BLUEBERRY CRUMB PIE
After looking around for this recipe and not finding it, I kind of adapted one on my own. It comes out pretty and delicious and a dollop of Cool Whip on top is lovely.
Provided by Karen..
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375*.
- Place pie crust into pie pan and crimp edges as desired.
- In a mixing bowl, combine all filling ingredients gently.
- Pour evenly into pie plate.
- Combine flour and sugar for topping and cut in butter until mixture resembles course crumbs (I use my fingers for this).
- Sprinkle evenly over filling.
- Bake for 40-50 minutes until filling starts to bubble and crust is lightly browned.
- Cover edges with foil if crust is browning too quickly.
CRUMBLE BERRY PIE
Assorted berries baked in a pie shell with a crumble topping. My husband requested it so I combined the best berry pie recipes with the best berry crisp recipes, and got the best of both worlds! I used a frozen medley of blueberries, raspberries, and lingonberries that I got from Costco.
Provided by Marla Swoffer
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Mix topping ingredients together, stirring in the melted butter last, and set aside.
- Cook all the filling ingredients EXCEPT the berries on medium, whisking frequently, until it is well blended and thick (5-7 minutes).
- Remove filling from heat and stir in berries.
- Pour filling into pie crust (don't poke the crust with a fork).
- Crumble topping over filling, completely covering it (no berries showing through).
- Place pie on a cookie sheet and bake on middle rack of oven for 45 minutes or until done.
- Let cool for at least 10 minutes, and serve. Optionally, top with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 2604.8, Fat 96.1, SaturatedFat 44.5, Cholesterol 122, Sodium 1317.9, Carbohydrate 411.1, Fiber 15.9, Sugar 214.2, Protein 30.4
BLUEBERRY CRUMBLE PIE
Note: These recipes have been adapted from "Lobster Rolls and Blueberry Pie" by Rebecca Charles of Pearl Oyster Bar and Deborah DiClementi. Text copyright 2003 by Rebecca Charles. Reprinted by permission of Regan Books.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 13
Steps:
- To make the crust: In a food processor, combine the flour, salt, and cold butter. Pulse until the mixture is the consistency of sand. Add the water while pulsing until the mixture comes together; being sure not to overwork it. (To mix the dough by hand, combine the flour, salt, and butter in a large bowl. Add the cold water and work by hand until the mixture comes together.) Remove the dough from the food processor or bowl on a lightly floured work surface. Shape it into disk about 1/2 inch thick. Wrap in plastic and refrigerate for at least 1 hour before rolling out.
- To make the crumble: Combine the flour and sugar in a food processor until thoroughly combined. Add the butter and pulse until the mixture forms a crumble, being sure not to over mix. Refrigerate until ready to use.
- To make the filling: In a large bowl, combine all of the ingredients. Using the back of a spoon, crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.
- To make the pie: Preheat the oven to 350 degrees. Butter and flour a 10-inch pie tin; set aside. On a lightly floured surface, roll out the dough. Place in pie tin, trim, and crimp the edges. Use a fork to poke holes around the sides and bottom of the crust. Chill until firm, about 20 minutes. Cover with a piece of parchment paper and fill it with dried beans. Bake until the crimped edges are firm, about 10 minutes. Remove the parchment paper and beans, and bake until the bottom is firm, about 10 minutes. Fill the crust with the berry mixture, spreading evenly, and top with the crumble. Place on a parchment paper-lined baking sheet, and bake until the filling starts to bubble, 1 to 1 1/4 hours. Remove, and cool on a wire rack.
THE ULTIMATE BERRY CRUMBLE
I don't tack the word ultimate onto just any recipe. This berry well may be my favorite summer dessert, with the perfect balance of sweet and tart, tender and crisp, fruit and crumble. Some ice cream on the side is highly recommended.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
- Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
- Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
- Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 58.2 g, Cholesterol 97 mg, Fat 18.9 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 11.4 g, Sodium 123.9 mg, Sugar 30.7 g
BLUEBERRY CRUMB PIE
Provided by Food Network Kitchen
Time 3h
Yield 8 servings
Number Of Ingredients 18
Steps:
- 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.
