Blueberry Pie with Crumb Topping

Homemade buttery and flaky pie crust filled with fresh blueberries. Spiced with cinnamon, a hint of lemon, and sweetened with brown sugar.

Overview

This recipe is simple, easy, and delicious. Made with common ingredients that are readily available at your local grocery store. Although nothing beats a homemade crust it is possible to omit the homemade pie crust for a store bought equivalent.

In terms of blueberry selection, either fresh or frozen, will work just fine for this recipe. If you are using frozen blueberries then just make the filling early in the process and allow the blueberries time to defrost. Which can be easily achieved while the pie shell dough is resting in the refrigerator.

Some special equipment considerations for this recipe are a food processor and a 9 inch pie plate. The food processor is used to make the pie crust dough and optionally, the crumb topping. While the pie plate, as you may have guessed, is used to bake the pie.

Baking Notes

Crust

Begin by adding the flour, vegan butter, and salt to the food processor bowl. Pulse the ingredients until crumbs start to form that are pea sized pieces. Using the food processor for this step will ensure that the butter is evenly distributed in the dough.

Add three tablespoons of ice water to the mixing bowl. Pulse until the ingredients come together to form a dough. If needed add a tablespoon of water and repeat the process until you get the right dough consistency.

Flour the work surface and add the dough. Form the dough into a ball. Wrap it in plastic wrap and allow the dough to rest in the refrigerator for at least an hour. To save time make the filling and crumb topping during that period.

Make the Filling

For this recipe we used frozen blueberries but fresh blueberries will also work. Place all the filling ingredients in a mixing bowl. Then use a silicone spatula to stir to combine the ingredients to evenly coat the blueberries.

Crumb Topping

Place the crumb topping ingredients in a small mixing bowl. Use your hands to break up the butter into smaller pieces. Then use a fork to incorporate the ingredients. Alternatively, it is possible to use a food processor for this step. Place the crumb topping in the refrigerator until it is ready to use.

Assembly and Bake

Preheat the oven to 425ºF. Place a sheet of parchment paper on your work surface. Remove the dough from the refrigerator, unwrap it from the plastic, and place it on the parchment paper. Loosely place the plastic wrap over the top of the dough. Using a rolling pin work the dough until it is 1/8 of an inch thick. Remove the plastic wrap and then carefully add the dough to a 9 inch pie plate.

Shape the pie shell crust with your hands, as well as, fixing any tears in the pie shell. Then add the filling and use your hands to even everything out. Next, add the crumb topping. Place the pie in the oven on the center rack and bake for 10 minutes. Then reduce the oven to 350ºF and bake for another 60 – 70 minutes or until the top, and crust, are golden brown.

When the pie is finished baking use pot holders or oven mitts to remove it from the oven. Place it on a wire rack and allow it to cool completely before transferring to the refrigerator. Allow the pie to set for several hours before cutting into.

Storage

Cover the pie shell with plastic wrap or aluminum foil. Keep the pie in the refrigerator between servings. It should last several days before the freshness starts to taper off.

If you like this recipe be sure to check out our other recipes below:

• Apple Pie with Crumb Topping
• Sweet Potato Pie
• Pumpkin Pie
• Blueberry Coffee Cake
• Blueberry Muffins