Blueberry Crumble Pie

Name: Blueberry Crumble Pie
Yield: Makes one 9-inch (23-cm) pie, about 8 generous servings
Cuisine: United States
Ingredients: ½ teaspoon ground cinnamon; 8 tablespoons (1 stick) unsalted butter, melted; ½ cup light brown sugar, firmly packed; 1 teaspoon baking powder; 1¼ cups all-purpose flour (spoon flour into a dry-measure cup and level off); 4 tablespoons cornstarch; 2 tablespoons water; ¼ teaspoon freshly grated nutmeg; 3 tablespoons cold butter, cut into 10 pieces; One 9-inch (23-cm) single piecrust, unbaked, made from Sweet Tart Dough; ¾ cup granulated sugar; 6 cups blueberries, rinsed, drained, and picked over

Preparation info

Makes one 9 inch 23 cm ) pie, about
8
generous servings

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

It will come as no surprise to anyone who knows me that I like to use a sweet dough for fruit pies. There’s something homey and comforting about that tender dough wrapped around a juicy fruit filling that a flaky dough just can’t match. And it’s especially good when complemented with the slightly spicy flavor of fresh blueberries. I’ve used the following method for blueberry, cherry, and rhubarb pies for about 20 years now, and I think it results in a nicely thickened filling that doesn’t g