Blueberry Crumble Pie

Serves: Eight | Prep: 50 min | Cook: 50 min

Ingredients:

Dough:
1 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup cold butter, cubed
1/4 cup cold water

Blueberry Filling:
4 cups fresh blueberries
1 tsp lemon zest
1 Tbsp freshly squeezed lemon juice
1/4 cup cornstarch/cornflour
1/4 cup sugar

Crumble:
1 cup oats
3/4 cup flour
1/2 cup light brown sugar
6 Tbsp butter, melted

Directions:
To make the doughn, add flour and salt in a food processor, blitz to combine. Add the butter and pulse until the mixture resembles coarse crumbs. With the motor running, slowly pour in the cold water until the dough comes together and forms a ball. Turn the dough out onto a well-floured surface, shape it into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.

Preheat the oven to 375F/190C.

Roll out the chilled dough to fit a 9-inch pie dish, then gently place it into the dish, trimming any excess dough from the edges. To make the filling, combine the blueberries, lemon zest, lemon juice, cornstarch, and sugar in a bowl, mixing until evenly coated. Pour the blueberry mixture into the prepared pie crust.

For the crumble topping, mix together the oats, flour, light brown sugar, and melted butter until combined, then sprinkle it evenly over the filling. Bake for 50–60 minutes, or until the top is golden and the filling is bubbly. Let the pie cool before slicing and serving.

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Blueberry Pie
Blueberry Peach Crostata
Limoncello Cheesecake with Blueberry Limoncello Sauce
Blueberry Crumble Muffins
Skillet Blueberry Pancake
Rhubarb Strawberry Crumble
Cast Iron Apple Crumble