Blueberry Crumb Pie
This recipe is a combination of a simple berry pie from Mom ‘N’ Pops Apple Pie Cookbook, a 1950s gospel, and the bluberry cumble pie from my current Bible, the Willams-Sonoma Essentials of Baking. That was a religious sounding sentence. Was it because I drove past a church on my way to work this morning? Was it because “Foodity/Foodism/Foodlam” is my chosen religion? I don’t know. I believe this is what folks tend to call a large-scale digression. I think I’ll quit while I’m ahead. While blueberry pie was obviously not invented in the 50s or 60s, the Mom ‘N’ Pop cookbook is, and that’s good enough for me today!
(Officially I made this a couple days ago for my mother’s birthday, but shhhhh)
– 1 partially prebaked 9 or 10″ pie crust, see post eleven for a recipe
– 3/4 cup plus 5 tbsp all-purpose flour
– 2/3 cup light brown sugar
– 1/3 cup granulated sugar
– 2 tsp cinnamon
– sprinkle of salt
– 1/2 cup unsalted butter cut into small pieces
– 2 pints bluberries
Preheat the oven to 375 degrees F. Stir together 3/4 cup flour, 1/3 cup of the brown sugar, 1/3 cup granulated sugar, 1 tsp of cinnamon and the salt. Add butter pieces and using a pastry cutter or your fingers blend until the mixture forms coarse crumbs. In another bowl combine blueberries, remaining brown sugar, cinnamon, and 4 tbsp of the flour. Gently stir to coat berries. Sprinkle last tbsp of flour on the bottom of the crust, then add blueberry mixture. Pour brown sugar mixture over the top, then bake for 50 minutes. Serve immediately with inordinately large scoops of vanilla ice cream!