Lemon & Blueberry Crumble Pie
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.
Print this recipe here, or below.
Lemon & Blueberry Crumble Pie
A flakey pie dough filled with summer blueberries, zingy lemon, and topped with a buttery crumble topping.
Yield: 6 x8-inch pie
Author: Vicki | Passionate Baker
INGREDIENTS
for the pie dough
340 g plain flour
255 g salted butter, cold & cut into cubes
4-6 tbsp ice water
for the filling:
300 g blueberries
1/3 cup caster sugar
1 tbsp lemon juice
1/4 lemon, zested
1 tbsp plain flour
1 pinch sea salt
for the crumble topping:
125 g plain flour
45 g oats
100 g light brown sugar
1/4 tsp baking powder
115 g salted butter, cubed
to finish:
1 beaten egg, for egg-wash & gluing
demerara sugar, for sprinkling
DIRECTIONS
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.
NOTES
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.
Did you make this recipe? I’d love to know! Please leave a comment & a rating below, or tag me on Instagram @imvcki. Thank you so much for supporting Passionate Baker!
related posts:
Blueberry Breakfast Buns
Apple, Blueberry & Cardamom Pie
The post Lemon & Blueberry Crumble Pie appeared first on Passionate Baker Travels.