5 cups blueberries (about 2 1/2 pints), washed and dried
3/4 cup light brown sugar
3 tablespoons all-purpose flour
Half lemon, juiced
Pinch of salt
Topping:
3/4 cup all-purpose flour
1/2 cup light brown sugar
Pinch of salt
1 teaspoon cinnamon
1/8cup (1/2 stick) unsalted butter, chilled
Instructions
To make the crust, in a large bowl mix flour, sugar, salt and sugar. Cut butter into small pieces and toss into flour mixture. Using a pastry cutter, food processor or two butter knives, mix butter into flour until it resembles a coarse meal.
Add 4 tablespoons of water or orange juice to the mixture, and with a wooden spoon start to gather the dough. Add more liquid as needed.
Once the dough has come together, place it onto a cool, floured surface and knead a few times.Roll into an 11-inch circle. Drape pie crust onto rolling pin to gently transfer it to a metal pie tin. Fold any crust hanging over the edge onto the tin rim, and use your thumb and forefinger to create a scalloped pattern. Put it into the refrigerator or freezer while preparing the filling.
Preheat the oven to 375 F. To make the filling, mix all the ingredients in a large bowl and pour into the pie crust.
To make the topping, in a small bowl mix flour, sugar, salt and cinnamon. Cut butter into small pieces and add to the mixture. Use your fingers to rub the butter into the flour mixture. Pour the mixture evenly over the blueberries.
Place the pie on a foil lined baking sheet and bake for 60 minutes or until the berries are bubbling and the crumble mixture has browned. Check the pie after 30 minutes. If you think the crumble is burning you can shield it by lightly covering it with foil. Remove the pie and let it cool for at least 15 minutes.
Originally Submitted
11/17/2008
0 Out of 5 from
0 reviews
You can add this Maine Blueberry Crumble recipe to your own private DesktopCookbook.