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For a tasty Blueberry Crumble Pie, gather these ingredients: - 2 cups fresh blueberries - 1 cup granulated sugar - 2 tablespoons cornstarch - 1 tablespoon lemon juice - 1 teaspoon vanilla extract - 1 pre-made pie crust (or homemade if preferred) - 1 cup rolled oats - 1/2 cup all-purpose flour - 1/2 cup brown sugar - 1/2 teaspoon ground cinnamon - 1/4 cup cold unsalted butter, cubed - Pinch of salt These ingredients work together to create a sweet and tart filling, topped with a crunchy crumble. Fresh blueberries are always best for this pie. They burst with flavor and add vibrant color. However, frozen blueberries can work too, especially when fresh ones are out of season. If you use frozen, don’t thaw them first. This will keep them firm and juicy. You might need to add a little more cornstarch to thicken the filling, as frozen berries release more juice. You can swap some ingredients if needed. Here are a few ideas: - Use honey or maple syrup instead of granulated sugar for a natural sweetener. - If you need a gluten-free option, try almond flour instead of all-purpose flour. - You can replace unsalted butter with coconut oil or vegan butter for a dairy-free version. - If you don’t have oats, crushed nuts like almonds or pecans can make a delicious topping. For the full recipe, check out the Blueberry Bliss Crumble Pie. Explore how easy it is to make this delightful treat! To start, grab a medium bowl. Add 2 cups of fresh blueberries. Then, mix in 1 cup of granulated sugar. Sprinkle in 2 tablespoons of cornstarch. Add 1 tablespoon of lemon juice and 1 teaspoon of vanilla extract. Toss the blueberries gently to coat them well. Let this sit for about 10 minutes. This helps the filling thicken and the flavors blend. Now, take another bowl. In it, combine 1 cup of rolled oats, 1/2 cup of all-purpose flour, and 1/2 cup of brown sugar. Add 1/2 teaspoon of ground cinnamon and a pinch of salt. Next, cube 1/4 cup of cold unsalted butter. Add the butter to the oat mixture. Use your fingers or a pastry cutter to blend until it looks like coarse crumbs. Roll out your pre-made pie crust and place it in a 9-inch pie dish. Trim the edges if needed. Prick the bottom with a fork to avoid bubbles. Pour the blueberry filling into the crust and spread it evenly. Sprinkle the crumble topping over the blueberries. Make sure to cover the entire surface. Bake at 375°F (190°C) for 40-45 minutes. Look for a golden brown crumble and bubbling blueberries. After baking, let the pie cool for 15 minutes. This helps the filling set. Enjoy each slice of this blueberry crumble pie delight! For the complete recipe, check out the Full Recipe. To get a great crust, start with cold ingredients. Cold butter helps make it flaky. If you use a pre-made crust, check for cracks. If you see any, patch them with extra dough. Always roll the dough on a floured surface. This keeps it from sticking. Pricking the bottom with a fork is key. It helps steam escape and stops bubbles. For a crunchy topping, mix the dry ingredients well. Use oats, flour, and sugar. Cut in cold butter until it looks like coarse crumbs. This helps the topping crisp up. Spread the crumble evenly over the blueberries. Bake until golden brown. Keep an eye on it. If it browns too fast, cover it with foil. To avoid a soggy bottom, consider pre-baking the crust. This helps firm it up before adding the filling. You can also sprinkle a thin layer of flour in the crust. This layer acts like a barrier. Another trick is to bake the pie on a hot pan. It gives the bottom a nice crunch. Follow these tips for a perfect slice every time. For more details, check out the Full Recipe. {{image_2}} You can easily make a gluten-free blueberry crumble pie. Start by using a gluten-free pie crust. Look for one made from almond flour or a blend of rice and tapioca flours. For the crumble topping, swap regular flour for gluten-free flour. This way, you keep the same texture without gluten. If you want a vegan version, you can replace butter with coconut oil or a vegan butter. For the crumble, ensure your sugar is vegan-friendly. You can also substitute the pie crust with a store-bought vegan option. Instead of an egg wash, brush the crust with a bit of almond milk for shine. To elevate the taste, try adding some lemon zest to the blueberry filling. This brightens the flavor. Almond extract also adds a lovely nutty touch. You can mix a teaspoon of almond extract into the crumble for depth. Experiment with spices like nutmeg or ginger for extra warmth. These small tweaks make a big difference in your blueberry crumble pie. For the full recipe, check out the Blueberry Bliss Crumble Pie. To keep your blueberry crumble pie fresh, store it in the fridge. Place it in an airtight container. If you do not have one, cover the pie tightly with plastic wrap. This method helps prevent it from drying out. Enjoy your pie within 3-4 days for the best taste. When you want to enjoy your leftover pie, you can reheat it. Preheat your oven to 350°F (175°C). Place the pie on a baking sheet to catch any drips. Heat it for about 15-20 minutes. This will warm the pie and keep the crumble crispy. If you're in a hurry, you can microwave a slice for about 30 seconds but know that the texture may not be as good. If you want to save your pie for later, freezing is a great option. First, let the pie cool completely. Wrap it tightly in plastic wrap and then in aluminum foil. This double wrapping helps prevent freezer burn. You can freeze the pie for up to 2-3 months. When you’re ready to eat it, thaw it in the fridge overnight. Reheat it in the oven for the best results. For more details, check the Full Recipe. You can tell the pie is done when the crumble is golden brown. The blueberries should bubble around the edges. If the crust looks firm and not too soft, it is ready. I suggest using a timer for 40-45 minutes of baking. You can also check the filling by gently shaking the pie. If it moves like jelly, it needs more time. Yes, you can use many fruits! Raspberries, blackberries, or peaches work well. Mix and match to find your favorite. Just remember to adjust the sugar based on the fruit's sweetness. For example, sour cherries might need more sugar. Blueberry crumble pie tastes great with vanilla ice cream or whipped cream. You can also add a sprinkle of mint for color. Some people enjoy a cup of tea or coffee with their pie. It's a perfect dessert for family gatherings or special occasions. Blueberry crumble pie has a fun history. It dates back to the 19th century. People made it as a way to use fresh fruit. It became popular in the U.S. during the Great Depression. This pie was easy to make and used simple ingredients. Now, it remains a favorite for many! This blog post covered how to make a delicious blueberry crumble pie. We discussed key ingredients, including fresh versus frozen blueberries, and helpful substitutions. I provided step-by-step instructions for preparing the filling, the crumble topping, and assembling the pie. Understanding baking tips and variations can elevate your pie, whether it’s gluten-free or vegan. Finally, I shared storage tips to keep your leftovers fresh. Enjoy baking and sharing this treat with others!

