Blueberry Crumble Pie Simple and Tasty Dessert

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When making a Blueberry Crumble Pie, having the right ingredients is key. Here’s what you need: - 2 cups fresh blueberries - 1 cup granulated sugar - 2 tablespoons cornstarch - 1 tablespoon fresh lemon juice - 1 teaspoon pure vanilla extract - 1 pre-made pie crust (store-bought or homemade) - 1 cup rolled oats - 1/2 cup all-purpose flour - 1/2 cup packed brown sugar - 1/2 teaspoon ground cinnamon - 1/4 cup unsalted butter, cold and cut into small cubes - Pinch of sea salt Using fresh blueberries makes a big difference. They burst with flavor and add a lovely sweetness. The sugar balances the tartness of the berries. Cornstarch helps thicken the filling, making it nice and gooey. Fresh lemon juice brightens up the taste. It adds a touch of zing that complements the blueberries. Pure vanilla extract rounds out the flavor, giving it a warm, sweet aroma. For the crust, you can use store-bought for ease or make your own if you have time. The crumble topping adds a delightful crunch. Rolled oats and flour mix with brown sugar and cinnamon for a sweet layer. Cold butter creates a crumbly texture that is simply irresistible. A pinch of sea salt enhances all these flavors, making every bite a delight. For the full recipe, check the detailed instructions to bring this delicious pie to life. 1. Oven temperature settings: Start by preheating your oven to 375°F (190°C). This helps bake your pie evenly. 2. Preparing the blueberry filling: In a medium bowl, mix 2 cups of fresh blueberries with 1 cup of sugar, 2 tablespoons of cornstarch, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract. Gently toss the blueberries to coat them well. Let this sit for about 10 minutes. The juices will start to thicken. 1. Combining dry ingredients: In another bowl, mix together 1 cup of rolled oats, 1/2 cup of flour, 1/2 cup of brown sugar, 1/2 teaspoon of cinnamon, and a pinch of sea salt. This blend creates a rich topping. 2. Incorporating cold butter: Cut 1/4 cup of cold butter into small cubes. Add it to the dry mix. Use your fingers or a pastry cutter to blend until it looks like coarse crumbs. Some larger crumbs are fine! 1. Preparing the pie crust: Roll out your pre-made pie crust on a floured surface. Place it in a 9-inch pie dish. Trim any excess crust. Use a fork to prick the bottom. This stops bubbles while baking. 2. Pouring in the filling: Pour the blueberry mixture into the crust. Spread it evenly. 3. Adding the crumble topping and baking: Sprinkle the crumble topping over the blueberries. Make sure it covers well. Bake in the preheated oven for 40-45 minutes. Look for a golden topping and bubbling blueberries. 4. Cool before serving: Once out of the oven, let the pie cool for at least 15 minutes. This helps the filling set nicely for slicing. For the full recipe, check the ingredients and instructions above! To get the best blueberry filling, you need a thickener. Cornstarch is my go-to because it binds juice and fruit. It helps the filling set up nicely. When you mix blueberries, sugar, and cornstarch, let it rest. This lets the berries release their juices, making them sweet and juicy. To enhance the blueberry flavor, I always add fresh lemon juice and vanilla extract. These two ingredients brighten the taste of the berries. You can adjust the sugar based on how sweet you want it. Taste as you go! For the crumble topping, texture is key. Use rolled oats and flour for a nice crunch. If you want a softer topping, add more flour. For a richer flavor, try adding nuts or coconut. Dietary needs? No problem! You can swap all-purpose flour with almond flour for gluten-free options. If you want to avoid dairy, use coconut oil instead of butter. Both changes keep the pie delicious. When serving your pie, think about style! I like to serve slices warm with ice cream or whipped cream. It adds a creamy contrast to the sweet blueberries. Use fresh mint leaves for a pop of color. You can also sprinkle some extra cinnamon on top. This gives the pie an inviting look and a little extra flavor. For seasonal flair, add berries or citrus slices around the pie. They make it look even more tempting! For the full recipe, check out the detailed instructions provided. {{image_4}} To make a gluten-free blueberry crumble pie, swap all-purpose flour with almond flour or gluten-free flour. You can also use certified gluten-free oats for the crumble topping. To ensure the crust holds, chill the dough for at least 30 minutes before baking. This helps it stay firm and prevents it from breaking apart. For a vegan version, simply replace the butter with coconut oil or a plant-based butter. You can use flaxseed meal mixed with water as an egg substitute. This keeps the pie moist and adds a nice texture. Use non-dairy milk, like almond or oat milk, in place of any dairy for the filling. Don't limit yourself to just blueberries. Try mixing in raspberries or blackberries for a berry combo. You can also adapt the recipe to include seasonal fruits like peaches or apples. These fruits will bring a unique flavor while keeping the pie delicious. Be creative and explore different flavor pairings! To keep your blueberry crumble pie fresh, store it in a cool spot. A pantry shelf or a kitchen counter works well, as long as it's not too warm. Always use an airtight container. This helps prevent the pie from drying out or absorbing other smells. If you want to freeze your blueberry crumble pie, follow these steps: 1. Let the pie cool completely. 2. Wrap it tightly in plastic wrap. 3. Place it in a freezer-safe bag or container. When you're ready to eat it, take the pie out of the freezer. Let it thaw in the fridge overnight. To reheat, warm it in the oven at 350°F (175°C) for about 15-20 minutes. This will keep the topping crisp. For the best taste, eat the pie within three days if stored at room temperature. If you store it in the fridge, it lasts about a week. Signs of spoilage include a bad smell or mold. Always check before serving. Enjoy your blueberry crumble pie while it’s fresh and tasty! For the full recipe, check the Blueberry Bliss Crumble Pie. Your blueberry crumble pie is ready when the topping is golden brown. Look for bubbling in the filling. You can also insert a knife in the center. If it comes out clean, your pie is done. Let it cool for about 15 minutes. This helps the filling set properly. Yes, you can use frozen blueberries. Just remember to thaw them first. Drain excess liquid to avoid a soggy pie. You might need to add a bit more cornstarch to help thicken the filling. Adjust the baking time if needed, as frozen berries can take longer to cook. You can use honey or maple syrup as sweeteners. They add a unique flavor. If you choose honey, use about 3/4 cup for 1 cup of sugar. For maple syrup, use 1 cup but reduce the liquid slightly. Always taste before baking. This way, you ensure the sweetness is just right. This blog post covered all you need to make a delicious blueberry crumble pie. We explored key ingredients, step-by-step instructions, and helpful tips to enhance your pie's flavor and texture. You learned about gluten-free and vegan options, plus how to store and freeze your treat. Remember, whether you choose fresh blueberries or some other fruit, this recipe is versatile and fun. Baking this pie brings joy, and sharing it makes it even better. Enjoy every slice and get creative with your flavors!

