How To Make Blueberry Crumb Pie | Tasting Table Recipe
Prep Time:
40 minutes
Cook Time:
1 hour
Servings:
1 pie
Ingredients
  • 1½ cups flour, plus extra for rolling dough
  • ½ teaspoon salt
  • ½ cup lard cut into ½ inch cubes, chilled
  • 5 tablespoons ice water
  • 4 cups blueberries
  • ¾ cup sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • Zest of one lemon
  • ¼ teaspoon salt
  • ½ cup flour
  • ½ cup oats
  • ½ tsp cinnamon
  • ½ tsp salt
  • ⅓ cup brown sugar
  • ½ stick butter cut into ½-inch cubes, chilled
Directions
  1. Make the crust: Preheat oven to 375°. In a medium bowl, combine the flour and salt. Add lard and combine using a pastry cutter until mixture resembles coarse crumbs. Add water, one tablespoon at a time, until dough holds together. Shapes into a ball and flatten into a disc. Wrap in plastic and place in refrigerator to chill for 30 minutes.
  2. Meanwhile, make the blueberry filling: Combine all ingredients in a large bowl using your hands to combine, gently squeezing the blueberries as you mix. Set aside until ready to use.
  3. Make the oat crumble: Combine the flour, oats, cinnamon, salt and brown sugar. Using your hands or a pastry cutter, work the butter into the flour mixture until it becomes crumbly. Transfer crumble to freezer and chill for 30 minutes.
  4. To assemble pie, roll out dough to an 1/8" thickness on a floured work surface; transfer to a 10" pie plate, fold in overhanging dough and crimp edges. Fill with reserved blueberries, top with crumble and bake until the berries are bubbly and the top begins to turn golden brown, about an hour. Remove and allow to 20 minutes before serving.