust, spreading evenly. Sprinkle the remaining flour and granulated sugar over the bottom of the pre baked crust. Stir gently to coat the blueberries evenly. In large bowl, combine the blueberries, the remaining brown sugar, remaining cinnamon, and 4 tablespoons of the flour. Position a rack in the lower third of oven, and preheat to 375F. Using your fingertips, work the ingredients together until the mixture forms large, coarse crumbs the size of large peas. Scatter the butter pieces on top and toss with a fork or your fingers to coat with the flour mixture. In a large bowl, stir together the 3/4 flour, 1/3 cup of brown sugar 1/3 cup granulated sugar, 1 teaspoon of cinnamon, and the salt. Roll out the dough, line 9 inch pie dish pan.
Best blueberry crumble pie plus#
Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt toss to combine.Place grated apple in clean kitchen towel and wring dry transfer apple to large bowl.Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes.(Note: If using frozen berries, see note in recipe description above). Using potato masher, mash berries several times to release juices.Place 3 cups berries in medium saucepan and set over medium heat.Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees.Leave dough that overhangs plate in place refrigerate while preparing filling until dough is firm, about 30 minutes.Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side.Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick.Divide dough into 2 even balls and flatten each into 4-inch disk wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.Scrape bowl with rubber spatula and redistribute dough evenly around processor blade Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds dough will resemble cottage cheese curds and there should be no uncoated flour.Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Step 2 Make the filling: In a large bowl, mix the blueberries, lemon juice, flour, sugars, vanilla, cinnamon, and teaspoon salt.
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