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Are you ready to impress your family with a delicious dessert that’s easy to make? Blueberry crumble pie is a simple, tasty treat that combines sweet, juicy berries with a crunchy topping. In this post, I’ll guide you through every step, from choosing fresh blueberries to creating the perfect crumble. Let’s turn your kitchen into a bakery and whip up this delightful dessert that everyone will love!

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Ingredients

When making a Blueberry Crumble Pie, having the right ingredients is key. Here’s what you need:

– 2 cups fresh blueberries

– 1 cup granulated sugar

– 2 tablespoons cornstarch

– 1 tablespoon fresh lemon juice

– 1 teaspoon pure vanilla extract

– 1 pre-made pie crust (store-bought or homemade)

– 1 cup rolled oats

– 1/2 cup all-purpose flour

– 1/2 cup packed brown sugar

– 1/2 teaspoon ground cinnamon

– 1/4 cup unsalted butter, cold and cut into small cubes

– Pinch of sea salt

Using fresh blueberries makes a big difference. They burst with flavor and add a lovely sweetness. The sugar balances the tartness of the berries. Cornstarch helps thicken the filling, making it nice and gooey. Fresh lemon juice brightens up the taste. It adds a touch of zing that complements the blueberries. Pure vanilla extract rounds out the flavor, giving it a warm, sweet aroma.

