Lemon & Blueberry Crumble Pie
Hi friends! How is your summer shaping up? We’re doing pretty well over here, all things Covid-19/work/general life considered. The heat isn’t exactly something we love, but we’re coping by staying extra hydrated and seeking out shade. Due to all the socially distant garden visits we’ve been having with our families, this is perhaps the first year in living memory that I’ve actually gotten freckles on my face. What a wild June this is shaping up to be, truly.
As riveted as I’m sure you are to hear about my summer freckles – let’s talk pie. Boyfriend has been literally hounding me about making blueberry pie for months. His all time favourite berry is my third favourite, so I was dragging my heels a little. When I could deter him no more, I resigned myself to making something so delicious that we’d both love it. Enter: Lemon & Blueberry Crumble Pie. Aka, Boyfriend’s new favourite dessert.
Lemon for me, blueberries for him, an extra flaky pie dough, & a buttery crumble topping for good measure. It’s so perfectly zingy and fresh from all the lemon action that it isn’t overwhelmingly blueberry-ey, if you get me? And I made it Covid-19 friendly by baking it in a smaller pie tin – a little 6×8-inch cutie that’s perfect for just two people over a couple of days. Honestly, it ticks all my boxes.
You’ll just have to take my word for it: this Lemon & Blueberry Crumble Pie is a keeper, pinky promise.
Makes one 6×8-inch Lemon & Blueberry Crumble Pie | Recipe by Passionate Baker
for the pie dough:
340g plain flour
255g cold salted butter, cut into cubes
4-6 tablespoons ice water
for the filling:
1/3 cup caster sugar
1 tablespoon lemon juice
zest of 1/4 lemon
1 tablespoon plain flour
a large pinch of sea salt
for the crumble topping:
125g plain flour
100g light brown sugar
1/4 teaspoon baking powder
115g salted butter, cubed
1 egg, beaten, for egg-wash & for gluing
demerara sugar, for sprinkling
First, we make the dough. In a large bowl, work quickly to add the butter to the flour & toss. Use your fingers to press each cube of butter into a flat sheet, tossing the butter throughout to make sure each piece remains covered. If at any time the butter seems warm, refrigerate the bowl briefly.
Sprinkle about 4 tablespoons of ice water into the bowl & use a gentle hand to stir together until just combined. You’ve added enough water to the mixture if you can pick up a handful of the dough & easily squeeze it together without it falling apart, but without it being all sticky, for me this was 6 tablespoons. Split the dough into two disks & wrap each in cling film. Leave to rest in the fridge for at least 2 hours before using. Extra chilled dough = extra flaky pastry.
When the dough is ready, remove one of the disks from the fridge and roll out into a rectangle – roughly a 1/4-inch thick. Carefully fit this sheet into the pie tin & trim a 1-inch boarder around the edges. I re-rolled my scraps into another long rectangle, sliced it up, and braided it. I then re-rolled my scraps again and used a piping tip to cut out circles. Using a pastry brush, paint a thin layer of egg wash along the edges of the pie base – this will glue your braids/circles etc onto the base. When complete, place the tin into the fridge.
Preheat the oven to 250C.
Now we make the filling. Combine all of the ingredients in a medium bowl. Leave to stand for 5-minutes before using.
Meanwhile, make the crumble. In a large bowl, combine all of the ingredients. Use your fingers to break the butter down into the mixture until it resembles coarse breadcrumbs. Set aside.
Assemble the pie when the oven is pre-heated. Remove the base from the fridge, pour in the blueberry filling – juice and all. Cover the filling with a generous layer of crumble that’ll bring it to the lip of the dough, about half of what you made. Use a pastry brush to paint the edges of the dough with egg-wash & sprinkle with demerara sugar.
Place the pie tin onto a baking tray & bake for 35-40 minutes, until deep golden brown & bubbling. Allow to cool before slicing.
* the dough recipe listed above makes enough for two single layer pies. Wrap the extra one in two layers of cling film & freeze for future use!
* similarly, the crumble recipe makes enough for two crumble toppings…. or one really heavily crumbled situation. Whichever route you choose, any spare crumble freezes wonderfully.