You’ll also want to make sure you refrigerate the streusel mixture (or throw it in the freezer if you’re in a hurry) until it’s nice and cold, so it holds up well in the oven. If the top streusel is browning too fast, you can set a loose piece of foil on top as well. I place a thin strip of foil around the edges of the crust for the last 30 minutes or so, or, you can use the fancy pie shields if you have them. You want to leave this in the oven for as long as you can, while trying to keep the top streusel and crust from over-browning. If you under-bake it, the blueberries will be too liquidy and won’t break down to their desired, jammy texture. The most important thing to get right with this pie is the baking time.
#Blueberry crumb pie free
This one keeps very well overnight too (it may even be better on day two!) so feel free to make this a day ahead.
If you’re tempted to dig into the pie straight out of the oven, I get it, but I urge you to wait 3-4 hours after it comes out of the oven so it’s easy and pretty to slice. Of course, if you’re lucky enough to live in a place with wild blueberries, use those! But, the plain old, regular ones are delicious in this recipe too, spiked with lemon zest and juice and just the right amount of thickener to ensure it sets up well. These days, I put them on and in everything.įor this pie, you’ll need 5 cups of fresh blueberries. It wasn’t until I moved to Oregon and was doing my share of berry picking (oh how I miss the chance to do that every summer!) that I discovered my love for blueberries. I don’t think I ever really knew what a blueberry was supposed to taste like. Some were sweet, some just predominately mushy, with little flavor. They were inconsistent in flavor, I thought. Plain blueberries were never at the top of my list, as a kid, although I probably never admitted that to my Grandma.
#Blueberry crumb pie full
It was full of all her favorites, which soon became mine: roadside lupine sightings, lobster rolls, quaint bed and breakfasts, Nervous Nellie’s Jams & Jellies, and… BLUEBERRY PIE! When I was in college, I had the chance to visit Stonington, Maine, my Grandma Tina’s special place, with my Dad and Grandma. I’ve since discovered Trader Joe’s carries a delicious frozen wild variety too.
Settling in Colorado, she resorted to frozen wild blueberries. “They’re smaller, and more intense in flavor,” she would tell us. She used to describe the distinctive flavor of a Maine wild blueberry. My grandma Tina spent a large portion of her childhood growing up in Maine.
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