Bake until the crust is set, about 15 minutes. Line the crust with parchment paper or foil. Trim the overhang to ½-inch and crimp edges if desired. Transfer the dough to a 9-inch deep dish pie plate. Roll out the dough between two sheets of parchment paper to ⅛-inch thick round.Refrigerate for at least 30 minutes and up to 24 hours. Gather dough into a ball and flatten into a disk. Add in the vanilla and water, pulsing again just until the dough comes together, adding more water by the tbsp if necessary.

Add in the butter and pulse until butter is the size of peas.

Combine the flour, sugar, cinnamon and salt in the bowl of a food processor, pulsing to combine.

Three years ago… Heirloom Tomato Salad with Red Onions, Dill and Feta Two years ago… Pasta with Fresh Corn Pesto, Oaxacan Green Mole Stew One year ago… Barley Salad with Roasted Summer Vegetables (And check out this post for an awesome ice cream giveaway!!) Because you wouldn’t want to let all my quality control testing go to waste. Oh wait, that’s what they always are in NYC.Īnd eat it with ice cream. Make it before blueberries disappear from our lives and/or become $6/pint. Seriously…this pie is intensely fruity in the best possible way. And excess ice cream is never something to complain about. Which I can say with absolute certainty after taking enough bites of pie alone, ice cream alone, and then the two together to make my conclusions statistically significant.īut…this pie is crazy good. Pie and ice cream go together like stretchy jeans and my thighs.Įspecially after you see all of the totally necessary and mandatory taste testing I did to make certain that the two are a match made in heaven. You can easily put a 2nd crust on top – just make sure you crimp the edges together, brush the top with egg white, and cut three slits for steam to escape.Blueberry pie that is literally bursting with fruity flavor and a buttery crumble topping. What if I don’t want to make crumb topping? I have found this article from Taste of Home to be helpful when using frozen fruit in pies. You absolutely can, but be aware that there are some differences to make note of during the process. Try raspberries, blackberries, or even mixed berries. I’ve had mine forever but it’s pretty much identical to this one here – and for under $10, it’s well worth it if you do a lot of baking. What kind of pastry cutter do you recommend? I would try Ina Garten’s perfect pie crust recipe instead. What’s a good substitute for Lard Pie Crust? It will last up to six months if you store it at room temperature or up to a year or so in the refrigerator. It’s not refrigerated at the store and you can either to store it in your pantry or in your refrigerator after you open the package. You will find lard at any grocery store – usually somewhere in the meat department. Xoxo – Lara Do I have to make homemade crust?Ībsolutely not! If buying pre-made crust at the grocery store is more your jam, by all means have at it. In fact, dare I say I think we might all be happier if we ate more pie. Two pieces of blueberry pie with crumb topping today for me … and not one single guilty feeling about it. Ina Garten’s recipes are no-fail.Īnd then I used Martha Stewart’s crumb topping recipe to finish the whole thing off. I adapted Ina Garten’s blueberry pie recipe for the blueberry pie filling, which of course also turned out beautifully. It’s literally 4 simple ingredients and the dough rolls out beautifully. I used her lard (yes, lard!) crust recipe today and I swear that it took about 10 minutes from start to finish for me to have a crust ready to go. My dad’s favorite is her cherry pie, although it is also tough to beat her lemon meringue, apple crumb, and French silk pies. I really must channel my mom and make pie more often! My mom is an excellent baker (and cook, for that matter) and she often makes pies.

(Probably because I don’t make pie that much.) I don’t know why I always think it will take longer or be complicated. I also realized that making homemade pie crust is super fast and easy. It’s such a delicious summer treat - just add vanilla ice cream or some fresh whipped cream and you’ve got heaven on a plate. I have been craving blueberry pie with crumb topping for a couple of weeks now and finally made it today. Baking Queen Blueberry Pie with Crumb Topping Jump to Recipe

Best blueberry crumble pie