BLUEBERRY

Crumble Pie

INGREDIENTS - CRUST

2 cups (500 mL) flour

½ tsp (2 mL) kosher salt

2 tbsp (30 mL) sugar

¾ cup (175 mL) canola oil

1 tbsp (15 mL) vanilla

2 tbsp (30 mL) milk

INGREDIENTS - CRUMBLE TOPPING

½ cup (125 mL) flour

3 tbsp (45 mL) brown sugar

2 tbsp (30 mL) cold butter

DIRECTIONS

INGREDIENTS - FILLING

2½ dry pints fresh blueberries, about 5 cups (1.25 L)

Freshly squeezed lemon juice from half a lemon

¼ cup (60 mL) sugar

1 tbsp (15 mL) flour

1 tbsp (15 mL) cornstarch

2 tbsp (30 mL) sugar

½ tsp (2 mL) kosher salt

1 tsp (5 mL) vanilla

STEP 1: Preheat oven to 350°F (180°C).

STEP 2: To make crust, add flour, salt and sugar to a 9-inch (23-cm) pie plate. Stir in oil, vanilla and milk. Work together into a patty of dough(dough will be quite moist) and remove ¼ cup (60 mL) of it, setting aside for crumble topping.

STEP 3: Press remaining dough evenly into pie plate, making sure it isn’t too thick on the bottom. Prick bottom of crust all over with a fork, then place pie plate on a baking sheet and bake in oven until very lightly golden, approximately 12 minutes. Remove and set aside.

STEP 4: To make filling, combine fresh blueberries with lemon juice, sugar, flour and cornstarch. Mix thoroughly and pour into prepared pie crust. It will be quite full.

STEP 5: Raise oven temperature to 425°F (220°C).

STEP 6: For crumble topping, put the flour, sugars and salt into a bowl. Using your fingers blend in butter until mixture is crumbly. Add vanilla and the ¼ cup (60 mL) of reserved pie-crust dough to the crumble, blending it in with your fingers. Mound crumble topping all over top of blueberries.

STEP 7: Bake on baking sheet for 15 minutes, then lower heat to 375°F (190°C) for another 25 to 30 minutes or until pie is golden. Let cool for several hours before eating.

Serves 6 to 8.

Written by Amy Rosen.

Source: https://www.lcbo.com/en/recipe/blueberry-crumble-pie/201604043