Wild Blueberry Crumble Pie

Wild Blueberry Crumble Pie

Karri Perry, Blue Ribbon Favorites 

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

¼-1/2 cup-cold water-only using enough water to create a dough

Crumble 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)

Filling

4-5 cups frozen wild blueberries found in the frozen foods section-I like Wyman’s brand (in a blue bag-found at our Kroger store) 

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…using only a few Tablespoons at a time until dough forms. 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 rackfor 60 minutes or until the filling is bubbling in the center and the crust is golden.  Allow to cool before serving.

Fried Zucchini

I purchased two spindly zucchini plants in the springtime.  You should see them now…

I have zucchini for days—I harvested 9 large zucchini in the last week… it’s a pretty fantastic development and also an opportunity to try some new recipes and my birthday air-fryer!!  The fried zucchini are delicious, either way—pan fried or sir fried… the lemon-garlic  aioli is a game changer… and I highly recommend!

I also think these would be delicious with warmed marinara sauce… 

We made these on Fox19 this morning and the platter of fried zucchini was emptied very quickly… which I find to be a glowing review.  

Enjoy the recipe and the summer’s harvest of great produce! :)

Fried Zucchini with Lemon Garlic Aioli  

1 medium zucchini 

2 eggs

1/2 cup flour

1 cup Panko breadcrumbs 

1 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

1/2 cup shredded Parmesan 

1/2-3/4 cup vegetable oil-if pan frying

Lemon Garlic Aioli 

1 cup Mayo

2 cloves minced garlic

1-2 teaspoons lemon zest

2 Tablespoons lemon juice

1/2 tsp pepper

Pinch of salt

1-2 Tbs milk to thin-(optional)

Sea salt-to taste

Lemon Garlic Aoili 

Mix together in a bowl, the mayonnaise, minced garlic, zest, and pepper. Stir to combine and then add the lemon juice. Mix well.  Add salt to taste, and if the aioli is too thick, add a small amount milk to thin mixture. Cover and refrigerate for 30 minutes-overnight to develop flavor.

Fried Zucchini 

Using three shallow dishes, fill one dish with flour, seasoned with garlic powder, salt and pepper.

In a second dish add the eggs, lightly beaten, and in the third dish add the Panko.

Using a clean and dry zucchini, begin by slicing the zucchini into 1/4 inch slices.

Dredge each slice into the seasoned flour, tap off any extra.

Next, lightly coat the slices with the egg.

Finally, dip each slice into the Panko breadcrumbs, gently press the Panko onto the slices-covering any blank spaces. 

For Pan Frying:

In a medium skillet will 1/2 inch of a neutral oil-like vegetable oil. Heat oil on medium to about 330 degrees, or when a breadcrumb sizzles when placed in the oil . Place the first batch of  zucchini into the hot oil, be sure to create a single layer and don’t overcrowd the pan.  Fry the zucchini on one side, about 3 minutes or until golden and gently turn each slice over and continue to fry for 2-3 minutes more, until golden. Remove the slices from the pan, placing the fried slices on a paper towel lined tray. As each round of zucchini are removed from the pan, lightly sprinkle with shredded Parmesan and a pinch of sea salt. Continue frying batches of  of zucchini slices, and repeat until all the zucchini are fried. 

For Air-Fryer:

In a single layer, air-fry the prepared zucchini slices for 6 minutes at a preheated 350 degrees, flip the slices over and air fry for and additional 3-4 minutes-or until golden. Once cooked, sprinkle with Parmesan and some sea salt.