Blueberry Crunch Pie Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat together sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a mixing bowl until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.
• Bake in the preheated oven for 25 minutes.
• While the filling is baking, prepare the streusel crunch topping: In a medium bowl combine 3 tablespoons flour and 2 tablespoons sugar. Cut the cold butter into the flour mixture until crumbly. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie.
• Bake until the topping is golden brown, about 15 additional minutes.

Steps:

• Make the dough: Pulse the whole-wheat flour, all-purpose flour, granulated sugar, vinegar, salt and about one-third of the butter in a food processor until the butter is incorporated. Add the remaining butter and pulse until it is in pea-size pieces. Add 2 tablespoons ice water and pulse until the dough just comes together. Pinch a small piece of dough: If it doesn't hold together, add up to 2 more tablespoons ice water, pulsing, 1 tablespoon at a time. Turn the dough out onto a large piece of plastic wrap and press into a ball. Pat into a 1/2-inch-thick disk and wrap tightly. Refrigerate until firm, at least 1 hour.
• Roll the dough into a 12-inch round on a lightly floured surface or between 2 pieces of lightly floured parchment paper. (If the dough becomes soft, refrigerate until firm.) Center the dough in a 9-inch pie plate. Fold the overhang under itself and crimp the edges; refrigerate 30 minutes. Meanwhile, preheat the oven to 350 degrees F.
• Lightly pierce the bottom and sides of the crust with a fork, then line with parchment paper or foil and fill with pie weights or dried beans. Bake 20 minutes, then remove the parchment and weights and continue baking until lightly golden, about 10 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the filling: Bring 3 cups blueberries, 1/2 cup granulated sugar and the lemon zest to a simmer in a saucepan over medium heat, crushing the berries slightly with a wooden spoon. Cook, stirring occasionally, until reduced by half, about 20 minutes. Discard the lemon zest. Transfer the blueberry mixture to a bowl; stir in the remaining 3 cups berries and 1/4 cup granulated sugar, the lemon juice, whole-wheat flour, nutmeg and salt. Let cool completely.
• Make the topping: Combine the nuts, brown sugar, whole-wheat flour, butter and salt. Squeeze the mixture into clumps with your hands and scatter on a baking sheet. Freeze 30 minutes.
• Increase the oven temperature to 375 degrees F. Pour the blueberry filling into the crust and top with the frozen crumb topping. Transfer to a baking sheet and bake until the filling is bubbly and the topping is golden brown, 45 to 55 minutes. (If the topping browns too quickly, cover it with foil.) Transfer the pie to a rack and let cool overnight, or at least 4 hours, so the filling sets.

Steps:

• Preheat the oven to 375 degrees. Roll the pie dough out to the size and shape of a 10-inch pie tin. Lay the dough into the pan and prick the bottom with the tines of a fork. Place a sheet of waxed paper over the pie dough and weigh it down with pie dough weights or clean dry beans, and blind bake in the preheated oven for 8 minutes. Remove from the oven and cool thoroughly.
• Combine the berries, sugar, cornstarch, spices, citrus juice and zest in a bowl and mix well. Sprinkle the cake crumbs on the bottom of the prebaked pie crust. Fill the pie shell with the berry mixture and bake at 375 degrees for 15 minutes.
• While the pie is baking, combine the dry ingredients for the pecan crunch. Cut the butter into little cubes, add to the dry mixture and, with the palms of your hands, rub together to form large nuggets as big as peanuts, no larger than walnuts.
• After the pie has baked for 15 minutes, sprinkle the crunch all over the top, reduce the oven heat to 350 degrees and bake an additional 45 minutes. If the crunch begins to darken too quickly, cover with aluminum foil. Cool the pie for at least an 2 hours before serving.

Steps:

• Combine blueberries, pineapple chunks with juice, and 1 1/2 teaspoons flour in a saucepan over medium heat; cook, stirring frequently, until mixture thickens, about 5 minutes. Spread mixture into an 8-inch baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine 1 cup flour, oats, brown sugar, cinnamon, and sea salt together in a bowl; mix in butter until topping is crumbly. Sprinkle topping over blueberry mixture.
• Bake in the preheated oven until topping is lightly browned, 30 to 35 minutes.

Steps:

• Preheat oven to 375. Line pie tin with crust. Sprinkle cake crumb into pie crust.
• In small bowl, combine sugar, cornstarch, ginger root, cinnamon, and nutmeg. Mix well; set aside.
• In a large bowl, combine blueberries, juice, and zest (go light on zest). Mix gently and fold into sugar mixture. Pour into shell. Set pan on baking sheet. Bake at 375 for 15 minutes.
• While pie is baking, combine first five topping ingredients. Cut in butter until mixture resembles small peas. After pie has baked 15 minutes, sprinkle topping on hot pie. Reduce oven to 350 and continue baking for 60 minutes. If topping over browns, cover loosely. Cool 6 to 8 hours.