Blueberry Crumb Pie Recipe

Pie crust: A pre-made, refrigerated crust that serves as the base of the pie.

Blueberries: Fresh, juicy berries that provide the main flavor and texture of the pie.

Sugar: Granulated sugar to sweeten the blueberry filling.

Cornstarch: A thickening agent that helps the blueberry filling set properly.

Lemon juice: Adds a touch of acidity to balance the sweetness of the blueberries.

Flour: All-purpose flour used in the crumb topping.

Brown sugar: Adds a rich, molasses-like sweetness to the crumb topping.

Butter: Cold, cut into small pieces, and mixed into the crumb topping for a buttery texture.

When preparing the blueberry filling, make sure to thoroughly mix the cornstarch with the sugar before adding it to the blueberries. This ensures that the cornstarch is evenly distributed and will properly thicken the filling as it bakes. Additionally, when cutting in the butter for the crumb topping, use a pastry cutter or two forks to achieve a uniform, crumbly texture. This will create a delightful contrast between the crispy topping and the juicy blueberry filling.

• refrigerated pie crust - Substitute with homemade pie crust: Making your own pie crust can add a personal touch and allow you to control the ingredients for a fresher taste.

• fresh blueberries - Substitute with frozen blueberries: Frozen blueberries can be used when fresh ones are out of season; just make sure to thaw and drain them well.

• sugar - Substitute with honey: Honey can provide a natural sweetness and add a unique flavor profile to the pie.

• cornstarch - Substitute with tapioca starch: Tapioca starch can be used as a thickening agent and gives a similar texture to the filling.

• lemon juice - Substitute with lime juice: Lime juice can provide a similar acidity and brightness to balance the sweetness of the blueberries.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can add a nutty flavor and increase the nutritional value of the crumb topping.

• brown sugar - Substitute with coconut sugar: Coconut sugar can be used as a natural sweetener with a lower glycemic index and a slight caramel flavor.

• butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative that provides a subtle coconut flavor and similar texture.

• Allow the blueberry crumb pie to cool completely at room temperature. This ensures the filling sets properly and prevents condensation when stored.
• Wrap the pie tightly with plastic wrap or aluminum foil. Make sure it's sealed well to keep out any air and moisture.
• For short-term storage, place the wrapped pie in the refrigerator. It will stay fresh for up to 4 days.
• If you want to enjoy the pie later, freezing is a great option. First, wrap the cooled pie in plastic wrap, then cover it with a layer of aluminum foil to prevent freezer burn.
• Label the wrapped pie with the date so you can keep track of its freshness.
• Store the pie in the freezer for up to 3 months. When you're ready to enjoy it, thaw the pie in the refrigerator overnight.
• To reheat, preheat your oven to 350°F (175°C). Place the pie on a baking sheet and cover the edges with foil to prevent over-browning. Warm it in the oven for about 15-20 minutes or until heated through.
• For individual slices, you can reheat them in the microwave. Place a slice on a microwave-safe plate and heat on medium power for 30-60 seconds, checking frequently to avoid overheating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover blueberry crumb pie on a baking sheet.
  3. Cover the pie loosely with aluminum foil to prevent the crumb topping from burning.
  4. Heat for about 15-20 minutes, or until the filling is warmed through and the crust is crisp.
  5. Remove the foil for the last 5 minutes if you want the crumb topping to regain its crunch.

• Microwave Method:

  1. Place a slice of blueberry crumb pie on a microwave-safe plate.
  2. Cover it with a microwave-safe cover or another plate to avoid splatters.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.
  4. Let it sit for a minute before serving to allow the filling to settle.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the blueberry crumb pie on a piece of foil or a small baking tray.
  3. Heat for about 10-15 minutes, checking occasionally to ensure the crumb topping doesn't burn.
  4. Let it cool slightly before enjoying.

• Air Fryer Method:

  1. Preheat the air fryer to 320°F (160°C).
  2. Place the blueberry crumb pie in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure even warming.
  4. Allow it to cool for a minute before serving to let the filling set.

• Oven: Used to bake the pie at the specified temperature of 375°F (190°C).

• Pie dish: Holds the pie crust and filling, providing shape and structure to the pie.

• Mixing bowl: Used to combine the blueberries, sugar, cornstarch, and lemon juice.

• Another mixing bowl: Used to mix the flour and brown sugar for the crumb topping.

• Pastry cutter: Helps to cut in the butter into the flour and brown sugar mixture until crumbly.

• Measuring cups: Used to measure the blueberries, sugar, cornstarch, and flour accurately.

• Measuring spoons: Used to measure the lemon juice and cornstarch precisely.

• Spatula: Assists in mixing the blueberry filling and spreading it evenly in the pie crust.

• Knife: Used to cut the butter into small pieces.

• Cooling rack: Allows the pie to cool evenly after baking.

Use pre-made crust: Save time by using a refrigerated pie crust instead of making one from scratch.

Pre-measure ingredients: Measure out the sugar, cornstarch, and lemon juice ahead of time to streamline the process.

Mix dry ingredients in advance: Combine the flour and brown sugar for the crumb topping before you start assembling the pie.

Use a food processor: Quickly cut in the butter with a food processor to make the crumb topping faster.

Prep berries ahead: Wash and dry the blueberries in advance to save time when you're ready to assemble the pie.