Blueberry Crumb Pie
For the Filling:
7 cups blueberries (about 4 pints)
1 cup sugar
2 Tbsp. tapioca beads
½ tsp. lemon zest
1. In a large bowl (not metal), add all but 1 cup blueberries, sugar, tapioca beads and lemon zest. Gently stir to incorporate all ingredients well.
2. Put the reserved berries in a small bowl and mash. Pour into large bowl and mix well (gently). This will give the blueberries the juice it needs to thicken and stick together.
For the Crumb Topping:
1 ½ cups All-Purpose flour
½ cup packed light brown sugar
½ cup packed dark brown sugar
¾ cup (1 ½ sticks) unsalted butter, cold and cut into cubes
1. Mix flour and sugars together in medium bowl. Add cold butter cubes and quickly work the butter into the sugar mixture using a fork, pastry fork or a food processor until the mixture looks crumbly.
Do not over work the mixture or the butter will become soft and possibly melt. Do not handle the butter with your hands or the butter will become soft. Store in fridge until ready to use.
For the Crust:
Your favorite pie crust (I used Jiffy Pie Crust)
Chill dough for at least 15 minutes prior to rolling
1. Preheat oven to 350°. Spray pie dish with Baker’s Spray or use butter and then lightly flour.
2. On a lightly floured surface; roll out pie crust dough and place in pie dish; cut off edges and crimp if desired. With a fork; poke bottom and sides of crust.
3. Place in oven and bake for 10-15 minutes or until sides are firm.
4. Remove from oven and place Parchment paper over crust and fill with dried beans (blind baking). Bake an additional 10-15 minutes or until bottom of crust is firm.
5. Fill crust with berry mixture and then sprinkle with crumb topping. Bake for 60-90 minutes (depending on your oven) until the filling begins to bubble and topping is golden brown.
6. Remove from oven and cool on wire rack.
Inner Chef Note: After cooling on the counter for about 30 minutes; I chilled the pie. It held together very well this way and did not ooze every where when it was sliced.