Sunday, July 18, 2010

{Blueberry Pie with Crumb Topping}

Crumb topping

1 cup all purpose flour
1/2 cup firmly packed brown sugar
1/2 tsp. cinnamon
1/2 cup 1 stick unsalted butter, cut into pieces


1/2 cup granualted sugar
1/4 cup flour
4 cups fresh blueberries
1/2 tsp. fresh finely grated lemon rind
1 Tbsp. lemon juice
2 Tbsp. butter, unsalted cut into pieces

Preheat oven to 400 degrees. Prepare the pie, 9 inch pie crust. Mix crumb topping ingredients together until mixture resembles crumbs about pea size. Don't overprocess. If you are using a food processor use the pulse button. Set aside.

Make the filling. In a large bowl stir together the sugar, flour, until well mixed. Gently stir in the blueberries and lemon rind, juice. Pour the mixture into the pie crust, dot with butter. Sprinkle the crumb topping evenly over the pie.

Reduce the oven temperature to 350 degrees. Place the pie in the oven and bake until the topping is golden brown 40 to 45 minutes. Let cool completely on a wire rack before serving. This is great with a dollop of vanilla icecream!

(recipe from Sweetie Pies)

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