BLUEBERRY CRUMB PIE
This is the best blueberry pie that any of my family has ever had.
Provided by Bethany Webber
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
- In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
- Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 75.6 g, Cholesterol 22.9 mg, Fat 17 g, Fiber 4.3 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 185 mg, Sugar 45.8 g
IMPOSSIBLY EASY MIXED-BERRY CRUMBLE PIE
Easy pie? With no crust to roll, this buttery streusel topped berry dessert is a winner.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Spray 9-inch pie plate with cooking spray. In small bowl, sitr together 1/2 cup Bisquick mix, brown sugar and nuts. Cut in 2 tablespoons cold butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly; set aside.
- In medium bowl, mix frozen berries, cinnamon and nutmeg. Spread in pie plate.
- In another medium bowl, stir remaining pie ingredients with wire whisk or fork until blended. Pour into pie plate. Sprinkle with streusel.
- Bake 50 to 60 minutes or until top is evenly deep golden brown.
Nutrition Facts : Calories 280, Carbohydrate 42 g, Cholesterol 65 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 30 g, TransFat 1 g
BLUEBERRY CRUMBLE PIE
We love how the cinnamon-scented streusel topping lets the juicy berries peek through.
Provided by Melissa Roberts
Categories Food Processor Berry Fruit Dessert Bake Fourth of July Thanksgiving Mother's Day Graduation Father's Day Backyard BBQ Blueberry Spice Summer Anniversary Family Reunion Cinnamon Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Pie
Yield 8 servings
Number Of Ingredients 16
Steps:
- For crust:
- Pulse 1 1/4 cups flour, butter, and salt in a food processor until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 3 tablespoons ice water over mixture. Pulse until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Transfer dough to a lightly floured work surface. Divide into 4 equal pieces. Working with 1 piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute butter. Gather all 4 dough pieces into a ball. Flatten into a disk, wrap in plastic, and chill dough until firm, at least 1 hour.
- Roll out dough on a lightly floured surface to a 13" round. Transfer to pie dish, gently pressing dough onto bottom and up sides of dish. Fold overhang under and crimp edges decoratively. Pierce bottom of crust in several places with a fork, then chill until firm, about 30 minutes.
- Line a large baking sheet with foil and place on a rack in middle of oven; preheat to 375°F. Line crust with parchment paper or foil and fill with pie weights. Bake until crust is set, about 20 minutes. Carefully remove parchment and pie weights. Bake until crust is pale golden, about 12 minutes longer. Transfer crust to a wire rack; let cool.
- Filling and topping:
- Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release their juices, 20-30 minutes.
- Whisk flour, remaining 3 tablespoons sugar, light brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with fingertips to blend.
- Assembly:
- Preheat oven to 375°. Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast.
- Let pie cool on a wire rack.
- Do Ahead
- Dough can be made up to 2 days ahead. Keep chilled. Pie can be baked 8 hours ahead. Let stand at room temperature.
TRIPLE BERRY CRUMBLE PIE
This berry crumble pie features a bright, tangy berry filling & gorgeous crumble topping you'll fall in love with at first bite! You can make it with fresh or frozen berries, so it's perfect all year long! (Gluten-Free, Vegan-Friendly)
Provided by One Lovely Life
Categories Dessert
Time 1h20m
Number Of Ingredients 13
Steps:
- (if you have a deep dish pan, that's preferred). To help weigh the crust down, you can add parchment paper and add dry beans or pie weights (as shown in the photos/video). Or, you can prick the crust a few times with a fork before baking.
- at 350 degrees for 10-15 minutes. (This will make the bottom of the crust more sturdy for the berry pie filling.) When the pie crust is done pre-baking, let it cool for a few minutes before adding the filling and topping.
