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Best blueberry crumble pie8/25/2023 Cover leftovers tightly and store in the refrigerator for up to 5 days. Jump to Recipe This easy blueberry pie with oat crumble crust is low in sugar, made with whole foods and is not runny at all Its the perfect dessert to end a spring or summer meal. This time allows the filling to thicken up. Make the filling by adding the blueberries, sugar, flour, cinnamon, salt, lemon zest, and lemon juice to a bowl and mix until the berries are coated. Allow the pie to cool for 3 full hours at room temperature before serving. Spray a 9-inch pie plate or baking dish with cooking spray.After the first 20 minutes of bake time, we recommend placing a pie crust shield on top of the pie to prevent the edges from browning too quickly and loosely covering the whole pie with aluminum foil to prevent the crumble from browning too quickly as well. Keeping the pie in the oven, turn the temperature down to 375☏ (190☌) and bake for an additional 30-35 minutes. Place the pie onto a large baking sheet and bake for 25 minutes. Step 6: Sprinkle the crumb topping over the blueberries. Step 5: Gently cover the entire pie evenly with crumble topping. Step 4: Scoop the blueberry filling to the unbaked pie shell. Using a pastry cutter, cut the cold butter into the brown sugar mixture until coarse crumbs are formed. Step 3: Roll out your pie crust bottom and shape into your pie plate. Make the crumble:Mix the brown sugar, flour, and cinnamon together in a medium bowl.Place pie in the refrigerator until needed in the next step. Spoon the cold filling into the crust and discard the leftover juices in the bottom of the bowl, if any. Tuck it in with your fingers, making sure it is smooth. Carefully place the dough into a 9-inch pie dish. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
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