Blueberry Pie With Vanilla Bean Crumble
I have been baking pie for longer than I can remember. I entered pies in the Buffalo County fair when I was a 4-H Cloverkid. I’ve baked pie for family, friends and lovers – and once baked a peach pie for a friend’s mother from Mississippi, who declared it the best pie she’d ever tasted. Life, with pie, is infinitely better.
My Grandma Betty would have agreed. She lived to serve through food, often batch cooking for funerals, taking food to the infirm and sharing her famous pies with friends, family and neighbors.
A couple of weeks ago would have been Betty’s 95th birthday. She passed away in 2004, but her desire to serve others and love for food inspire me daily. Today’s recipe, Blueberry Pie with Vanilla Bean Crumble, is dedicated to her.
As if on schedule, our Nebraska spring of blustery days, grey skies and rain has given way to scorching early summer temperatures. The sun’s out, berries are ripening and something delicious feels as if it’s within reach.
Blueberries were on sale at the store last week so I quickly bought up the remaining stock. My original intention was to make a blueberry black pepper shrub – a sweetened, vinegar-based concoction of fruit, sugar and vinegar. But then pie called my name.
With its flaky crust, lightly sweetened blueberry filling, and a vanilla-infused buttery crumble, this isn’t a particularly fast or easy recipe. But good things rarely are.
The first step is an all-butter crust. I prefer to make my pie crusts from scratch, but you could sub in a refrigerated pie crust if you desire. I add the zest of lemon to my crust – a trick I learned from the Dutch – which gives an aromatic quality to the dough and elevates the lemon juice in the fruit filling. Since we’re working with such a juicy filling, you need to par-bake the crust prior to filling. (Par-baking just means pre-baking. Nothing too complicated, loves.)
Next up are the blueberries. A touch of sugar, fresh lemon juice, a tiny pinch of salt, and flour to thicken are all that you need. We don’t want to overwhelm the summery, complex flavors of the fresh berries, after all. Feel free to sub another thickener – instant tapioca or cornstarch would be excellent gluten-free choices.
I made this pie in honor of Betty, but I’ve found it to be comforting in a variety of situations: to comfort a disappointed heart, serve as dinner when my fridge was empty and even when I needed a snack at 4 a.m.
Blueberry Pie With Vanilla Bean Crumble
PREP TIME
60 mins
COOK TIME
1 hour 20 mins
TOTAL TIME
2 hours 20 mins
A nostalgic summer pie bursting with summer berries, topped with a crunch vanilla-infused crumble.
Author: PianetaCucina.It
Recipe type: American
Cuisine: Dessert
Serves: 8
INGREDIENTS
Crust
- 1¼ cup All-Purpose Flour
- ½ teaspoon Kosher Salt
- Zest of 1 lemon
- 1 stick (8 tablespoons) Butter, chilled and diced
- 3 to 5 tablespoons ice water
Blueberry filling
- 6 cups fresh or frozen Blueberries
- ½ cup All-Purpose Flour (or ¼ cup cornstarch or 3 tablespoons instant tapioca – See note.)
- ⅓ cup Sugar
- 1 tablespoon Lemon Juice
Vanilla Bean Crumble
- ½ cup All-Purpose Flour
- ¼ cup oatmeal
- ⅔ cup Sugar
- 1 stick (8 tablespoons) Butter, chilled and diced
- 1 teaspoon cinnamon
- ½ Vanilla Bean, scraped or ½ teaspoon pure Vanilla Extract
INSTRUCTIONS
Prepare the Crust
- In a large bowl, whisk together flour, lemon zest and salt. Add butter.
- Using a pastry cutter, fork or your fingers, incorporate the butter into the flour mixture until it resemble course crumbs.
- Add 1-2 tablespoons of ice water and blend with a fork. Continue adding water, in 1 tablespoon intervals, until mixture forms a ball. Divide in half and form into two equal-size balls. Flatten and wrap with plastic wrap.
- Allow to chill at least 30 minutes prior to baking.
- Preheat the oven to 400 degrees F.
- Roll out the dough and place it into a 9-inch pie dish. Line with aluminum foil and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove aluminum foil and weights, reduce oven temperature to 350 degrees and bake an additional 5 minutes.
Prepare the Filling
- During the last 20 minutes of the crust baking, prepare the blueberry filling. Rinse the blueberries and add to a large bowl. Toss gently with sugar, lemon juice and flour. Set aside.
Prepare the Crumble
- Whisk together flour, oatmeal, sugar, cinnamon and vanilla bean scraping in a large bowl. With a fork or your fingers, work butter into the mixture to form a crumble. Set aside.
Bake the Pie
- Increase the oven temperature to 375 degrees F. Fill the par-baked crust with the blueberry filling. It’s okay to over-fill it, just be sure you’re able to get the crumble on top. Set aside any remaining filling for another use.
- Top with the crumble and bake until topping is golden and the pie filling is beginning to bubble, about 50 to 60 minutes.
- Transfer to a wire rack and allow to cool completely before serving.
- Pie is best served the day it’s made, but can be stored at room temperature for 2 days or then in the refrigerator for about a week. Top with ice cream, whipped cream or eat straight from the fridge at 4 a.m.
NOTES
You have several options for thickening your pie. For this recipe, I used all-purpose flour, but instant tapioca is an excellent gluten-free substitute. Look for it either in the baking aisle or near the gelatin. Derived from cassava root, tapioca works especially well with juicy fruits such as berries and peaches. Once cooked, it remains gelled and doesn’t break down, and it doesn’t leave your pie tasting too floury.