Blueberry Crumble Pie

Bake a delightful blueberry crumble pie that will impress everyone! This easy recipe combines fresh blueberries with a crunchy topping, making it a must-try dessert. Discover simple tips for the perfect crust and variations for gluten-free and vegan options. Ready to satisfy your sweet tooth? Click through for the full recipe and start creating this delicious treat the whole family will love! Enjoy every bite of your homemade blueberry crumble pie!
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Ingredients
  

2 cups fresh blueberries

1 cup granulated sugar

2 tablespoons cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 pre-made pie crust (or homemade if preferred)

1 cup rolled oats

1/2 cup all-purpose flour

1/2 cup brown sugar

1/2 teaspoon ground cinnamon

1/4 cup cold unsalted butter, cubed

Pinch of salt

Instructions
 

Preheat the oven to 375°F (190°C).

    In a medium bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to coat the blueberries and set aside to let the mixture thicken for about 10 minutes.

      While the blueberries sit, prepare the crumble topping. In another bowl, mix together the rolled oats, all-purpose flour, brown sugar, ground cinnamon, and a pinch of salt.

        Add the cold cubed butter to the oat mixture. Using your fingers or a pastry cutter, blend the butter until the mixture resembles coarse crumbs.

          Roll out the pie crust and place it into a 9-inch pie dish. Trim the edges as needed. Prick the bottom with a fork to prevent bubbling.

            Pour the blueberry filling into the crust, spreading it evenly.

              Sprinkle the crumble topping over the blueberry filling, ensuring it covers the entire surface.

                Bake in the preheated oven for 40-45 minutes, or until the crumble is golden brown and the blueberries are bubbling.

                  Allow the pie to cool for at least 15 minutes before slicing to let the filling set.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8

                      - Presentation Tips: Serve slices warm or at room temperature, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. Garnish with fresh mint leaves for a pop of color.