Blueberry Crumble Pie

By á-2421

Ingredients

• CRUST
• 2 cups flour
• 1/2 tsp kosher salt
• 2 Tbsp sugar
• 3/4 cup canola oil
• 1 Tbsp vanilla
• 2 Tbsp milk
• FILLING
• 2 1/2 pints fresh blueberries, about 5 cups
• Freshly squeezed lemon juice from half a lemon
• 1/4 cup sugar
• 1 Tbsp flour
• 1 Tbsp cornstarch
• CRUMBLE TOPPING
• 1/2 cup flour
• 2 Tbsp sugar
• 3 Tbsp brown sugar
• 1/2 tsp kosher salt
• 2 Tbsp cold butter
• 1 tsp vanilla

Preparation

Step 1

Preheat oven to 350.

To make crust, add flour, salt and sugar into a 9 inch pie plate. Stir in oil, vanilla and milk. Work together into a patty of dough (dough will be quite moist) and remove 1/4 cup of it, setting aside for crumble topping.

Press remaining dough evenly into pie plate, making sure it isn't too thick on the bottom. Prick bottom of crust all over with a fork, then place pie plate on a baking sheet and bake in oven until very lightly golden, approximately 12 minutes. Remove and set aside.

TO make filling, combine fresh blueberries with lemon juice, sugar, flour and cornstarch. Mix thoroughly and pour into prepared pie crust. It will be quite full.

Raise oven temperature to 425.

For crumble topping, put the flour, sugars and salt into a bowl. Using your fingers blend in butter until mixture is crumbly. Add vanilla and the 1/4 cup of reserved pie-crust dough to the crumble, blending it with your fingers. Mound crumble topping all over top of the blueberries.

Bake on baking sheet for 15 minutes, then lower heat to 375 for another 25-30 minute or until pie is golden. Let cool several hours before serving.

Note: Feel free to switch up the blueberries with anything from raspberries to peaches to strawberries and plums.