Blueberries are in season in Uruguay, so we’ve been using them to make lots of yummy treats in the last few weeks. I thought I would share one of our favorite blueberry recipes this week, for Blueberry Crumb pie. If you’re like us, this one won’t last long in your house!
Crust Ingredients
- 1 ½ cups flour
- 2 tablespoons white sugar
- ¼ cup lard
- ¼ cup butter
- 1/3 cup cold water
Filling Ingredients
- 4 cups fresh blueberries
- 7 tablespoons corn starch
- 2/3 cup granulated white sugar
- ½ teaspoon cinnamon
- 3 tablespoons water
- 2 tablespoons lemon juice
Crumb Topping Ingredients
- ½ cup flour
- ¼ cup sugar
- ¼ cup butter
Directions:
Crust
- Combine the flour, sugar, butter and lard in a mixing bowl until well blended
- Sprinkle in the water a little at a time and mix just enough to make it hold together – don’t over mix
- Wrap the dough in plastic wrap and place in the fridge for at least 30 minutes
- Roll out the dough on a lightly floured surface
- Place the dough into the pie pan (don't worry if it breaks; you can patch it in the pan)
- Press the dough into a 9-inch deep-dish pie pan
- Seal any broken areas and shape the top edge into a pattern if you like
Filling
- Preheat oven to 190° C (375° F)
- Rinse blueberries in a colander, removing stems and mushy berries
- In a mixing bowl, combine the sugar, corn starch and cinnamon, and mix well
- Add lemon juice and water and mix well
- Add the blueberries to the pie crust (if they are taller than the pan, it’s okay – they’ll cook down)
- Pour the liquid mix over the berries
Crumb Topping
- Mix the sugar, butter and flour in a bowl
- Sprinkle mixture over the berries
- Place pie in oven and bake for one hour
- The pie should be bubbling and golden brown; if not cook for 3-4 more minutes and check again
- Serve warm with a heaping scoop of whipped cream or vanilla ice cream
Tips and modifications:
- Pie will keep for 1 week in refrigerator
- You can find a recipe for whipped cream in The Expat Cookbook, which is on sale for 50% off through the end of 2009