Here's a great and easy pie and crumble in one. Use some pre-made pie dough (or make your own), add the berries and sprinkle with the crumbly top.
The best of both worlds where your love of pie and crumbly toppings meet. Of course this needs to be served warm and with vanilla ice cream.
I'd store this into a no-fuss recipe category and also one that is good for guests, as I found out Monday night. Everyone loved it and I loved how simple it was.
{Recipe thanks to and adapted from Bon Appetit}
{Ingredients You'll Need}
- 1 thawed pre-made pie crust
- 2/3 cups plus 3 tablespoons sugar
- 2 1/2 tablespoons cornstarch
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 5 cups (1 pound 10 ounces) fresh blueberries
- 3/4 cup flour
- 3 tablespoons light brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, melted
1. You're going to start off by making the crust. If you have it made you still need to par-bake it and use pie weights if you have them! Place the thawed pie dough into a 9" pie dish and then pop it into the freezer for up to 30 minutes so it will be firm. Preheat your oven to 375.
2. When the pie dough is cold and in place put a layer of parchment on top and weigh it down with your pie weights. Place on the middle rack of your oven and bake for 20 minutes. Remove the parchment and weights and bake for about 5-10 minutes longer. Check at 5 minutes. If the crust is golden, so are you. Remove the pie crust and allow it to cool on a wire rack for at least 15 minutes.
3. While the pie crust is cooling make your filling. Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice, toss, and allow to sit for 20-30 minutes, tossing ocassionally if you'd like.
4. Whisk the flour, remaining white sugar, brown sugar, cinnamon, and salt in a medium bowl. Add the melted butter and mix with a fork to blend until crumbly.
5. At this point your crust should have cooled some. Pour the berries into the crust and then sprinkle with the topping. Bake pie until bubbly, about 1 hour 15 minutes. Check the pie after 30 minutes and if it's browning too much add foil on top so that the crust won't get too brown. Check again after 45 minutes and you should be ready to enjoy!
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