Homemade Wild Blueberry Pie With Crumb Top Recipes

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Homemade Wild Blueberry Pie with Crumb Top! image

My favorite pie of all pies is homemade blueberry! Well....and huckleberry, too, but this one is for wild blueberry today. ;) :) I keep working on it until I perfect it, and I think this is pretty close to being called done! It's a cooked kind that never fails me, and doesn't run all over the place when you cut into it. Even...

Recipe From justapinch.com

Provided by Kelly Williams

Categories     Fruit Desserts

Time 1h15m

Number Of Ingredients 17



Blackberry Crumble Pie image

Recipe From foodnetwork.com

Provided by Food Network

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients 14

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Jun 19, 2020 Stir together blueberries, sugar, flour, and cinnamon in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into …

5/5 (47)
Total Time 1 hr
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Calories 394 per serving

  • Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan.
  • Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning.
  • Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.
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  • In a large bowl, mix the blueberries, granulated sugar, lemon juice, tapioca, cinnamon, and nutmeg with a spoon. Set aside.
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  • Stir the blueberries, granulated sugar, cornstarch, cinnamon, and lemon juice together in a large bowl. Set filling aside as the oven preheats.
  • On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving any excess liquid in the bowl (you don’t want that in the filling– discard it). Dot the pieces of butter on top of the filling.
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  • For the filling, in a large bowl, combine blueberries, granulated sugar, flour, cornstarch, lemon juice, and 2 tablespoons water
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