For the crust, you can use store-bought for ease or make your own if you have time. The crumble topping adds a delightful crunch. Rolled oats and flour mix with brown sugar and cinnamon for a sweet layer. Cold butter creates a crumbly texture that is simply irresistible. A pinch of sea salt enhances all these flavors, making every bite a delight.

For the full recipe, check the detailed instructions to bring this delicious pie to life.

Step-by-Step Instructions

Preheat and Prepare

1. Oven temperature settings: Start by preheating your oven to 375°F (190°C). This helps bake your pie evenly.

2. Preparing the blueberry filling: In a medium bowl, mix 2 cups of fresh blueberries with 1 cup of sugar, 2 tablespoons of cornstarch, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract. Gently toss the blueberries to coat them well. Let this sit for about 10 minutes. The juices will start to thicken.

Making the Crumble Topping

1. Combining dry ingredients: In another bowl, mix together 1 cup of rolled oats, 1/2 cup of flour, 1/2 cup of brown sugar, 1/2 teaspoon of cinnamon, and a pinch of sea salt. This blend creates a rich topping.

2. Incorporating cold butter: Cut 1/4 cup of cold butter into small cubes. Add it to the dry mix. Use your fingers or a pastry cutter to blend until it looks like coarse crumbs. Some larger crumbs are fine!

Assembling and Baking the Pie

1. Preparing the pie crust: Roll out your pre-made pie crust on a floured surface. Place it in a 9-inch pie dish. Trim any excess crust. Use a fork to prick the bottom. This stops bubbles while baking.

2. Pouring in the filling: Pour the blueberry mixture into the crust. Spread it evenly.

3. Adding the crumble topping and baking: Sprinkle the crumble topping over the blueberries. Make sure it covers well. Bake in the preheated oven for 40-45 minutes. Look for a golden topping and bubbling blueberries.

4. Cool before serving: Once out of the oven, let the pie cool for at least 15 minutes. This helps the filling set nicely for slicing.

For the full recipe, check the ingredients and instructions above!

Tips & Tricks

Perfecting the Blueberry Filling

To get the best blueberry filling, you need a thickener. Cornstarch is my go-to because it binds juice and fruit. It helps the filling set up nicely. When you mix blueberries, sugar, and cornstarch, let it rest. This lets the berries release their juices, making them sweet and juicy.

To enhance the blueberry flavor, I always add fresh lemon juice and vanilla extract. These two ingredients brighten the taste of the berries. You can adjust the sugar based on how sweet you want it. Taste as you go!

Crumble Topping Variations

For the crumble topping, texture is key. Use rolled oats and flour for a nice crunch. If you want a softer topping, add more flour. For a richer flavor, try adding nuts or coconut.

Dietary needs? No problem! You can swap all-purpose flour with almond flour for gluten-free options. If you want to avoid dairy, use coconut oil instead of butter. Both changes keep the pie delicious.

Presentation Suggestions

When serving your pie, think about style! I like to serve slices warm with ice cream or whipped cream. It adds a creamy contrast to the sweet blueberries.

Use fresh mint leaves for a pop of color. You can also sprinkle some extra cinnamon on top. This gives the pie an inviting look and a little extra flavor. For seasonal flair, add berries or citrus slices around the pie. They make it look even more tempting!

For the full recipe, check out the detailed instructions provided.

Variations

Gluten-Free Blueberry Crumble Pie

To make a gluten-free blueberry crumble pie, swap all-purpose flour with almond flour or gluten-free flour. You can also use certified gluten-free oats for the crumble topping. To ensure the crust holds, chill the dough for at least 30 minutes before baking. This helps it stay firm and prevents it from breaking apart.

