| Level: | Easy |
| Total: | 3 hr |
| Prep: | 1 hr 25 min |
| Cook: | 1 hr 35 min |
| Yield: | 8 servings |
Ingredients
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 2 teaspoons white vinegar
- 1/2 teaspoon salt
- 10 tablespoons cold unsalted butter, cut into small pieces
- 6 cups blueberries
- 3/4 cup granulated sugar
- 2 wide strips lemon zest
- 1 tablespoon fresh lemon juice
- 3 tablespoons whole-wheat flour
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- 3/4 cup coarsely chopped almonds, walnuts or hazelnuts, toasted
- 1/2 cup packed light brown sugar
- 1/2 cup whole-wheat flour
- 4 tablespoons unsalted butter, melted
- Pinch of salt
Instructions
- Make the dough: Pulse the whole-wheat flour, all-purpose flour, granulated sugar, vinegar, salt and about one-third of the butter in a food processor until the butter is incorporated. Add the remaining butter and pulse until it is in pea-size pieces. Add 2 tablespoons ice water and pulse until the dough just comes together. Pinch a small piece of dough: If it doesn’t hold together, add up to 2 more tablespoons ice water, pulsing, 1 tablespoon at a time. Turn the dough out onto a large piece of plastic wrap and press into a ball. Pat into a 1/2-inch-thick disk and wrap tightly. Refrigerate until firm, at least 1 hour.
- Roll the dough into a 12-inch round on a lightly floured surface or between 2 pieces of lightly floured parchment paper. (If the dough becomes soft, refrigerate until firm.) Center the dough in a 9-inch pie plate. Fold the overhang under itself and crimp the edges; refrigerate 30 minutes. Meanwhile, preheat the oven to 350 degrees F.
- Lightly pierce the bottom and sides of the crust with a fork, then line with parchment paper or foil and fill with pie weights or dried beans. Bake 20 minutes, then remove the parchment and weights and continue baking until lightly golden, about 10 more minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the filling: Bring 3 cups blueberries, 1/2 cup granulated sugar and the lemon zest to a simmer in a saucepan over medium heat, crushing the berries slightly with a wooden spoon. Cook, stirring occasionally, until reduced by half, about 20 minutes. Discard the lemon zest. Transfer the blueberry mixture to a bowl; stir in the remaining 3 cups berries and 1/4 cup granulated sugar, the lemon juice, whole-wheat flour, nutmeg and salt. Let cool completely.
- Make the topping: Combine the nuts, brown sugar, whole-wheat flour, butter and salt. Squeeze the mixture into clumps with your hands and scatter on a baking sheet. Freeze 30 minutes.
- Increase the oven temperature to 375 degrees F. Pour the blueberry filling into the crust and top with the frozen crumb topping. Transfer to a baking sheet and bake until the filling is bubbly and the topping is golden brown, 45 to 55 minutes. (If the topping browns too quickly, cover it with foil.) Transfer the pie to a rack and let cool overnight, or at least 4 hours, so the filling sets.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 567 |
| Total Fat | 28 g |
| Saturated Fat | 13 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 7 g |
| Sugar | 45 g |
| Protein | 8 g |
| Cholesterol | 53 mg |
| Sodium | 209 mg |
Reviews
I agree that all of these step are time consuming and don’t seem to be needed?! I don’t see the need to let the cooked filling cool completely when you are baking it again in the pie shell. I only put my topping in the freezer for about 15 minutes, but I think you can also NOT freeze it and just top the pie with it before baking. I used 4 cups of blueberries in total, and it filled a store bought deep dish pie crust nicely. I cooked half of the blueberries or 2 cups in the pot and lowered the sugar amounts. I also only cooked the filled pie for about 30 minutes. It was ready to eat, set and tasty after about 2 hours from the oven! Delicious pie and topping!
This pie was time consuming to make. My crumble topping got overlooked and was extremely hard. I don’t understand the purpose of putting it in the freezer for 30 minutes. It didn’t really spread out over the pie. The flavor of the pie was good and the consistency was good. The crust was very good.
I made this with orange zest, froze a cup of blueberries to add to the mix at the end. I live in Maine, where we are particular about our blueberries, and everyone raved. The flavor of the nuts is wonderful – they are much more than just texture in the crumble. This is definitely a new favorite!
This is the best blueberry pie I’ve ever eaten! It is important to really make sure you cook down the blueberries until reduced by half (for me, it took closer to 25-30 minutes. I covered the entire pie with aluminium foil after 20 minutes in the oven so the crumble topping wouldn’t burn. The crumb topping turned out perfect!!
This is an absolute keeper!
Excellent. Can be made in stages which I like. I used 5-1/2 cups of blueberries total.
So good! Cooking down half the berries really helps to cut down how liquid the filling is after the pie is baked. I didn’t have any problems with having too many berries although my pan may be a bit deeper than others. Loved the crust!
This pie turned out perfect. The only alteration I made was to use orange zest and fresh squeezed orange juice in stead of the lemon.
Wonderful. Five cups of berrys would have been enough. I use a larger pie plate than recommended and it still ran over. Glad they recommended to put it on a baking sheet. I put the topping on for the last 15 minutes of baking. My ovens are only two months old. I would have cried if I would have had to clean that up.
Its a great recipe! Really love it! The only thing that I will change in the future is that I will wait to put the topping on for only 10 minutes. Mine got a little too brown, even with the foil. I took off the browner spots and it looks and tastes perfect!
Oh my goodness! I just enjoyed this pie after making it last night and allowing it to sit. The entire pie is really good…the crust is wonderful and the filling is perfect! The filling is not too sweet at all and it has some tartness to it! I recommend making this in a 10 pie pan since the crust makes enough for a 10 inch pan and the filling fillet perfectly ( I think there would be extra filling if you use a 9 inch pan indicated in the recipe. I would definitely make this again! I topped mine with vanilla ice cream too….it was quite the treat!