{"id":4153,"date":"2010-06-19T21:17:04","date_gmt":"2010-06-20T03:17:04","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4153"},"modified":"2010-06-20T07:34:43","modified_gmt":"2010-06-20T13:34:43","slug":"creamy-blueberry-crumble-pie","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2010\/06\/19\/creamy-blueberry-crumble-pie\/","title":{"rendered":"Creamy Blueberry Crumble Pie"},"content":{"rendered":"

\"\"<\/a>Blueberries were on sale at my grocery store for $0.99 a pint! \u00a0I bought 4 pints. \u00a0While I am more than happy to eat them plain as a snack or as a garnish for my yogurt, I wanted to do something a little more exciting with these sweet little berries. \u00a0I chose this luscious blueberry pie. \u00a0I think it’s a perfect summer dessert.<\/p>\n

This is not, however, just blueberry pie. \u00a0The filling is made of sour cream, eggs, sugar, flour and blueberries. \u00a0And the fun doesn’t end there. \u00a0On top of this pie is a streusel type topping made of butter, sugar and flour. \u00a0This pie has no other option than to be delicious.<\/p>\n

On allrecipes.com, this pie is called Creamy Blueberry Pie. \u00a0Here is the link<\/a>. \u00a0It calls for a 9 inch deep dish pie crust, but I decided to make my own crust. \u00a0This is not something I do very often. \u00a0I like the convenience of a store bought crust, and they usually taste great. \u00a0The Pillsbury kind that you roll out on your own are the best. \u00a0I’ve found that the frozen kind already in the pan have a tendency to crack, and the edge of the crust looks like it came out of a machine…because it did. \u00a0So, if you do use a store crust, go with the one that at least looks like it’s homemade!<\/p>\n

Most pie crust recipes are quite similar. \u00a0All use flour, sugar, salt, some kind of fat, and some kind of liquid. \u00a0Having your ingredients chilled is considered to be a must in pie crust making. \u00a0It is also important not to overwork the dough. \u00a0You can mix the dough by hand, or in a food processor. \u00a0When you mix the dough, make sure that you can still see bits of the fat in the finished product. \u00a0This ensures a tender, flaky crust.<\/p>\n

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The differences arise when it comes to your choices of fat and liquid. \u00a0Fat options include butter, shortening, lard, or a combination. \u00a0Liquid options are ice water, vodka, lemon juice, vinegar, and I’m sure others as well that I haven’t seen.<\/p>\n

The recipes I have always liked the most have used equal amounts of butter and shortening. \u00a0Butter gives a great flavor, and the shortening creates a more stable crust. \u00a0Ice cold water has also been my liquid of choice. \u00a0It doesn’t alter the flavor, and I always have some in my kitchen! \u00a0Here<\/a> is the recipe I used, Best-Ever Pie Crust from epicurious.com.<\/p>\n

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Now to the pie.<\/p>\n

After putting your pie dough into a deep dish pie pan, in go the lovely blueberries.<\/p>\n

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On top of the layer of fruit goes the custard mixture.<\/p>\n

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Sprinkle the crumble topping over all of this and it bakes for about an hour…I baked mine for 55 minutes.<\/p>\n

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I would have liked a browner crumb topping, but the bottom crust was getting a bit dark.<\/p>\n

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After taking the pie out of the oven, let it sit at room temperature for about 1 hour. \u00a0You can either serve the pie warm, or chill it in the fridge for another hour or two. \u00a0This allows the custard layer to get nice and firm.<\/p>\n

When you cut into this pie, you can see the layer of tender, buttery crust on the bottom. \u00a0Above the crust is the creamy custard , and the tart blueberries that make this pie so incredibly delicious. \u00a0Atop all of this is the sweet, crunchy crumbly topping that balances out everything.<\/p>\n

I served the pie with vanilla ice cream, but it would be fine alone. \u00a0This is a pie that can definitely be served in the heat of summer and will have a prime spot in my recipe collection as something I will definitely make again.<\/p>\n

Creamy Blueberry Crumble Pie\"\"<\/a><\/h6>\n

Ingredients<\/span><\/p>\n