There’s something undeniably comforting about a slice of homemade blueberry crumble pie. With a flaky crust, bubbling sweet blueberries and a golden, buttery crumble topping, it’s the kind of dessert that feels like it came straight from grandma’s kitchen. Simple and packed with flavor, this pie is made for sharing—though you might not want to.
Blueberry Crumble Pie
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Ingredients
Crust
- 3 packs shortbread cookies
- 3 Tbsp. ghee
Blueberry filling
- 4 cups blueberries
- 1/2 lime juiced and zested
- 2 cinnamon sticks
- 2 tsp. cornstarch
- 1 orange juiced and zested
- 1/3 cup light brown sugar
- 1/4 tsp. Himalayan pink salt
- 2 tsp. vanilla
- 1 tsp. ghee
Crumble
- 1/4 cup rolled oats
- 1/4 cup light brown sugar
- 1/4 cup all-purpose flour
- 1/2 tsp. ground nutmeg
- 1 tsp. lime zest and orange zest
- 3 Tbsp. cold butter cut into tiny cubes
Instructions
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Preheat oven to 375 degrees F and prep pie pan.
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For filling, rinse blueberries and add to saucepan with sugar, pinch of salt, lime juice and zest, orange juice and zest, 1 tsp ghee, cinnamon stick and starch. Cook 10 min until mixture thickens. Set aside to cool.
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For crust, using food processor, crush cookies into fine crumbs and add melted butter. Add zest and mix with fingers to incorporate. Transfer crumbs to pie pan and evenly press into bottom and around sides of pan. Set 1/2 cup cookie crumbs aside for topping.
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For crumble, in medium bowl, add 1/2 cup cookie crumbs, oats, sugar, flour, zest and cold butter. Incorporate with hands until well distributed.
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Fill pie pan with blueberry filling and add crumble.
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Bake 25 to 30 minutes or until golden.
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Serve with ice cream or dollops of fresh cream.
Notes
Nutrition
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