Blueberry Crumble Pie with Shortbread Crust

I love blueberries….any way you fix them.

Growing up, my Grammy made a lot of blueberry muffins, blueberry cobblers, and, occasionally, a blueberry pie. For quite a few summers in a row, one of my Uncle Mo’s good friends provided a steady supply of fresh blueberries.  Grammy always froze them and we had (almost) fresh blueberry baked goods all year round.  I can still easily bring to mind the smell of freshly baked blueberry goodies, no matter how they were baked.

I like to take advantage of getting them fresh, while they’re in season during the summer.  Garen brought home a few boxes of blueberries from our new Kroger (which I’m currently loving) on Friday.  I had initially bought them to make muffins but didn’t get to it Saturday morning so I decided to bake a pie for us instead.

As a side note, I use a lot of frozen blueberries throughout the year for baked goods and they work well too but fresh blueberries are easier than thawing out frozen ones.  I’m letting my lazy-mama features shine brightly, right?!?

This Blueberry Crumble Pie with Shortbread Crust is an modified version of a recipe from Williams-Sonoma and you can find that recipe here.  Below is my adapted version, which includes a fantastic shortbread crust.  I honestly can’t remember exactly where the crust comes from- I think a combination of Pinterest and blog posts, plus a little bit of trial and error.  Wherever it came from, it’s the one I like to use- I’m too much of a perfectionist to even attempt making a regular homemade pie crust since they always turn out looking terrible for me and it drives me bananas! If you don’t like thick crusts, this one is not for you.

This pie crust is perfectly sized for my favorite pie dish. (I’ll have to share the recipe on another post- again, lazy-mom) One of these days I’m going to splurge and get the red pie dish. I started with the white version since I’m such a matchy-matchy person and white is easier to match with other dishes if you’re taking a pie somewhere.  I digress….

Here’s my version of a Blueberry Crumble Pie with Shortbread Crust with a few pictures:

Ingredients

  • Shortbread Crust
  • 1-1/2 C plus 4 Tbsp. All-purpose flour
  • 1 C firmly packed light brown sugar
  • 1/3 Cplus 1 Tbsp granulated sugar
  • 3 tsp. ground cinnamon
  • 16 tbsp (2 sticks) cold unsalted butter, cut into small pieces
  • 5 cups blueberries

Directions

  • Preheat the oven to 375°F.
  • Make the shortbread crust and transfer to a 9-inch or 10-inch deep pie dish. Press into the pan.  If you have another recipe for a pie crust or a store-bought one, you can use it if its big enough as well.
  • In a large bowl, mix the 1-1/2 cup flour, 2/3 cup of the brown sugar, the 2/3 cup granulated sugar, and 2 tsp. of the cinnamon. Put the butter pieces on top and toss with a fork or your fingers to coat with the flour mixture. Using your fingertips (or, if you’re fancy, a pastry blender), work the ingredients together until the mixture forms large, coarse crumbs the size of large peas. Set the topping aside.
  • In another large bowl, combine the 5 cups of blueberries, 1/3 cup brown sugar, 1 tsp cinnamon and 4 Tbsp of the flour. Gently stir to evenly coat the blueberries.
  • Sprinkle 1 tbsp flour and 1 tbsp granulated sugar over the bottom of the shortbread crust. Pour the filling onto the crust, spreading it evenly.
  • Sprinkle the topping evenly over the blueberry filling.  (You may have extra left, depending on whether you use a 9-inch or 10-inch pie dish.  This makes great topping for muffins as well and can be refrigerated for a few days.)
  • Bake the pie until the crust and topping is golden brown and the blueberry filling just begins to bubble, 45 to 55 minutes.
  • Serve at room temperature, warm, or cold. Garen and I both like it cold better.
  • It goes perfectly with ice cream, whipped cream, or cool whip.

Speaking of cool whip…

To add a little more sweetness to our night and go along with the pie theme, we played the Pie Face Showdown. I had forgotten how much fun this is for the kids.

The mess was worth the fun….plus, we did this right before bathtub. Easy as pie! (Pun intended).

I hope everyone’s Saturday (and Sunday) were as sweet as ours!

Disclaimer- I’m not being compensated for any of this content and I’ve not been given these products that I’ve linked too.

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You gonna eat yo cornbread??? Best. Cornbread. Ever.

Every time I cook cornbread, Garen and I have a little giggle over the quote “You gonna eat yo cornbead?” from the movie “Life” with Eddie Murphy and Martin Lawrence.

Yes, I am ALWAYS going to eat my cornbread.  Every. Time.

Especially if it’s the sweet kind.  I found this wonderfully tasty and easy recipe a while back from Kimber’s blog, The Pinning Mamma, which is fantastic and definetly worth checking out.  The recipe is suitably called Kimber’s Favorite Cornbread.  If you like a sweeter, more moist cornbread, you will LOVE this recipe.  Did I mention it pretty inexpensive too???  The Jiffy boxes are always cheap.  Plus, who can resist using those cute, classic boxes?!?

I’m one of those people that will often times alter a recipe to make it my own.  This one, though, I didn’t because I feel like it’s perfect just the way it is. I did choose to make muffins vs using a pan/dish.  This saved me a few minutes AND it’s easier for serving I think.  Here you go:

Kimber’s Favorite Cornbread

Ingredients 

  • 2 Boxes Jiffy Cornbread
  • 2 Eggs
  • 1 Can Creamed Corn
  • 2 Tbsp Sugar

Instructions

  • Preheat the oven to 350 degrees
  • Mix all ingredients until combined (I always use my KitchenAid because that’s just what I prefer)
  • Scrape mixture into an 8 x 8 or 2.2qt- 2L (small rectangular Pyrex) glass baking dish that has been sprayed well with cooking spray.  I used my muffin pan.
  • Bake 30-40 minutes or until center is just done.  In my muffin pan, I baked them to 18 minutes but I would say probably 13-20 minutes would be the window, depending on your type of muffin pan.  Mine is a thick non-stick.

There you have it:  Cornbread that will make any dish just a little bit better.  Enjoy!

We ate ours this week with Brunswick Stew- Instant Pot Style and Instant Pot Black Beans.  They didn’t last long.  Yummy!