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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Overnight Blueberry French Toast

This is a recipe that I traditionally make for our Christmas breakfast at home because I can make it the night or day before and also because it’s super easy. It leaves me free to enjoy some coffee before the kids get up while it’s baking. As if that’s not enough, it’s also very versatile. You could use other fruit or even no fruit to suit your family’s tastes (or what you’ve got on hand)

Ingredients for French Toast 

  • 16 slices of day old French bread* cubed (usually about a loaf and a half for me, depending on size)
  • 12 large eggs
  • 2 cups milk
  • 1/4 cup maple syrup 
  • 1 tbsp vanilla 
  • 2- 8 oz packages cream cheese cubed
  • 2 cups blueberries, fresh or frozen (but thawed)

Ingredients for Blueberry Sauce 

  • 2 cups water
  • 1 cup sugar
  • 2 tbsp cornstarch 
  • 1 cup blueberries 

Instructions for French Toast the night before:

  • Grease a large casserole dish
  • Cut French bread into cubes, about 1 to 1.5 inches. Put them in the bottom of the dish. 
  • Cube the 1 package of cream cheese into .5 to 1 inch pieces. Layer the pieces on top of the bread cubes, dispersing it evenly. 
  • Sprinkle 1 cup of blueberries on top of the bread and cream cheese. 
  • Repeat layering one time. 
  • In a large bowl, beat eggs. 
  • Add milk, vanilla and syrup to the eggs. Mix thoroughly. 
  • Pour egg mixture evenly over the French toast. 
  • Cover with foil and refrigerate overnight. 

Instructions for French Toast the next morning:

  • Preheat oven to 350 degrees. 
  • Remove French toast from refrigerator 30 minutes before baking. 
  • Bake covered for 30 minutes. 
  • Uncover and continue baking an additional 30-45 minutes or until baked all the way through. 
  • Remove and top with Blueberry Sauce. See instructions below. 
  • Serve hot. 

Instructions for the Blueberry Sauce:

  • Bring water, sugar, and cornstarch to a boil, stirring constantly. 
  • Add blueberries and bring back to a boil, stirring constantly for 3-4 minutes or until blueberries burst. 
  • Pour the syrup evenly over the baked French toast. 
  • This can be made the night before too. You just need to reheat it before pouring it on the baked French toast. 


*Whenever I’m at the grocery store, I will buy the day old bread and keep it in the freezer for French toast and dressing recipes. You can use almost any type of bread you’ve got on hand. I’ve even used leftover cinnamon rolls to make overnight French toast before. 

This is a family favorite and makes a lot, so it’s great for a crowd or if you want leftovers. It freezes fairly well. I paired it with Cheesy Bacon Quiche but also sometimes do other egg related casseroles to provide some protein and even the sweetness out. 

I hope you enjoy this dish as much as we do! Oh, and Happy New Years Eve!!!