Vegan Blueberry Crumble Pie

For a vegan version, simply replace the butter with coconut oil or a plant-based butter. You can use flaxseed meal mixed with water as an egg substitute. This keeps the pie moist and adds a nice texture. Use non-dairy milk, like almond or oat milk, in place of any dairy for the filling.

Other Fruit Options

Don’t limit yourself to just blueberries. Try mixing in raspberries or blackberries for a berry combo. You can also adapt the recipe to include seasonal fruits like peaches or apples. These fruits will bring a unique flavor while keeping the pie delicious. Be creative and explore different flavor pairings!

Storage Info

Best Storage Practices

To keep your blueberry crumble pie fresh, store it in a cool spot. A pantry shelf or a kitchen counter works well, as long as it’s not too warm. Always use an airtight container. This helps prevent the pie from drying out or absorbing other smells.

Freezing Instructions

If you want to freeze your blueberry crumble pie, follow these steps:

1. Let the pie cool completely.

2. Wrap it tightly in plastic wrap.

3. Place it in a freezer-safe bag or container.

When you’re ready to eat it, take the pie out of the freezer. Let it thaw in the fridge overnight. To reheat, warm it in the oven at 350°F (175°C) for about 15-20 minutes. This will keep the topping crisp.

Shelf Life Information

For the best taste, eat the pie within three days if stored at room temperature. If you store it in the fridge, it lasts about a week. Signs of spoilage include a bad smell or mold. Always check before serving. Enjoy your blueberry crumble pie while it’s fresh and tasty! For the full recipe, check the Blueberry Bliss Crumble Pie.

FAQs

How Do I Know When My Blueberry Crumble Pie Is Done?

Your blueberry crumble pie is ready when the topping is golden brown. Look for bubbling in the filling. You can also insert a knife in the center. If it comes out clean, your pie is done. Let it cool for about 15 minutes. This helps the filling set properly.

Can I Use Frozen Blueberries?

Yes, you can use frozen blueberries. Just remember to thaw them first. Drain excess liquid to avoid a soggy pie. You might need to add a bit more cornstarch to help thicken the filling. Adjust the baking time if needed, as frozen berries can take longer to cook.

What Can I Substitute for Granulated Sugar?

You can use honey or maple syrup as sweeteners. They add a unique flavor. If you choose honey, use about 3/4 cup for 1 cup of sugar. For maple syrup, use 1 cup but reduce the liquid slightly. Always taste before baking. This way, you ensure the sweetness is just right.

This blog post covered all you need to make a delicious blueberry crumble pie. We explored key ingredients, step-by-step instructions, and helpful tips to enhance your pie’s flavor and texture. You learned about gluten-free and vegan options, plus how to store and freeze your treat. Remember, whether you choose fresh blueberries or some other fruit, this recipe is versatile and fun. Baking this pie brings joy, and sharing it makes it even better. Enjoy every slice and get creative with your flavors!

