{"id":3141,"date":"2014-05-23T12:39:58","date_gmt":"2014-05-23T19:39:58","guid":{"rendered":"http:\/\/new.sugarhero.com\/?p=3141"},"modified":"2023-11-28T15:49:08","modified_gmt":"2023-11-28T22:49:08","slug":"blueberry-crumble-pie","status":"publish","type":"post","link":"https:\/\/www.sugarhero.com\/blueberry-crumble-pie\/","title":{"rendered":"Blueberry Crumble Pie"},"content":{"rendered":"\n

This Blueberry Crumble Pie has a beautiful blend of flavors and textures. The thick blueberry filling is flavored with lemon and a hint of cinnamon, then topped with a brown butter almond crumble. <\/em><\/p>\n\n\n\n

\"Blueberry<\/figure>\n\n\n\n

Ever since I started working for myself, national holidays haven’t been quite as exciting as they used to be. When I was a blazer-and-heels wearing office worker? You would see Memorial Day and other holidays circled on my calendar with three neon highlighters in different shades of desperation. Now that I’m a member of the fuzzy slipper work-from-home club? Most holidays are just another word for “everyone’s going to be all up in my grill at the grocery store during daytime hours.”<\/p>\n\n\n\n

This Memorial Day, though, I’m a little less grinchy and a little more excited. Jason actually has the day off of work, and Asher will be home from day care, so I’m pinky-swearing that I’ll put my computer away and we’ll spend some quality time together as a family. We’ll be grilling with friends, and swimming—or refusing to swim and pouting on the edge of the pool, depending on toddler whims.<\/p>\n\n\n\n

\"Blueberry<\/figure>\n\n\n\n

We’ll also be enjoying blueberries by the bushel, because I have an untreated blueberry addiction and am not seeking help. They’ve finally come down in price in my area, so I’ve been buying pints and pints of them. We’ve mostly been eating them raw, but they’ve also made their way into smoothies, pancakes, and now, this beast of a pie. It’s the perfect dessert for weekend barbecues, potlucks, or—yes, I’m going there—even brunches. Pie for brunch? Let’s make that a thing. Still looking for more? Check out this stunning Blueberry Layer Cake<\/a> and this delicious, homemade Blueberry Sauce<\/a>. <\/p>\n\n\n\n

I’ll always prefer pies made with fresh berries, but this one can easily be made with frozen, if you don’t have good fresh ones available to you. It’s flavored with lemon and a hint of cinnamon, and topped with a brown butter almond crumble. All of the flavors and textures mean that it’s a forgiving pie if you’re making it with less-than-optimal fresh berries, or frozen ones. Give me your poor, your tired, your frozen berries yearning to be made into pie, and I will give you a recipe for the best dang Blueberry Crumble Pie you’ll ever taste.<\/p>\n\n\n\n

\"Blueberry<\/figure>\n\n\n\n

I love that this pie is a combination of two of my favorite blueberry desserts—pie and fruit crumble. This crumble was last seen on my Rhubarb Streusel Tart<\/a>, and ever since I made that tart I’ve been wanting to incorporate the crumble into other dishes. The topping is rich with the nutty flavor of browned butter, and has plenty of almonds and brown sugar too.<\/p>\n\n\n\n

The filling in this pie is a mix of cooked blueberries and raw ones—half of the berries are simmered with lemon juice and zest until they’re thick and jammy, and the other half are added raw, right before baking. This, along with the tapioca, helps give you a thicker, more intensely flavored filling that sets well, doesn’t produce a pool of liquid whenever you try to cut into it, but still has whole berries that pop in your mouth.<\/p>\n\n\n\n

\"Blueberry<\/figure>\n\n\n\n

It’s taken me a few years of intense pie-making<\/span> casual experimenting, but I can finally conceded that all of those folks who insist on tapioca as a thickener in fruit pies are right. Sometimes I’ll use a mix of tapioca and corn starch, and sometimes, as in this pie, just straight tapioca. Flour has never worked well for me, and all-cornstarch pies tend to set inconsistently or just taste too starchy. If you’re worried about the little balls of tapioca showing up in the final product, you can whir them around in your food processor before adding them to the fruit, to break them down into smaller pieces. I promise you’ll never notice they’re in there, and your pie will set beautifully! There is also a product called Clear Jel<\/a> that I haven’t tried yet, but that is used specifically to thicken fruit pies without any funky taste or texture issues.<\/p>\n\n\n\n

\"Blueberry<\/figure>\n\n\n\n

Finally, I topped my pie with a crème fraiche honey whipped cream, flavored with just a pinch of cinnamon. It was tangy and floral and ever so slightly spiced, and the perfect compliment to the juicy filling and crunchy topping! Of course, I wouldn’t judge you for choosing ice cream instead. (But serving a plain slice of pie? I would definitely judge you for THAT!)<\/p>\n\n\n\n

\"🍓\" More Fresh Berry Desserts<\/span><\/h2>\n\n\n\n