CRUMBLEBERRY PIE
-Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Line a 9-in. pie plate with pastry; set aside. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in almonds and flour., Spread into pastry shell. Arrange pear slices over filling. Bake at 350° for 25-30 minutes or until light golden brown., For topping, in a large bowl, combine the flour, brown sugar and extract; cut in butter until crumbly. Sprinkle blueberries over pears; sprinkle with crumb topping. , Bake 25-30 minutes longer or until golden brown. Serve warm. Refrigerate leftovers.
Nutrition Facts :
BLUEBERRY CRUMBLE PIE
Use up summer's fresh blueberries in this buttery, juicy, and completely delicious blueberry crumble pie. It tastes even better with ice cream on top!
Provided by Sally
Categories Pie
Time 7h
Number Of Ingredients 12
Steps:
- Prepare my pie crust recipe through step 5.
- In a large bowl, blueberries, granulated sugar, flour, cornstarch, lemon juice, and zest together until thoroughly combined. It will be pretty flour-y. That's ok. Place filling in the refrigerator until needed in step 4.
- Preheat oven to 400°F (204°C).
- On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). 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 and discard the leftover juices in the bottom of the bowl, if any. Flute or crimp the edges of the crust. Place pie in the refrigerator until needed in the next step.
- 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.
- 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, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. I also loosely cover the whole pie with aluminum foil to prevent the crumble from browning too quickly as well.
- 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.
BLUEBERRY CRUMB PIE
Treating yourself to this indulgent dessert won't give you the blues later on! Even with a fabulous fruit filling and crumb topping, this light recipe keeps fat and calories to a minimum. Serve the pie warm, advises our Test Kitchen staff...and expect plenty of compliments!
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a bowl, whisk together 1/4 cup flour, water and lemon juice; set aside. In a large bowl, combine sugar, salt and remaining flour; cut in shortening until crumbly. Gradually add flour mixture, tossing with a fork until moistened. , On a piece of plastic wrap, press dough into a 4-in. circle. Cover with a second sheet of plastic wrap; roll into 12-in. circle. Freeze for 10 minutes. Let stand for 1 minute; remove plastic wrap. , Transfer pastry to pie plate; trim to 1/2-in. beyond edge of plate. Flute edges. Prick bottom and sides of pastry with a fork. Line shell with a double thickness of heavy-duty foil. Bake at 375° for 8 minutes. Remove foil; bake 5 minutes longer. , Place blueberries in crust. In a bowl, combine the yogurt, brown sugar, flour, vanilla and lemon zest; spread over blueberries. Combine graham cracker crumbs, sugar and butter; sprinkle over yogurt mixture. Bake at 375° for 35-40 minutes or until crumbs are lightly browned and filling is bubbly.
Nutrition Facts : Calories 313 calories, Fat 9g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 164mg sodium, Carbohydrate 55g carbohydrate, Fiber 2g fiber), Protein 4g protein.
BLUEBERRY CRUMBLE PIE
Blueberry Crumble Pie is made with sweet wild blueberries and topped with a delicious crumb topping.
Provided by Jessica Robinson
Categories Desserts
Time 1h15m
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the flour, sugar, brown sugar, and cinnamon with a spoon.
- Use a pastry blender or your fingers to incorporate the softened butter. Combine until you can squeeze together the crumble and it sticks together in clumps.
- Cover the bowl with plastic wrap and place into the refrigerator as you prepare your pie.
- Prepare the pie crust if you are making homemade pie crust. Refrigerate for several hours or overnight.
- In a large bowl, mix the blueberries, granulated sugar, lemon juice, tapioca, cinnamon, and nutmeg with a spoon. Set aside.
- On a lightly floured work surface, roll out the bottom crust slightly larger in diameter than your baking dish. Gently place the pie crust into the pan lightly, using your fingers. Use kitchen shears to trim the edges of the crust, to about ¾-inch past the pan rim.
- Use a slotted spoon to scoop the blueberry filling to the unbaked pie shell. Discard any leftover lemon juice.
- Gently cover the entire pie evenly with the crumble topping.
- Brush the pie crust edges with an egg wash.
- Place in a preheated 400 degree F oven for 1 hour. The crust will be golden brown and the filling bubbling up around edges.
