Joy the Baker's Easy No-Roll Pie Crust from her cookbook. Full disclosure: this makes a 10-inch crust while I only have a 9-inch pie plate. Now I was pleased with the results of having a bit thicker crust but you can totally make a 9-inch crust with this recipe. But because it gets pressed into the pie dish you can't make a top crust out of it. Which is fine with me because I also happen to love a crumbly, crispy oat topping. Boom boom pow.
The crust: Milk, vegetable oil (I used grapeseed), flour, baking powder, sugar, salt, cream cheese, and butter. The most important thing for the crust is that everything be cold. In this case, the butter should be frozen because we're going to grate it.
High Road Craft's Bourbon Burnt Sugar ice cream. If you have a Fresh Market or Whole Foods around, run, do not walk, and go grab a pint of this stuff. My favorite so far is the French Toast, but this Bourbon Burnt Sugar was so lovely with the pie. It has a creme brulée sort of flavor that plays well with the tartness of the blueberries.
Blueberry Crumble Pie (makes one 9-inch pie)
Joy the Baker's Easy No-Roll Pie Crust:
2 1/4 c all-purpose flour
3 tbs sugar
1 tsp salt
1/4 tsp baking powder
6 tbs butter, frozen
1 heaping tbs cream cheese, cold
1/2 c milk, cold
1/4 c + 2 tbs vegetable oil
2 pints fresh blueberries, rinsed and picked over
1/3 c granulated sugar
1 1/2 tbs flour
1/4 tsp ground ginger
1/8 tsp ground cardamom
Zest of one lemon with juice from half of it
1 c all-purpose flour
1 c light brown sugar
1/2 c oats
Heaping 1/2 tbs ground cinnamon
Pinch of salt
6 tbs butter, cut into cubes and room temperature
- Begin by pouring the 1/3 cup of sugar over the blueberries in a medium bowl. Toss and let stand at room temperature. Also, chill the pie plate in the refrigerator while the crust comes together.
- For the crust, whisk together flour, sugar, salt, and baking powder in a large bowl. Place bowl in the refrigerator and grate the butter. Add the butter and cold cream cheese to the flour mixture. Quickly work the fats in with your fingers until you have pea sized pieces. Whisk together the milk and oil and add to the flour mixture. Combine the wet and dry ingredients with a fork until all the flour has come in contact with the wet ingredients. You may have some smaller crumbles and that is okay as long as the flour is not dry.
- Dump the dough into the chilled pie dish and press down and up the sides. Chill the crust while you put together the filling and topping.
- For the filling, take the sugared blueberries and sprinkle the flour, ginger, and cardamom over them. Toss to coat. Add the lemon zest and juice and toss to coat again. Set aside.
- For the topping, whisk together the flour, sugar, oats, cinnamon, and salt. Add the butter and work in with your fingers until you can squeeze the topping into clumps.
- Assemble the pie: Pour the blueberries into the chilled crust and sprinkle the crumble topping over the blueberries. You may have some topping leftover. Chill the entire pie while the oven heats.
- Position your oven racks to the bottom two slots and set the oven to 400º. Place the pie on the bottom rack and bake for 20 minutes. After 20 minutes, move the pie up a rack and turn the heat down to 375º. If the crust is browning too quickly you can tent it with foil. The filling will be done when it bubbles in the center, 20-30 more minutes. Remove the pie and let cool about an hour before slicing. Serve with good vanilla ice cream (or bangin' Bourbon Burnt Sugar).