Cowboy and Mac went to a friends house before meeting at my Grandma’s for dinner…I’m waiting for bbq sauce to cook down on the stove, I figured I’d use this quiet alone time to update a few things 🙂
On Fathers Day I was laying with Cowboy on the couch flipping through Modern Baker Cookbook. He gave it to me for Christmas in 2008 and I’ve loved it. I was going to be making pita bread from there so I wanted to refresh my mind on how long it took. Every other page he would go “Ooooh make that!” and I’d say we didn’t have all the ingredients, (and I don’t grocery shop until Wednesday at the earliest). We got to the Blueberry Crumble pie and he repeated his mantra. Only this time I took a quick peak and realized everything was there to make it between freezer and cupboards. Score!
I’ve never made a crumble top crust, and until I mixed the topping together I was expecting more of a struesel crumble like topping, this was drier and sweeter, just how Cowboy says he knows it. Go figure!
The whole premise of this book is using food processors and electric mixers to do the hard work and speed up baking. I don’t have a food processor and still made this recipe just fine! I’ll give both methods.
The filling used a wierd method, as you cook one cup of the berries first and thicken them, but it makes for a pie that sticks together like a hot damn! I’d say this pie takes a bit more work than a normal double crust pie with the cookie of the filling and making a separate topping, but it’s worth it. Very very worth it! I can’t wait to experiment with other fruit on the inside.
Don’t be intimidated by all the steps, most of them are pretty simple, just broken up so it’s easier to read.
Blueberry Crumble Pie
Makes a 9″ pie
SWEET PASTRY DOUGH Ingredients
- 1 1/4 cups all-purpose flour (spoon flour into dry-measure cups and level off)
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 5 tablespoons unsalted butter, cold, cut into 10 pieces
- 1 large egg
- 1 teaspoon water
CRUMBLE TOPPING Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 cup light brown sugar, firmly packed
- 8 tablespoons unsalted butter, melted
BLUEBERRY FILLING Ingredients
- 3 pints (6 cups) blueberries, rinsed, drained and picked over
- 3/4 cup sugar
- 4 tablespoons cornstarch
- 2 tablespoons water
- 1/4 teaspoon freshly grated nutmeg
- 3 tablespoons butter, cold, cut into 10 pieces
1. For the dough, combine the flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade. Pulse several times to mix. Add the butter and pulse again until the butter is mixed finely into the dry ingredients. Add the egg and water and pulse repeatedly until the dough forms a ball. If it resists, add another teaspoon of water. OR: Combine flour, sugar and baking powder in a bowl. Using a pastry blender, cut in butter until smaller than peas. Add egg and water and mix again. I had to add a few tablespoons more water to make it hold together.
2. Invert the dough to a floured surface and carefully remove the blade. Press the dough into a disk and wrap in plastic. Chill the dough until it is firm. (Or use right away! No one will know, especially if you used very cold water and did it by hand)
3. To form the crust, remove the dough from the refrigerator and place it on a floured surface. Gently knead the dough until it is malleable and clay-like. Press the dough back into a disk and roll it on a floured surface, flouring the dough too, until it is a circle about 14 inches in diameter.
4. Fold the dough into quarters and place it in the pan, lining up the point with the center of the pan. Trim away all but 1/2-inch of the excess dough at the rim of the pan, then fold the excess dough under so that it is even with the rim of the pan. Press down with a floured fork or flute the edge of the piecrust.
5. When you are ready to bake the pie, set a rack in the lowest level of the oven and preheat to 350 degrees.
6. For the crumbs, combine the flour, baking powder, and cinnamon in a bowl and stir well to mix. Stir the brown sugar into the melted butter and scrape the mixture into the bowl of flour. Use a rubber spatula to fold in the butter so that all the flour is evenly moistened. Set aside while preparing the filling,
7. For the filling, put 1 cup of the blueberries and all the sugar in a medium saucepan. Set the pan over low heat and stir often to bruise the berries so that they release their juices as the mixture heats up and they dissolve the sugar. Continue to cook, stirring occasionally, until the berry mixture is boiling.
8. While the berry mixture is coming to a boil, whisk the cornstarch and water together in a small bowl. Stir about 1/2 cup of the blueberry juices into the
cornstarch mixture, then pour the cornstarch mixture into the boiling berry juices, stirring vigorously with a wooden spoon or heatproof spatula. Cook, stirring constantly, until the juices thicken, return to a boil, and become clear.
9. Put the remaining berries in a large bowl with the nutmeg and use a large rubber spatula to fold in the thickened juices. Fold in the butter and scrape the filling into the prepared piecrust.
10. Use your fingertips to break the crumble mixture into 1/4 to 1/2-inch crumbs. Evenly scatter the crumbs all over the filling.
11. Bake the pie until the crust and crumbs are well colored and baked through and the filling is gently simmering, about 40 minutes.
12. Cool the pie on a rack and serve it at room temperature. If you try to serve it while it’s still warm, the filling won’t stay together, but you won’t loose friends over it either. I honestly don’t care if my pie doesn’t stay together as long as it’s not watery runny. Even at that it still gets eaten, especially if you cover part of your sins with vanilla ice cream or whipped cream.