Every July I host a lobster party and since the crustaceans I serve are from Maine, I always find a way to make a dessert with blueberries as those just scream “MAINE” to me.
This year, I knew I wanted to serve a blueberry pie but I also was drawn to a cobbler so I combined both and made a crumble top blueberry pie.
This is the very best blueberry pie I’ve had or made and I’d love to hear your feedback if you make it.
Crump Topping Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup light-brown sugar
- 1/3 cup granulated sugar
- ¼ tsp. salt
- ¼ tsp. cinnamon
- 1 ½ sticks chilled butter, cut into pieces
- 3 pints (6 cups) cups blueberries
- 1 cup granulated sugar
- 3 Tbsp. all-purpose flour
- 1 Tbsp. freshly-squeezed lemon juice
- 1/8 tsp. salt
- Fail-Proof Pie Crust
- ½ recipe of crumb topping
Crumb Topping Directions
- In a bowl, mix, light-brown sugar, granulated sugar, salt and cinnamon.
- With your hands, work butter pieces in the flour mixture until large clumps form. Divide mixture in half and freeze half the mixture in a plastic storage bag.
- Preheat oven to 400 degrees.
- Combine the blueberries, sugar, flour, lemon juice and salt. Pour the blueberry mixture into the pie crust and sprinkle with half a recipe Crumb Topping.
- Place the pie on a foil-lined baking sheet and place in the lower third of the oven. Reduce oven heat to 350 degrees and bake until crust browns and blueberries are bubbling, 90 minutes. If the crumb topping or crust is browning too quickly, tent with foil.
- Let cool 6 hours.
Makes 8 servings.
Inspired by this recipe.