hi there! how are you? i hope you’re having a lovely day, made even better by looking at photos of ice cream melting in this blueberry crumb pie. i promise it really does taste as good as it looks. so keep reading!
my past couple of days were filled with so much good food and fun. my two ex-roomies from new york came down for a visit and we somehow wound up at a peruvian independence day party. it was a blast! and for the first time in three years, i ate authentic aji de gallina — a peruvian dish made out of shredded and creamed chicken with aji pepper, potatoes, and eggs. it tasted just like what i had eaten when living in peru: comforting and delicious. speaking of which, maybe i’ll have to work on an aji de gallina recipe of my own soon. more coming there!
in the meantime, i think this blueberry crumb pie will keep you warm and comforted in a different way. a sweeter way. to start, i’ll let you know that this recipe is the result of no real direction. all i knew going into baking yesterday was that i wanted to make some sort of pie/galette/crisp/crumble/buckle/streusel type dessert (or breakfast!) with fresh blueberries since they’re in season. i ended up with a cross between a crumble, galette, and pie — but that seemed like too many words to fit in the title. so blueberry crumb pie it is!
i began with my favorite trusty pie crust, an all-butter variety adapted from Kate Lebo’s butter crust, as seen in Pie School. i used a 13×6″ pyrex pan and rolled the entire double-pie crust out into a rectangular shape, then transferred it to the pan. at first, i thought that i would keep the pie crust crimped but after loading in the blueberry and sugar filling, i realized i had some room for the crust to fold over. i layered on the crumb topping and then folded the extra crust over, completing the galette portion of this dessert (see what normal galettes look like here).
before baking, i swiped on a light egg wash and then dropped some sugar onto the pie crust. i used granulated sugar but i’d recommend sanding sugar if you can get it — it adds an extra crunch to your crust.
of course, any baked good like this isn’t complete without a bit of vanilla ice cream dressed on top. as you can see, a bit in my family = three very large spoonfuls.
so go on, give this recipe a whirl! it’s perfectly doable after-work, but even more enjoyable on a day off. it’s something you can pick at throughout the day or serve to a dinner party at night. pro tip: the ice cream spoonfuls are a nice way to “present” the pie if you’re hosting!
and in other news, here’s this week’s other stuff!!
my ex-roomie melissa got a job at glossier !!! 👏👏👏 i celebrated her win by buying their newly released wowder. will report on how it looks next week!
a really sound article on wellness and diet trends in this month’s elle: “every day, people” by lucy danziger
ikea’s 2018 catalog is everything.
blueberry crumb pie
serves 10-12, in a 13×6″ pyrex
2½ cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks) well-chilled unsalted butter
3 pints blueberries, washed and de-stemmed
2/3 cup sugar (+more for egg wash)
2 tablespoons corn starch
zest from 1 lemon
1 tablespoon lemon juice
1/4 keebler graham cracker crust, broken up
1/4 cup unbleached all-purpose flour
1 1/2 tablespoons light brown sugar
1/8 teaspoon salt
2 tablespoons unsalted butter
pie crust (adapted from Kate Lebo’s, Pie School):
- fill a spouted liquid measuring cup with about 3/4 cups of water, plop in some ice cubes, and place it in the freezer while you prep the following steps.
- in a large bowl, mix the flour, sugar, and salt. drop 1-tablespoon pieces of butter into the flour and toss the fat with the flour to evenly distribute it.
- place your palms up and curl your fingers back to scoop up the flour and fat. rub, rub, rub it between your thumb and fingers, letting it fall back into the bowl after rubbing. make sure you reach into the bottom and around the sides of the bowl to incorporate all the flour into the fat, until the mixture is slightly yellow, slightly damp. it should be chunky—mostly cherry-size pieces, the smaller bits resembling coarse cornmeal.
- take the water out of the freezer. pour it (slowly!) in a steady thin stream around the bowl for about 5 seconds. toss to distribute the moisture. as you add a bit more water and toss, the dough will become a bit shaggy and slightly tacky to the touch. press a small bit of the mixture together and toss it gently in the air. if it breaks apart when you catch it, add more water, toss to distribute the moisture, and test again. if the dough ball keeps its shape, it’s done.
- gather the dough in 1 balls and form the dough into a thick disk using your palms and thumbs. wrap the disk in plastic wrap. refrigerate for 30 minutes to 3 days before rolling.
filling, crumb, and assembly:
- preheat oven to 425 degrees.
- combine sugar, lemon zest, lemon juice, cornstarch, and blueberries in a large bowl. mix and let sit for 10-30 minutes.
- in the meantime, prepare your crumb. mix graham cracker crumbs with the rest of the crumb ingredients and toss to combine.
- roll out your pie crust as described above, in a rectangle slightly larger than the pyrex pan. (if it’s not perfect, don’t worry!) butter/spray your baking pan and then transfer the pie crust to the pan.
- pour the filling in the pan and then follow with the crumb.
- beat together the egg and a bit of water in a mug, brush your pie crust with the egg wash and sprinkle some sugar to finish.
- bake pie at 425 degrees for 20 minutes, and then at an additionally 25 minutes at 350 degrees.