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July 29 2012 by Kristin at The Kitchen Sink in Dessert,Recipe » 3 comments

Blueberry Crumb Pie

First—thank you so much for all of the encouraging comments and emails on my last post.  I’ve got a lot of cheerleaders for this final leg, and it’s pretty great.  Second—and, really, I hate to keep harping on this, but I’m guessing some of you might be wondering: I’m still pregnant.  And that’s all I’ll say about that.

Blueberry Crumb Pie

In other news, a few weeks back, on the weekend after the Fourth of July, we had some friends over for a barbecue—our first in our new place.  Kevin made his bourbon-glazed ribs, I boiled corn and chopped a few summer tomatoes for a simple salad, and we set the table with some fresh flowers.


The weather was beautiful, and we ate beneath the swishing fronds of the river birch that anchors the corner of the little patio off our kitchen.  At the time, my energy was a little low and my belly was pretty large, and the whole concept of hosting four adults and a one-year-old seemed a little unreasonable.

Blueberry Crumb PieBlueberry Crumb PieBlueberry Crumb Pie

To counteract this, I considered—I really, truly did—keeping it simple when it came to dessert.  Maybe some fresh berries and store-bought ice cream?  Root beer floats?  Skip it altogether?  But, in the end, I realized that I was still me, and none of those things would do for what would likely be my one shot at hosting a summer barbecue.  So, I let the blueberries at the market seduce me into buying several pints.  And I pulled together a pie crust, into which I tipped those berries, once they were sugared and spiced.  I scattered a streusel over the berries and slid the pie into the oven, where it began to bubble, hiss faintly, and send off the scent of baked cinnamony-blueberries.  As the pie baked, I spun some vanilla ice cream.

Blueberry Crumb Pie

By the time I served the pie, I was full and exhausted, but also entirely happy.  I felt so summery, so normal, so good.

(For the record, we went to a barbecue yesterday and brought dessert: a pie.  I bought it.  So, I’m not entirely unreasonable.)

Blueberry Pie with Crumb Topping
Adapted from Martha Stewart

Serves 8

For the crust:

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 stick chilled unsalted butter, cut into pieces

For the filling:

5 cups blueberries
3/4 cup granulated sugar
3 tablespoons all-purpose flour
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon salt

For the topping:

3/4 cups all-purpose flour
1/2 cup rolled oats
1/3 cup light-brown sugar
2 tablespoons granulated sugar
1/8 teaspoon salt
1/4 teaspoon cinnamon
1 stick chilled unsalted butter, cut into pieces

Prepare the Crust:

Mix flour, salt and sugar in a medium-size bowl.  With a pastry blender, cut in butter, working until mixture resembles coarse meal.

Add 2 tablespoons ice water; stir with a fork and work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 2 more tablespoons).  Do not overwork.  Flatten the dough into a disk, and wrap in plastic; refrigerate at least 1 hour.

To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.  Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.  Crimp rim with fingertips and knuckle.  Freeze for 1 hour.

Prepare the Filling and Topping:

To make the filling, combine blueberries, sugar, flour, cornstarch, lemon juice, cinnamon, and salt.  Set aside until ready to assemble the pie.

To make the topping, in a bowl, mix flour, oats, sugars, cinnamon and salt.  With a pastry blender, cut in butter, working until mixture forms large clumps.  Chill until ready to assemble the pie.

Assemble and Bake the Pie:

Preheat the oven to 350 degrees.  Pour the sugared blueberries into the frozen pie shell; sprinkle with the topping.  Place the pie plate on a parchment-lined baking sheet.  Bake until fruit bubbles and crust browns, 1 1/2 hours.  Let cool completely.  Serve with vanilla ice cream or freshly-whipped cream (optional).

3 comments so far. »
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  1. Shanna says on July 30 2012 at 9:07 am:

    Ha! I love that you still wanted to make a pie–and ice cream–for the meal. It looks like summer.

  2. Nicole @ the dirty oven says on August 07 2012 at 3:36 pm:

    Beautiful pie for a beautiful lady and I am sure a beauty of a baby coming soon! Enjoy the ride!

  3. jeri says on August 21 2012 at 7:18 pm:

    Wow, kudos to you for baking a pie in this heat and being so pregnant. Your crimping is beautiful. I make a tasty pie crust, but I’ve never mastered the art of crimping. Some day when you have more time, I hope you’ll share your technique.

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