Blueberry Crumb Pie

One of my favorite things about summertime is the fresh berries. I don't tend to bake with them too often as I have trouble not finishing off the container whole once I start snacking.

This past weekend we were invited over to some friend's house for dinner. I gladly volunteered to bring dessert. We were going to the beach and it seems more fitting to have a fruit filled dessert than a chocolate dessert. Yes, it pains me to say this.

When I threw out the idea of blueberry pie, everyone quickly responded with an approving nod.

To sweeten the deal a bit I added a bit of white chocolate chips on top of the fruit and then used a crumb topping.  Crumb topping always make pie more appetizing for me.

I used a store bought crust which makes this pie recipe so simple and quick to put together. 

I was a little a lot nervous bringing this pie to dinner to share without being able to taste test it first. I should have known better than to test a new recipe out when sharing with others.

However it got raving reviews.  We served it with plain old vanilla ice cream.  This was all that was left after the four of us went to town.

Just enough to serve as breakfast. Happy Monday!

Adapted from Crazy for Crust

Blueberry Crumb Pie

by Emily Morris

Prep Time: 20 minutes

Cook Time: 50 mintutes

6051973

Ingredients (serves 8)

For the Pie:

• 1 refrigerated pie crust (from a box of 2)
• 5 cups fresh blueberries, drained
• 1/2 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1/4 cup white chocolate chips
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 3 tablespoons flour

For the crumb topping:

• 1/2 cup flour
• 1/2 cup rolled oats
• 1 cup almonds, chopped
• 3/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 6 tablespoons butter
• Pinch salt

Instructions

Preheat oven to 350 degrees.

Unroll pie crust and place in a 9” pie plate. Crimp edges as desired. Chill until ready to fill.

Make the crumble by combining the almonds, brown sugar, flour, rolled oats, cinnamon and salt in a large bowl. Use a pastry cutter to cut in the butter until the mixture forms small crumbs. Set aside.

Place blueberries in a large bowl. Toss gently with sugar, spices, lemon juice, and 3 tablespoons of flour.

Remove crust from the refrigerator and fill with berries. Top with white chocolate chips. Pour the crumble over the top and press down slightly.

Place the pie on a cookie sheet to prevent over-spilling onto your oven floor. Bake for 50 minutes. It’s done when the crust and the topping is browned. There should also be some signs of the blueberry juice bubbling through the crumb topping. Cool completely before slicing.

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