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.