Happy Friday Friends! We may be heading into Labor Day weekend, but Summer isn’t over yet! We still have three weeks to soak up as much sunshine and Summer goodness as possible! I am trying my hardest to savor the last few weeks of fruits and veggies at my Farmer’s Market before we get a new wave of produce for Fall. Which pretty much means I’m currently eating my body weight in berries! And since we are celebrating Labor Day and how hard we all work, I figured we might as well celebrate with pie! Blueberry crumble pie, that is! Blueberries will only be with us (local, US grown) for a little while longer, so we might as well take advantage.
This is the season for fruit pies because there are so many delicious possibilities! Peach, strawberry rhubarb, nectarine, plum, blueberry, mixed berry…I want all of the pies before the season is over! I love when my fruit pies have less added sugar, to let the flavor of the fruit really stand out. There is only 1/4 cup sugar in the fruit filling, and 1/4 cup in the topping. Which means, this pie lets that blueberry taste shine! Plus, the added crunchiness from the oats and slight warm taste from the cinnamon is the perfect complement.
If you use store-bought pie crust (no judgement here, I do it all the time!), this pie comes together rather quickly. Serve it with whipped cream, or a scoop of ice cream for the perfect salute to Summer!
How are you celebrating your long Labor Day weekend? I’ll just be over here eating this blueberry crumble pie!
Blueberry Crumble PiePrint Recipe
- 1 9-inch pie crust, store-bought or homemade
- 1/3 cup old-fashion rolled oats
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 Tbsp corn starch
- 1/4 cup granulated sugar
- 5 cups blueberries
- 1 Tbsp lemon zest
- juice from 1/2 lemon
Pre-heat your oven to 375 degrees.
Prepare the filling - In a large bowl, combine the corn starch, blueberries, granulated sugar, lemon zest, and lemon juice. Toss to combine. Set aside.
Line a 9-inch pie plate with pie dough (store-bought or homemade) and crimp your edges as desired. Chill the plate for 30 minutes in the refrigerator. Line your crust with foil or parchment, and fill it with dried beans (about 1 1/2 lbs) or pie weights. Bake until the crust has set (about 20 minutes). Remove from the oven, and remove the weights and foil. Continue baking until the crust is lightly golden, about 5 minutes. Let the crust cool while you continue to prepare the topping.
Prepare the topping - In a large bowl, combine the oats, butter, flour, brown sugar, cinnamon and salt. Using a pastry blender or a fork, cut the butter into the dry ingredients until it resembles coarse crumbles.
Assemble the pie - Line a baking sheet with aluminum foil and place prepared crust on baking sheet. Pour the blueberry filling into the shell. Sprinkle with the crumble topping.
Bake for 60-75 minutes, or until the filling starts to bubble around the edge and the top is golden. Cover the pie with foil or a crust guard after 30 minutes if the crust is browning too quickly.
You could make this recipe gluten free by using a gluten free pie crust, and substituting a gluten free flour blend in the topping.