When making a Blueberry Crumble Pie, having the right ingredients is key. Here’s what you need: - 2 cups fresh blueberries - 1 cup granulated sugar - 2 tablespoons cornstarch - 1 tablespoon fresh lemon juice - 1 teaspoon pure vanilla extract - 1 pre-made pie crust (store-bought or homemade) - 1 cup rolled oats - 1/2 cup all-purpose flour - 1/2 cup packed brown sugar - 1/2 teaspoon ground cinnamon - 1/4 cup unsalted butter, cold and cut into small cubes - Pinch of sea salt Using fresh blueberries makes a big difference. They burst with flavor and add a lovely sweetness. The sugar balances the tartness of the berries. Cornstarch helps thicken the filling, making it nice and gooey. Fresh lemon juice brightens up the taste. It adds a touch of zing that complements the blueberries. Pure vanilla extract rounds out the flavor, giving it a warm, sweet aroma. For the crust, you can use store-bought for ease or make your own if you have time. The crumble topping adds a delightful crunch. Rolled oats and flour mix with brown sugar and cinnamon for a sweet layer. Cold butter creates a crumbly texture that is simply irresistible. A pinch of sea salt enhances all these flavors, making every bite a delight. For the full recipe, check the detailed instructions to bring this delicious pie to life. 1. Oven temperature settings: Start by preheating your oven to 375°F (190°C). This helps bake your pie evenly. 2. Preparing the blueberry filling: In a medium bowl, mix 2 cups of fresh blueberries with 1 cup of sugar, 2 tablespoons of cornstarch, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract. Gently toss the blueberries to coat them well. Let this sit for about 10 minutes. The juices will start to thicken. 1. Combining dry ingredients: In another bowl, mix together 1 cup of rolled oats, 1/2 cup of flour, 1/2 cup of brown sugar, 1/2 teaspoon of cinnamon, and a pinch of sea salt. This blend creates a rich topping. 2. Incorporating cold butter: Cut 1/4 cup of cold butter into small cubes. Add it to the dry mix. Use your fingers or a pastry cutter to blend until it looks like coarse crumbs. Some larger crumbs are fine! 1. Preparing the pie crust: Roll out your pre-made pie crust on a floured surface. Place it in a 9-inch pie dish. Trim any excess crust. Use a fork to prick the bottom. This stops bubbles while baking. 2. Pouring in the filling: Pour the blueberry mixture into the crust. Spread it evenly. 3. Adding the crumble topping and baking: Sprinkle the crumble topping over the blueberries. Make sure it covers well. Bake in the preheated oven for 40-45 minutes. Look for a golden topping and bubbling blueberries. 4. Cool before serving: Once out of the oven, let the pie cool for at least 15 minutes. This helps the filling set nicely for slicing. For the full recipe, check the ingredients and instructions above! To get the best blueberry filling, you need a thickener. Cornstarch is my go-to because it binds juice and fruit. It helps the filling set up nicely. When you mix blueberries, sugar, and cornstarch, let it rest. This lets the berries release their juices, making them sweet and juicy. To enhance the blueberry flavor, I always add fresh lemon juice and vanilla extract. These two ingredients brighten the taste of the berries. You can adjust the sugar based on how sweet you want it. Taste as you go! For the crumble topping, texture is key. Use rolled oats and flour for a nice crunch. If you want a softer topping, add more flour. For a richer flavor, try adding nuts or coconut. Dietary needs? No problem! You can swap all-purpose flour with almond flour for gluten-free options. If you want to avoid dairy, use coconut oil instead of butter. Both changes keep the pie delicious. When serving your pie, think about style! I like to serve slices warm with ice cream or whipped cream. It adds a creamy contrast to the sweet blueberries. Use fresh mint leaves for a pop of color. You can also sprinkle some extra cinnamon on top. This gives the pie an inviting look and a little extra flavor. For seasonal flair, add berries or citrus slices around the pie. They make it look even more tempting! For the full recipe, check out the detailed instructions provided. {{image_4}} To make a gluten-free blueberry crumble pie, swap all-purpose flour with almond flour or gluten-free flour. You can also use certified gluten-free oats for the crumble topping. To ensure the crust holds, chill the dough for at least 30 minutes before baking. This helps it stay firm and prevents it from breaking apart. For a vegan version, simply replace the butter with coconut oil or a plant-based butter. You can use flaxseed meal mixed with water as an egg substitute. This keeps the pie moist and adds a nice texture. Use non-dairy milk, like almond or oat milk, in place of any dairy for the filling. Don't limit yourself to just blueberries. Try mixing in raspberries or blackberries for a berry combo. You can also adapt the recipe to include seasonal fruits like peaches or apples. These fruits will bring a unique flavor while keeping the pie delicious. Be creative and explore different flavor pairings! To keep your blueberry crumble pie fresh, store it in a cool spot. A pantry shelf or a kitchen counter works well, as long as it's not too warm. Always use an airtight container. This helps prevent the pie from drying out or absorbing other smells. If you want to freeze your blueberry crumble pie, follow these steps: 1. Let the pie cool completely. 2. Wrap it tightly in plastic wrap. 3. Place it in a freezer-safe bag or container. When you're ready to eat it, take the pie out of the freezer. Let it thaw in the fridge overnight. To reheat, warm it in the oven at 350°F (175°C) for about 15-20 minutes. This will keep the topping crisp. For the best taste, eat the pie within three days if stored at room temperature. If you store it in the fridge, it lasts about a week. Signs of spoilage include a bad smell or mold. Always check before serving. Enjoy your blueberry crumble pie while it’s fresh and tasty! For the full recipe, check the Blueberry Bliss Crumble Pie. Your blueberry crumble pie is ready when the topping is golden brown. Look for bubbling in the filling. You can also insert a knife in the center. If it comes out clean, your pie is done. Let it cool for about 15 minutes. This helps the filling set properly. Yes, you can use frozen blueberries. Just remember to thaw them first. Drain excess liquid to avoid a soggy pie. You might need to add a bit more cornstarch to help thicken the filling. Adjust the baking time if needed, as frozen berries can take longer to cook. You can use honey or maple syrup as sweeteners. They add a unique flavor. If you choose honey, use about 3/4 cup for 1 cup of sugar. For maple syrup, use 1 cup but reduce the liquid slightly. Always taste before baking. This way, you ensure the sweetness is just right. This blog post covered all you need to make a delicious blueberry crumble pie. We explored key ingredients, step-by-step instructions, and helpful tips to enhance your pie's flavor and texture. You learned about gluten-free and vegan options, plus how to store and freeze your treat. Remember, whether you choose fresh blueberries or some other fruit, this recipe is versatile and fun. Baking this pie brings joy, and sharing it makes it even better. Enjoy every slice and get creative with your flavors!

