This Blueberry Crumb Pie is such an easy dessert because you don’t have to fuss with pie pastry.
With summer quickly approaching and Memorial Day in a few weeks, we wanted to make sure you had plenty of ideas for your Memorial Day activities. Each day we will be serving up a variety of different appetizers, main dishes, desserts, decor, printables and more all centered around the up-coming Memorial Day.
We hope you enjoy all of these wonderful ideas. Tune in each day starting with Monday, May 12 and ending on Saturday, May 17. We have great prizes up for grabs throughout the week so you will not want to miss out on any of the days!
Follow #KickOffToSummerWeek2014 on Twitter to keep up to date with all of our spectacular ideas and giveaways! Now on to my post…
A few years ago, I was featured in the Scranton Times-Tribune’s Local Flavor column for my dad’s favorite braciole (Italian stuffed steak) recipe.
Since then, I’ve made a few other recipes that were featured in this column, like Old Fashioned Chocolate Cake and Summer Peach Cake. This time, I thought I would try Judy Smith’s Easy Blueberry Crumb Pie recipe.
This recipe is different from my traditional blueberry pie because you don’t need to fuss with making a traditional pastry crust. You also don’t need a lot of bowls, gadgets and tools to make this pie. The crust portion is mixed right in the pie plate.
There’s no cutting pastry dough or rolling required. It’s my kind of recipe!
The other thing I loved about this recipe is it held together nicely. If you’ve ever made fresh blueberry pie, you know how runny it can get. Blueberries naturally give off a lot of juice when baked and (many times) the result is a juicy, runny pie filling.
Over the years, I’ve found that adding a little bit of instant tapioca to the filling mixture will prevent the pie filling from running all over. It causes the juices to gel up nicely. I added a little bit to Judy’s recipe just to be on the safe side. I also made a few other tweaks to the original recipe. The recipe I’m sharing below is my spin on Ms. Smith’s recipe.
All in all, this pie was deeeevine! The sweetness of the filling was balanced nicely with the crumb crust. And, the best part is, it held together beautifully! This pie is definitely a keeper! Thanks, Judy Smith!
What’s your kind of pie? Leave me a comment below!
These are the tools I used to make this recipe:
(Disclaimer: these are affiliate links)
Crumb Topped Blueberry Pie
Compliments of It’s a Keeeper
- 2 cups flour
- 2 tsp sugar
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 2/3 cup canola oil
- 3 Tbsp milk
- 4 cups blueberries
- 2/3 cup sugar
- 3 Tbsp flour
- dash lemon juice
- dash salt
- 1 teaspoon cinnamon
- 1 tsp instant tapioca
- Preheat oven to 400 degrees.
- Put flour, sugar, cinnamon and salt in a pie plate.
- Stir with fork until combined.
- In a small bowl, combine milk and oil and pour over dry ingredients.
- Reserve 1/3 of the dough for the crumb topping.
- Press remaining dough into the pie plate, making sure to go up the sides.
- Place the blueberries and sugar in a microwave safe bowl and microwave on high for 2 minutes.
- Add flour to the berries and microwave for an additional 2 minutes.
- Stir in lemon juice, salt and cinnamon.
- Pour filling into prepared crust and sprinkle tapioca on top.
- Scatter the reserved dough for the crumb topping.
- Bake at 400 degrees F for 30 minutes.
Looking for more ideas? Check out the rest of the Kick Off to Summer Week bloggers below!
Lemon Brookies by From Gate to Plate
Easy Red Wine Strawberry “Coolers” by Keep it Simple, Sweetie
Memorial Day: How to Make a Wreath by Lil Huckleberries
Summer Craft by Summer Scraps
Banana Ice Cream Sandwiches with Chocolate Hazelnut Cookies by Hezzi-D’s Books and Cooks
Perfect Fresh Lemonade by Forty Eighteen
Sparkling Cupcakes by Lady Behind the Curtain
Memorial Flip Book Printable for Kids by My Daylights
Seaside Pasta Salad by The Freshman Cook
Crumb Topped Blueberry Pie by It’s a Keeper
Peanut Butter Mousse Pie by Life on Food
Fiesta Fruit Slush by Little Dairy on the Praire
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