Blueberry Crumble Pie Recipe

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For the Crust:

1¼ cups unbleached all purpose flour

4 tablespoons cold unsalted butter, cut into ½” chunks

3 tablespoons vegetable shortening

½ teaspoon salt

3 tablespoons ice water

For the Blueberry Filling:

⅔ cup granulated sugar

2½ tablespoons cornstarch

1 teaspoon lemon zest (about 1 lemon)

2 tablespoons fresh lemon juice

5 cups fresh blueberries, rinsed and dried

½ of a small apple, peeled and cored, then grated

For the Crumble Topping:

⅔ cup unbleached all-purpose flour

⅓ cup light brown sugar

⅓ cup cold butter, cut into chunks

1 tablespoon granulated sugar


Find full recipe on Saving Dessert (link here).

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