Blueberry Crumble Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item"><strong>For the pie crust:</strong></li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">115g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">60-75ml ice-cold water</li><li class="ingredients-single-item"><strong>For the blueberry filling:</strong></li><li class="ingredients-single-item">750g fresh blueberries (frozen can work if thawed and drained)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">3 tbsp quick-cooking tapioca (or cornstarch)</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item"><strong>For the crumble topping:</strong></li><li class="ingredients-single-item">100g all-purpose flour</li><li class="ingredients-single-item">100g light brown sugar, packed</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">85g unsalted butter, cold and cubed</li><li class="ingredients-single-item">50g rolled oats</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Pastry blender (or food processor)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking sheet (for catching drips)</li><li class="equipment-single-item">Pie shield or aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pie crust, whisk together flour, salt, and sugar in a large bowl. Add the cold cubed butter and use a pastry blender to cut it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Cold butter creates steam pockets during baking, resulting in a flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle in ice-cold water, 1 tablespoon at a time, stirring with a fork until the dough begins to form large clumps. Be careful not to add too much water – the dough should not be sticky. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 3 days. Cold dough is crucial for a flaky texture as it prevents the butter from melting before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare the filling. In a large bowl, gently toss the blueberries, sugar, tapioca, lemon zest, lemon juice, and salt together. The tapioca will help absorb excess juice from the berries during baking, preventing a soggy bottom crust. Let the mixture sit for 15 minutes to allow the tapioca to begin absorbing moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Make the crumble topping by combining flour, brown sugar, cinnamon, and salt in a medium bowl. Add the cold cubed butter and use a pastry blender or your fingertips to work it into the dry ingredients until crumbly. Stir in the oats. Refrigerate until ready to use to keep the butter cold.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F) and position a rack in the lower third of your oven. Place a baking sheet on the rack to preheat – this helps crisp the bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll the chilled pie dough into a circle about 30cm (12 inches) in diameter and about 3mm thick. Carefully transfer it to your pie dish, gently pressing it into the bottom and sides without stretching the dough. Trim any excess dough, leaving about 2cm overhang, then fold the overhang under and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Give your blueberry filling a final stir and pour it into the pie crust, spreading it evenly. Sprinkle the crumble topping generously over the filling, covering it completely. Gently press the crumble into the filling to help it adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 190°C, then reduce the temperature to 175°C (350°F) and continue baking for 35-40 minutes more, or until the topping is golden brown and the filling is bubbling visibly at the edges. If the edges are browning too quickly, cover them with a pie shield or strips of aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This cooling period is essential – it allows the filling to set properly so your slices will hold their shape. A warm pie will have a runny filling, so patience is key!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve at room temperature or slightly warmed, with a scoop of vanilla ice cream if desired. Store leftover pie covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze the baked pie for up to 3 months – simply thaw overnight in the refrigerator and warm in a 150°C (300°F) oven for 15-20 minutes before serving.</li></ol>