Are you craving a dessert that’s both comforting and bursting with fresh flavor? Then look no further! This blueberry crunch pie recipe is the perfect answer. It's a delightful combination of juicy blueberries nestled in a buttery, flaky crust, topped with a crunchy oat crumble that's irresistible. This recipe is surprisingly easy, making it ideal for both beginner bakers and seasoned pros looking for a quick and delicious homemade treat. Get ready to impress your family and friends with this crowd-pleasing dessert – it's guaranteed to become a new favorite!
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
For the Blueberry Filling:
- 4 cups fresh blueberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup cold unsalted butter, cut into cubes
- 1/4 teaspoon ground cinnamon
Instructions:
Making the Crust:
- Whisk together flour and salt in a large bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together. Do not overmix.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preparing the Blueberry Filling:
- In a large bowl, gently combine blueberries, sugar, cornstarch, lemon juice, and cinnamon.
Assembling the Pie:
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough and fit it into a 9-inch pie plate. Trim and crimp the edges.
- Pour the blueberry filling into the pie crust.
Making and Adding the Crumble Topping:
- In a separate bowl, combine flour, oats, brown sugar, butter, and cinnamon. Use your fingers to rub the butter into the dry ingredients until the mixture is crumbly.
- Sprinkle the crumble topping evenly over the blueberry filling.
Baking the Pie:
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
Tips for the Best Blueberry Crunch Pie:
- Use fresh, high-quality blueberries for the best flavor.
- Don't overmix the pie crust dough, as this can make it tough.
- For a crispier crumble topping, bake the pie on a lower rack in your oven.
- Serve warm with a scoop of vanilla ice cream or whipped cream for an extra delicious treat.
Variations:
- Add a touch of spice: Incorporate a pinch of nutmeg or allspice into the crumble topping for a warm, comforting flavor.
- Use different berries: Substitute raspberries, blackberries, or a mix of berries for the blueberries.
- Make it gluten-free: Use a gluten-free flour blend for both the crust and crumble topping.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 18-20g
- Saturated Fat: 10-12g
- Carbohydrates: 45-50g
- Sugar: 25-30g
- Protein: 4-5g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
This blueberry crunch pie is a fantastic example of easy recipes and quick dinner ideas, perfect for satisfying your sweet tooth without spending hours in the kitchen. Enjoy this delicious homemade dessert – it's truly one of the best recipes you'll ever try!