If I had a dollar for every time that I made this dessert, I would be a MILLIONAIRE. I picked a ton of fresh blueberries in July and can’t think of a better use of them than this blueberry crumble pie. It is a crowd FAVORITE and always demolished within minutes!
Start by making the crust. This is the softest, most flavorful pie crust recipe I have ever made and it uses only butter! No weird vegetable oils or Crisco here.
Slice the cold butter into chunks and throw it in the food processor along with you flour, sugar, and icy water. If necessary, you may need to add more water until you reach the desired consistency.
Turn out the dough onto a floured surface and begin to roll it out to the size of your pie pan.
Once your crust is prepared, set aside and start on the filling!
These are my freshly-picked blueberries. Aren’t they gorgeous?
Add the blueberries and other ingredients into a saucepan. If you need to, feel free to add a bit more cornstarch to make sure it thickens up,
Finally, make your crumble topping, sprinkle it liberally on top (the more crumble, the better!) and then bake it!
I love eating it fresh out of the oven with a scoop of homemade ice cream.
Can you say “Yum?”