Blueberry crumble pie

Measuring the crust

The second pie of the day was a blueberry crumble pie…though actually this one was the first pie in and out of the oven. We got to smell it (and perhaps drool a little bit) while we were hard at work on all of the other pies. It was certainly worth the wait!

A key step in this crust is to roll it out between two sheets of wax paper.

I think the crumble idea would be great for an apple pie too!

Blueberry crumble pie
Serves: 8

Beautiful crimping!

Source: Kelly’s mom

Ingredients
For the crust:
1 3/4 cup flour
1/2 teaspoon salt
1/2 cup Wesson oil
3 Tablespoons cold water

For the filling:
5 cups blueberries
1 1/4 cup sugar to taste
3-4 heaping Tablespoons flour
Cinnamon

Blueberry filling

For the topping: 
3/4 cup flour
1/3 cup sugar
6 Tablespoons salted butter
Leftover pie crust
Cinnamon

Directions
1. Preheat oven to 400 degrees F.

2. For the crust: in a medium bowl, mix together flour and salt. Add oil and water and roll out between two sheets of wax paper. Place crust in pie pan, trim excess crust with kitchen shears, and crimp the edges. Save extra pie crust for the topping.

Ready to eat

3. For the filling: in a large bowl, mix together blueberries, sugar, and flour. Sprinkle with cinnamon. Place in unbaked pie shell.

4. For the topping: in a medium bowl, mix together flour and sugar, then cut in butter and leftover pie crust. Sprinkle with cinnamon and spread on top of blueberry mixture.

5. Wrap aluminum foil around the crust and bake at 400 degrees F for 30 minutes. Remove foil and reduce heat to 350 degrees F and bake for an additional 20 minutes or until bubbly. Allow to cool before serving.