- Part way through baking, cover the pie with a piece of aluminum foil you have cut a hole in the center. This will help the pie continue cooking, but let steam escape so your pie crust does not become soggy. This will prevent the edges of the pie crust from becoming too brown.
- Let cool for at least an hour or two before slicing. This will allow the pie filling to set.
Nutrition Facts : Calories 294 kcal, Carbohydrate 58 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 4 mg, Fiber 2 g, Sugar 44 g, UnsaturatedFat 3 g, ServingSize 1 serving
BLUEBERRY CRUMBLE PIE RECIPE
This Blueberry Crumble Pie Recipe is easy to make, and uses Lucky Leaf Pie Filling! It's simple, delicious, and perfect for the holidays!
Provided by Kendra Murdock
Categories Dessert
Time 55m
Number Of Ingredients 14
Steps:
- Combine the flour and salt together in a medium size mixing bowl. Using a fork, mash in the butter and shortening. Continue to cut into the butter and shortening, creating large chunks of pastry dough. (It's okay if there are a few visible butter chunks, they will bake well with the crust).
- Slowly pour in your 1/4 cup of water into the dough and continue to stir, making it a smoother dough.
- Transfer the pie dough to a prepared surface, sprinkled with flour. Fold the dough a few times on the floury surface, so that it is not sticky, but you don't want it dry and crumbly. A good cookie dough consistency is what you are going for.
- Wrap the dough in saran wrap, in a ball shape, and place in your fridge for about 2-3 hours.
- After the dough has refrigerated, roll it out to the size of your pie pan (usually 8 or 9 inches.) You can make a decorative edge, but the crumble goes out to the sides, that it won't really be seen. Set your prepared dough, in the pan, aside until you are ready to fill it.
- In a large bowl, combine your Lucky Leaf Blueberry Pie Filling, cinnamon, cloves and nutmeg seasoning.
- Mix until well combined. Set aside.
- In a small bowl, combine the brown sugar, flour, oats, and cinnamon until well combined.
- Add your slightly melted butter and mix until you have a crumbly substance.
- With your prepared pie crust, pour your Blueberry Crumble Pie filling on top of the crust, spreading it out into an even layer. (I used a rubber spatula to evenly spread it).
- Sprinkle on the prepared crumble over the evened out out Blueberry Pie Filling.
- Lightly cover the entire pie with a piece of foil.
- Place your prepared pie in the pan, on a cookie sheet. Place the pie in the oven.
- Bake at 400 Degrees F. for 45 minutes.
- Enjoy warm with ice cream on top, if desired.
Nutrition Facts : Calories 647 kcal, Carbohydrate 89 g, Protein 5 g, Fat 31 g, SaturatedFat 14 g, Cholesterol 46 mg, Sodium 317 mg, Fiber 5 g, Sugar 55 g, ServingSize 1 serving
BERRY CRUMBLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 22
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse a few times until coarse crumbs form. Pulse in the butter until just combined with some pea-size pieces remaining. Pulse in the vinegar and 2 tablespoons ice water until the dough starts to come together but is still crumbly, adding up to 2 more tablespoons ice water if needed. Turn out the dough onto a piece of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, cinnamon and allspice in a medium bowl. Work in the butter with your fingers until clumps form. Refrigerate until ready to assemble the pie.
- Make the filling: Combine the berries, granulated sugar, brown sugar, lemon juice, tapioca, cinnamon, cardamom and salt in a large bowl; toss well.
- Place a baking sheet on the lowest oven rack and preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface; ease into a 9-inch pie plate and crimp the edge. Refrigerate until firm, at least 20 minutes.
- Pour the berry filling into the crust and sprinkle evenly with the crumb topping. Transfer the pie to the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking, rotating the pie halfway through, until the crust and topping are browned and the filling is bubbling, 35 to 40 more minutes. (Tent loosely with foil if the pie is browning too quickly.) Transfer to a rack and let cool completely.