Blueberry Crumble Pie

Impress your family with a mouthwatering blueberry crumble pie that's both simple and tasty! This delightful dessert combines fresh blueberries with a crunchy topping that everyone will love. Discover the easy step-by-step recipe, ingredient tips, and variations for gluten-free and vegan options. Ready to bake? Click through now to explore this delicious blueberry crumble pie recipe and enjoy a slice of homemade happiness!
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Ingredients
  

2 cups fresh blueberries

1 cup granulated sugar

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

1 teaspoon pure vanilla extract

1 pre-made pie crust (store-bought or homemade)

1 cup rolled oats

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, cold and cut into small cubes

Pinch of sea salt

Instructions
 

Preheat your oven: Set the oven temperature to 375°F (190°C) to warm it up while you prepare the pie.

    Prepare the blueberry filling: In a medium mixing bowl, gently combine the fresh blueberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss the mixture delicately to ensure the blueberries are well coated. Allow it to sit for about 10 minutes to let the juices thicken.

      Make the crumble topping: In a separate bowl, combine the rolled oats, all-purpose flour, packed brown sugar, ground cinnamon, and a pinch of sea salt. Stir until evenly mixed.

        Incorporate the butter: Add the cold cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the mixture until it resembles coarse crumbs with some larger chunks still visible.

          Prepare the pie crust: Roll out the pie crust on a floured surface, then place it into a 9-inch pie dish. Trim any excess crust along the edges and use a fork to prick the bottom, preventing bubbles during baking.

            Assemble the pie: Pour the blueberry filling into the prepared crust, spreading it evenly across the bottom.

              Add the crumble topping: Generously sprinkle the crumble mixture over the blueberry filling, ensuring it provides an even coverage.

                Bake the pie: Place the pie in the preheated oven and bake for 40-45 minutes, or until the topping turns a beautiful golden brown and the blueberry filling begins to bubble.

                  Cool before serving: Once baked, remove the pie from the oven and let it cool for at least 15 minutes before slicing. This allows the filling to set beautifully for serving.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8

                      - Presentation Tips: For a delightful serving experience, offer slices warm or at room temperature. Consider adding a scoop of creamy vanilla ice cream or a generous dollop of whipped cream on top for an indulgent treat. Finish with fresh mint leaves for a vibrant touch and an extra layer of flavor.

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