Tuesday, April 28, 2020

Wild Blueberry Crumb Top Pie: Happy National Blueberry Pie Day!

Hey friends!!

Do you love the National Days?? ... Like National Blueberry Pie Day??

I know it's sometimes corny... and I don't really need much of a nudge to celebrate anything... but the National Days... are so cute... Corny?? Yes, sometimes... but always a welcome reminder to celebrate the little things in life.

I think now, more than ever... celebrating a blueberry pie is the right thing to do...after all, pie is for sharing. ...And...while we aren't sharing hugs, or high fives...we can definitely share recipes and enjoy a delicious slice of blueberry pie.

We all deserve to eat delicious food, and the more beautiful the food...the better!!

Good food makes us happy... at least for me... good food makes me happy.

I hope you'll love this recipe and share it with all your friends.  Be sure to tune in to Facebook Live to see our little Blue Ribbon Kitchen Show... it's a collection of some of my very best recipes, and I make them live, while you watch, from my very own kitchen...

The best part...

If you tune in while we are live, I am always happy to try to answer your baking questions.

It's like being in the kitchen with friends... but not as crowded...

So pull up a seat, get cozy and join us!!  If you're not following Blue Ribbon Kitchen on Facebook, you can go here: Blue Ribbon Kitchen Facebook Page

Wild Blueberry Crumb Top Pie
Karri Perry, Blue Ribbon Kitchen
Baking temp: 375
Time: 60 minutes
Yields: 9-inch pie

Pie Dough
2 cups all purpose flour
2 Tbsp sugar
1 tsp salt
4 Tbsp Crisco shortening -either butter flavor or original is fine
8 Tbsp (1 stick) unsalted butter
¼cup- plus 2 Tablespoons ice cold water and vodka mixed 50/50

Crumb Topping
¼ cup granulated sugar
¼ cup brown sugar
6 Tablespoons softened butter
3/4 cup all purpose flour
1/2 cup quick cook oats
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 Tablespoon honey
Mix well, using a fork and a small bowl.  (Crumb topping when combined should resemble coarse sand, with pea-sized butter bits)

4-5 cups frozen wild blueberries (I like Wymen's brand found in the frozen foods section)
 1/8  teaspoon salt
1 cup granulated sugar
¼ cup arrowroot + 2 Tablespoons 
1/2 teaspoon cinnamon 
1/4 teaspoon nutmeg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice

Step 1: Mix together flour, sugar and salt, set aside.  Make pie dough by cutting in (using a pastry blender or food processor) butter, and shortening  into the flour, sugar and salt.  Add liquid a little at a time…Once dough comes together, shape into 2 equal disks and let rest, covered tightly, at least one hour in the refrigerator.

Step 2: Roll out 1 dough round to ¼ inch thick, fill pie plate.  Set aside in refrigerator.

Step 3: Mix together the sugar, arrowroot, zest, nutmeg and cinnamon and set aside.  

Step 4: Make the crumb topping.  With a fork or pastry blender, mix together the softened butter, flour, oats, sugars, salt, vanilla and honey.  Mix until crumbly- set aside.

Step 5: Cover the blueberries with the arrowroot/sugar/spice mix, add the lemon juice.   Fill pie shell with the coated berries.  

Step 6: Top the blueberry mixture with the prepared crumb topping.  Sprinkle evenly over the berries.

Add dough cut-outs in decorative shapes to the top of the pie if desired, OR apply a full top crust, being sure to vent the pie by making  4-5 slits in the pie dough.

Step 7: Bake in preheated 375-degree oven, on the lowest rack for 60 minutes or until the filling is bubbling in the center and the crust is golden.  Allow to cool before serving.

Using small letter cut outs, cut the letters needed to create your message from the extra pie dough.  Place on a plate and keep cool or frozen until ready to use for the pie.

For Dough Blueberries:  Use three tiny pieces of dough rolled into a ball.

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