RIDICULOUSLY EASY BLUEBERRY CRUMBLE
This easy blueberry crumble with perfectly cooked blueberries topped with a buttery oat crumble is high on our list of favorites. There's no fancy equipment needed and you only need about 10 minutes of prep time. Before adding sugar to the filling, taste your berries. If they are already sweet, you might want to hold back on how much sugar you add.
Provided by Adam and Joanne Gallagher
Categories Dessert
Time 40m
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees Fahrenheit.
- Add blueberries, lemon juice, 2 tablespoons of flour, sugar, and pinch of salt to a 9-inch pie dish (or use a 2-quart baking dish). Toss well until combined.
- Combine flour, oats, sugar, and the salt in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly.
- Sprinkle over blueberry filling. (We like to use our hands to do this. As we sprinkle, we press the crumbles together to create larger clumps of topping.)
- Bake 25 to 35 minutes until juices are thickened and the topping has turned light golden brown. Cool 10 minutes, and then serve.
Nutrition Facts : ServingSize 1/8 of the dish, Calories 289, Fat 11.9g, SaturatedFat 7.3g, Cholesterol 30.4mg, Sodium 75.5g, Carbohydrate 43.6g, Fiber 3.2g, Sugar 24.2g, Protein 3.1g
More about "berry crumble pie food"
BLUEBERRY CRUMBLE PIE RECIPE - SAVING ROOM FOR DESSERT
From savingdessert.com
4.8/5 (6)Calories 412 per servingCategory Dessert, Pie
- Preheat the oven to 375°F. Line a baking sheet with foil and place in the oven to preheat as well. Remove the unbaked, prepared 9-inch deep dish pie crust from the refrigerator. Line the pie crust / pie plate with parchment paper and add pie weights or dried beans. Bake the crust for about 20 minutes.
- Remove the parchment paper and pie weights or beans and set aside. Return the crust to the oven and bake another 10 minutes or until it starts to brown lightly.
- Whisk together the sugar, cornstarch and lemon zest. Place the clean, dry blueberries in a large mixing bowl. Add the grated apple, lemon juice and sugar/cornstarch mixture. Gently toss the blueberries to combine or use a rubber spatula and gently turn to coat. Set aside until the berries start to release their juices - 20-30 minutes, while preparing the topping.
EASY BLUEBERRY CRUMB PIE - IT IS A KEEPER
From itisakeeper.com
Estimated Reading Time 3 mins
BLUEBERRY CRUMB PIE RECIPE - COUNTRY LIVING
From countryliving.com
5/5 (1)Total Time 1 hr 5 minsCuisine AmericanCalories 476 per serving
- Preheat oven to 425 degrees F. Meanwhile, in a large bowl, toss blueberries with 1/2 cup sugar and 2 tablespoons flour until coated.
- In a medium bowl, using a pastry blender or your fingers, combine butter and remaining sugar and flour until crumbly and butter pieces are the size of small peas.
BLUEBERRY CRUMBLE PIE RECIPE - PUREWOW
From purewow.com
3.1/5 (158)Total Time 1 hrServings 10Calories 414 per serving
- Make the Crumble Topping: In a medium bowl, stir the flour with the oats, sugar, brown sugar and salt to combine. Add the butter and mix with your hands until it's incorporated and the mixture is crumbly like streusel. Set aside.
- ?Make the Pie: Line the pie plate with the prepared piecrust. Crimp the edges with your fingers or a fork, as desired. Keep chilled in the refrigerator until ready to bake.
- Put about 2 cups of the blueberries in a large bowl. Using a potato masher or the back of a large spoon, smash the berries to release their juices. Add the remaining blueberries (leave them intact) and toss to combine.
CRUMBLE BERRY PIE - SOBEYS INC.
From sobeys.com
2.4/5 (14)Total Time 3 hrsServings 12Calories 300 per serving
- In processor, pulse flour with salt. Add butter and pulse just until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (do not over mix). Drizzle 3 tbsp (45 mL) ice water over top. Pulse just until mixture comes together. Transfer to lightly floured surface and press into a disk (dough will be very crumbly; do not knead). Wrap and refrigerate at least 1 hr. After chilling, on lightly floured surface, roll dough into 13-in. (32-cm) round and line 9-in. (23-cm) pie plate. Trim and flute pastry edges. Prick all over with a fork or point of a sharp knife. Chill 15 to 30 min. until firm.
