Blueberry Crumble Pie

I really loved this pie. We had it for Thanksgiving this year. Usually, I make this old recipe for blueberry pie, but I wasn't 100% happy with the topping the last time. I decided to look for a new recipe that included oats in the topping, because that sounded good. Kind of like a fruit crisp inside a pie crust. 

I used two bags (12 oz. each) of frozen blueberries for this. The original recipe's author says not to do this, but it's November in Italy. I can only get frozen blueberries this time of year, so I just decided to go with it. They were perfect! The author does state that although she prefers fresh, but if you use frozen, you might have to bake it a bit longer. I did this- about 10 extra minutes. I made sure to cover it with foil, so it didn't brown too much. 

I really enjoyed how firm the filling was in this recipe. I'm attributing that to the use of both flour and cornstarch in the recipe. It didn't fall apart upon serving! Score. 

Blueberry Crumble Pie  

adapted from Sally's Baking Addiction 

1 unbaked single-pie piecrust 

5 and 1/2 cups (about 780g) fresh blueberries* (2, 12 oz bags of frozen, unthawed bags are perfect)
1/2 cup (100g) granulated sugar
1/3 cup (41g) all-purpose flour
1 Tablespoon cornstarch
1 Tablespoon lemon juice
1 teaspoon lemon zest

Crumble Topping:

1/2 cup (100g) packed light or dark brown sugar
6 Tablespoons (46g) all-purpose flour
1 teaspoon ground cinnamon (I used Penzey's Pie Spice)
6 Tablespoons (85g) salted butter, very cold and cubed

2/3 cup (57g) old-fashioned whole rolled oats

1.  Make the filling: In a large bowl, mix blueberries, granulated sugar, flour, cornstarch, lemon juice, and zest together until thoroughly combined. Place filling in the fridge until needed in step 2. Preheat oven to 400°F (204°C). (Do not thaw frozen blueberries first; just use straight from freezer.) 

2.  Roll out the chilled pie dough: On a floured work surface, roll out a disk of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the cold filling into the crust. Flute or crimp the pie crust edges. Place pie in the refrigerator until needed in the next step.

3. Make the crumble: Mix the brown sugar, flour, and cinnamon together in a medium bowl. Using a pastry cutter, cut the cold butter into the brown sugar mixture until coarse crumbs are formed. Stir in the oats and sprinkle over pie.

4. Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, you may want to cover the pie with foil to prevent the edges from browning too quickly. **If using frozen blueberries, you may want to add 10 minutes to the baking time so it can bake and later thicken up thoroughly.**

5. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days. (Can also bake the night before and refrigerate. I did this for Thanksgiving.) 

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