Blueberry Crumble Pie

Can’t decide between a fruit pie or a fruit crumble? Why not go with both! This dessert has a pastry base and a buttery crumble topping. It’s packed full of lovely juicy blueberries. I love it topped with ice cream, thick double cream or homemade custard.

Ingredients:

For the Pie Filling:

• 4 cups fresh or frozen blueberries
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Crumble Topping:

• 1 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup brown sugar, packed
• 1/2 cup unsalted butter, cold and diced
• 1/2 teaspoon ground cinnamon
• A pinch of salt

For the Pie Crust:

• 1 pre-made or homemade pie crust

Instructions:

For the Pie Filling:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Gently toss until the blueberries are well coated.

For the Crumble Topping:

1. In a separate bowl, combine the flour, rolled oats, brown sugar, cold diced butter, cinnamon, and a pinch of salt.
2. Use your fingers or a pastry cutter to mix the ingredients until the mixture resembles coarse crumbs.

Assembling the Pie:

1. Roll out the pie crust and fit it into a 9-inch pie dish.
2. Pour the blueberry filling into the pie crust, spreading it evenly.
3. Sprinkle the crumble topping over the blueberry filling.
4. Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for about 45-50 minutes or until the filling is bubbly, and the crumble topping is golden brown.
5. If the edges of the crust start to brown too quickly, you can cover them with foil.
6. Allow the Blueberry Crumble Pie to cool for at least a couple of hours before slicing.