- Preheat oven to 425°F (220°C). Line pie shell with foil and pie weights. Bake 12 to 15 min., or until set. Remove foil and weights and bake another 5 min. until crust is lightly golden.
- Meanwhile, in bowl, toss blueberries, blackberries, cranberries and strawberries with the sugar, flour and lemon zest. Strain mixture to discard any accumulated liquid.
- To make topping, stir rolled oats with brown sugar and flour. Use fingertips to rub butter through mixture until crumbly; set aside. Scrape berry mixture into pie shell and sprinkle with crumble topping, leaving 1/4-in. (5-mm) border.
BLUEBERRY CRUMBLE PIE RECIPE - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
Estimated Reading Time 30 secs
CRUMBLE BERRY PIE | THRIFTY FOODS RECIPES
From thriftyfoods.com
Servings 12Total Time 3 hrs
BERRY CRUMBLE RECIPE - COUNTRY LIVING
From countryliving.com
Cuisine AmericanTotal Time 45 minsServings 10Calories 488 per serving
- Preheat oven to 400 degrees F. In a large bowl, toss together oats, 1/2 cup flour, pecans, brown sugar, 1/2 cup granulated sugar, cinnamon, and zest of 1 orange.
- Place berries in a 12-inch skillet. Sprinkle with remaining 1/2 cup granulated sugar, zest of 1 orange, and 2 tablespoons flour and gently toss.
- Scatter oat mixture over berries. Transfer to oven and bake until fruit is bubbly and topping is golden, about 35 minutes.
BERRY CRUMBLE PIE - CPA: CERTIFIED PASTRY AFICIONADO
From certifiedpastryaficionado.com
Estimated Reading Time 7 minsTotal Time 3 hrs 20 mins
- Add flour, sugar, and salt to the bowl of a food processor. Pulse a few times to combine. Cut the cold butter into cubes. Add to the flour mixture along with the vegetable shortening. Turn processor on and let run for 5 seconds. Then, drizzle in cold water. Keep processing until mixture begins to clump.
- Mix sugars, cinnamon, and salt together in a medium bowl with a spoon or spatula. Add melted butter and combine. Add flour, ⅓ cup at a time until all combined. The mixture will resemble a paste. Don't worry, we will make it look like crumbs after it chills. Place in refrigerator to chill until you need it.
- Add sugar, cornstarch, salt, blueberries, and 2 tablespoons of water to a medium saucepan. Bring to a boil and cook for 4 minutes or until thickened. Remove from heat. Cool for 5 minutes. Add blueberries to a large bowl. Stir in cinnamon. Add the remaining berries and lemon juice. Toss very gently, as to not break up the berries. Add filling to chilled pie crust and spread to create an even layer.
MIDSUMMER MIXED BERRY PIE WITH CRUMB TOPPING - JUST A ...
From justalittlebitofbacon.com
5/5 (3)Total Time 1 hr 10 minsCategory DessertCalories 350 per serving
- Roll out the pie crust and fit it into the pie pan. Put the pie pan into the freezer for about 20 minutes.
- Make the topping. In the bowl of food processor, blend together all the topping ingredients until you get moist clumps of crumble. Put the topping in the refrigerator until you are ready to use it.
- In a large bowl, mix together all the filling ingredients. Pour them into the pie pan and crumble the topping evenly over the pie.
MIXED BERRY CRUMBLE PIE - I HEART NAPTIME
From iheartnaptime.net
5/5 (2)Total Time 1 hr 20 minsCategory DessertCalories 372 per serving
- Combine mixed berries in a bowl. In a separate bowl, mix together the the sugar, corn starch and salt. Then combine with the berry mixture and stir together.
- Mix the crumble topping ingredients together in a bowl. You may need to use your hands to combine. Then set aside.
