Pour filling into pie crust and top with the crumb mixture. Start with the bigger sizes then work my way to the top, making sure you cover the entire pie filling with all the crumb topping. In your prepared pie crust and filling, arrange the crumb topping on the pie. You want to break up the bigger clumps down to pea and penny size. Mix until you start to see wet clumps forming. 2.Īdd the melted butter into the flour mixture. Use a fork or dry whisk to combine the flour, brown sugars, salt and spices until well-mixed. Wrap and chill the dough and pie pan for 1 hour to overnight. Shape the crust of the dough to your liking. Shape and size the dough to the pan cutting off any excess dough from the sides using a knife or kitchen scissors. Roll the dough onto the rolling pin to transfer it to the pie pan. With a floured surface and floured rolling pin, roll the dough out to about 1/4 inch and about an 1/2 inch bigger than your pie pan. You can cut the dough in half and wrap it with plastic and place it into the refrigerator to chill for 1 hour to overnight. Lightly roll your dough with your hands into a tight ball. Place your ball of dough on a lightly floured working surface. Slowly mix in the cold buttermilk until the mixture combines into a ball of dough (add 1 tablespoon of buttermilk at a time you just want the dough to start forming a ball). Make sure your butter is pea-size and scattered throughout the mixture. Add in your cold butter pieces, toss into the flour mixer to coat the butter. In a medium bowl, combine flour and salt, and mix with a spoon or fork. Let the filling come to room temperature or refrigerate in an airtight container for up to a month.
#BEST BLUEBERRY CRUMBLE PIE SKIN#
4.Ĭover filling with plastic wrap so a skin doesn't form. Stir constantly until the mixture thickens, 1 to 2 minutes. In the saucepan with the blueberry mixture, stir in the cornstarch mixture. While your berries cook, use a small bowl and mix cornstarch, water and lemon juice. Heat over medium-low heat and cook, stirring occasionally, until you notice some of the blueberries breaking down and starting to boil, 3 to 5 minutes. In a medium saucepan, add your blueberries, water and sugar. You can swap blueberries for baking apples/peaches (5 to 6 cut into slices, 2 teaspoons of ground cinnamon, 1/2 teaspoons of ginger and nutmeg). You can swap whole milk or water for the buttermilk. You can use sub frozen for fresh blueberries. Swap options: You can swap out shortening for butter equal parts (50/50 works best).
Make sure the liquid has a rolling boil before you add the cornstarch mixer into the pan. Make sure the cornstarch is dissolved into the liquid before you mix it in. For best results, chill the dough for 1 hour or even overnight after it's combined, shaped and wrapped in plastic. Technique tip: Make sure your butter and buttermilk is cold. Served best warm with a side of creamy vanilla ice cream, this quintessential pie recipe is the only one you'll need this Fourth of July! This standard nine-inch pie recipe serves six to eight people, so it's perfect for intimate summer gatherings. The ingredients are easy to find at your local grocery store, and you may already have most of what you need in your fridge and pantry.
It's best to take advantage of this recipe while you have the freshest product, but frozen blueberries work in a pitch, too. You can make this pie year-round (Thanksgiving is only a few months away!), but peak blueberry season is over the summer. Kareem's late grandmother was adamant that letting your pies sit helps develop the flavor, so give yourself ample time to make sure your pie is perfect. This recipe has three essential parts: the buttermilk crust, the blueberry filling and of course a delicious crumble for the top. The James Beard-nominated baker loves everything blueberry and couldn't wait to share this recipe. Bake Sweets right outside of Washington, D.C., brings the spirit of the nation's capital to your Fourth of July celebration. One of America's most popular desserts is a classic buttermilk pie, so what better way to celebrate our country's birthday than with a fresh blueberry crumb pie? This recipe from Kareem "Mr.
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