- Make crust according to pie crust directions. Add the berry mixture on top (leaving any excess juices in the bowl). Sprinkle the streusel topping over the top of the berries.
BERRY CRUMBLE PIE - WITH BLACKBERRIES - WHERE IS MY SPOON
From whereismyspoon.co
Ratings 33Calories 325 per servingCategory Pies And Cheesecakes
- Make sure you take the butter out of the fridge a few hours prior to baking, the butter has to be soft.
- Mix together the flour and the salt, add them to the butter mixture, mix with a spoon first, and then with your hands to form the crumbs.
APPLE AND MIXED BERRY CRUMBLE RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 2
- Preheat the oven to 375°. In a medium bowl, toss the sliced apples with the lemon juice, granulated sugar and 1/4 teaspoon of the cinnamon. Spread the apples in two 9-inch glass pie plates and top with the blueberries and raspberries.
- In another medium bowl, toss the oats with the light brown sugar, flour, ginger, salt and the remaining 1/2 teaspoon of cinnamon. Using your fingers, mix in the butter until crumbly.
- Spread the topping over the berries. Set the pie plates on a baking sheet and bake for 35 minutes, or until the fruit is bubbling and the topping is golden brown. Transfer to a wire rack and let cool for 30 minutes. Serve the berry crumbles with heavy cream.
TRIPLE BERRY CRUMBLE PIE - THE LITTLE VINTAGE BAKING COMPANY
From thelittlevintagebakingcompany.com
5/5 (2)Category Dessert
- On a floured work surface, roll out the disc of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
- In the bowl of a food processor, combine the flour, brown sugar, cinnamon and salt. Pulse to combine.
- Preheat the oven to 400F and place a rimmed baking sheet, large enough to place the pie on and catch any juices, on the oven rack.
QUICK KETO BLUEBERRY CRUMBLE - MIND FOOD MATTER
From mindfoodmatter.com
5/5 (1)Total Time 30 minsCategory Keto DessertsCalories 337 per serving
BLUEBERRY CRUMB PIE RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
- For the filling, in a large bowl, combine blueberries, granulated sugar, flour, cornstarch, lemon juice, and 2 tablespoons water
- Line a 9-inch pie pan with the crust and dock the surface gently with a fork to keep the crust from puffing up during baking
BLUEBERRY CRUMBLE PIE » HUMMINGBIRD HIGH
From hummingbirdhigh.com
5/5 (2)Category BreakfastCuisine American
CRUMBLE BERRY PIE - FOODLAND
From foodland.ca
2.4/5 (14)Total Time 3 hrsServings 12Calories 300 per serving
BERRY CRUMBLE PIE | THE NOSHER - MY JEWISH LEARNING
From myjewishlearning.com
Servings 2Estimated Reading Time 2 minsAuthor Leora Kimmel Greene
BLUEBERRY PIE CRUMBLE | THE LEAF NUTRISYSTEM BLOG
From leaf.nutrisystem.com
Calories 138Estimated Reading Time 4 mins
THE ULTIMATE BERRY CRUMBLE - FOOD WISHES - YOUTUBE
From youtube.com
BLUEBERRY CRUMBLE PIE - TRUVIA
From truvia.ca
BLUEBERRY PIE RECIPES - BETTYCROCKER.COM
From bettycrocker.com
MARY BERRY PIE CRUST RECIPES
From tfrecipes.com
MARY BERRY FISH CRUMBLE PIE RECIPES
From tfrecipes.com
BERRY CRUMBLE PIE RECIPE | EAT SMARTER USA
From eatsmarter.com
CRUMBLE BERRY PIE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
BLUEBERRY PIE WITH CRUMBLE TOP - ALL INFORMATION ABOUT ...
From therecipes.info
CRUMBLE BERRY PIE - SAFEWAY
From safeway.ca
CRUMBLE TOPPING FOR BERRY PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FOOD WISHES VIDEO RECIPES: THE ULTIMATE BERRY CRUMBLE ...
From foodwishes.blogspot.com
RECIPE - BLUEBERRY CRUMBLE PIE - LCBO
From lcbo.com
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