Wednesday, July 6, 2011

It's a Crumble! It's a Pie! It's a Blueberry Crumble Pie!


When I saw this recipe in the July issue of Bon Appetit, it was exactly the kind of blueberry recipe I was looking for. Those luscious, purple-blue berries had been tempting me from the farmer's market and we'd been eating them fresh by the bucketful, but I was really craving some kind of comforting dessert that would feature those juicy berries in a cooked form. A crumble pie sounded perfect for summer. And a crumble pie a la mode... could there be anything better?

The only changes I made to the original recipe were to use Earth Balance instead of butter, and I subbed arrowroot for cornstarch, because that's what I have on hand. I have used arrowroot and cornstarch interchangeably in the past without any problem, but I will say that this pie didn't thicken up as much as I would have liked. I don't know if it has anything to do with using arrowroot, but at any rate, it still tasted great despite being a little on the soupy side.

I also used (gasp) a store-bought whole wheat vegan pie crust because I'm a working woman and I'm tired and shit. I will include the directions for making your own if you want to feel all superior with your homemade skills and spend your evenings rolling out pie crusts instead of watching Gordon Ramsay yell at people on MasterChef, but I won't judge you if you put the filling in a store-bought crust too. Your secret is safe with me.


Blueberry Crumble Pie (veganized version of this recipe in July 2011 Bon Appetit)
makes one 9-inch pie

Crust:
1 1/4 cups unbleached all-purpose flour plus more for surface
1/2 cup chilled Earth Balance or margarine, cut into 1/2-inch cubes
1/2 tsp. salt

Filling and topping:
2/3 cup plus 3 Tbsp. sugar
2 1/2 Tbsp. cornstarch or arrowroot
1 tsp. finely grated lemon zest plus 2 Tbsp. fresh lemon juice
5 cups (1 pound 10 oz.) fresh blueberries
3/4 cup unbleached all-purpose flour
3 Tbsp. (packed) light brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
5 Tbsp. Earth Balance or margarine, melted, cooled slightly


For crust:
1. Pulse flour, Earth Balance, and salt in a food processor until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 3 Tbsp. ice water over mixture. Pulse until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Transfer dough to a lightly floured work surface. Divide into 4 equal pieces. Working with 1 piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute margarine. Gather all 4 dough pieces into a ball. Flatten into a disk, wrap in plastic, and chill dough until firm, at least 1 hour. DO AHEAD: Dough can be made up to 2 days ahead. Keep chilled.

2. Roll out dough on a lightly floured surface to a 13" round. Transfer to a 9"- 9 1/2" pie dish, gently pressing dough onto bottom and up sides of dish. Fold overhang under and crimp edges decoratively. Pierce bottom of crust in several places with a fork, then chill until firm, about 30 minutes.

3. Line a large baking sheet with foil and place on a rack in middle of oven; preheat to 375°F. Line crust with parchment paper or foil and fill with pie weights. Bake until crust is set, about 20 minutes. Carefully remove parchment and pie weights. Bake until crust is pale golden, about 12 minutes longer. Transfer crust to a wire rack; let cool.

Filling and topping:
1. Whisk 2/3 cup sugar, cornstarch or arrowroot, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release their juices, 20-30 minutes.

2. Whisk flour, remaining 3 Tbsp. sugar, light brown sugar, cinnamon, and salt in a medium bowl. Add melted margarine; mix topping with fingertips to blend.


Assembly:
Preheat oven to 375°. Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast. Let pie cool on a wire rack.


I highly recommend serving with a scoop of your favorite non-dairy vanilla ice cream - mine is So Delicious Coconut Milk-based Vanilla Bean!

3 comments:

  1. That looks incredible! I've got blueberries growing like crazy in my garden right now, and I was looking for something delectable to do with them! And you're so right! This will be delectable with that container of So Delicious Vanilla Bean Coconut Milk ice cream I have in the freezer! Thanks so much for sharing this recipe!!!!!!

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  2. This looks so yummy! I love blueberries so Im going to have to try this!

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  3. That looks like one all-American dessert. The vanilla ice cream of course is a must. I have a sweet treat linky party going on at my blog till Monday night and I'd love it if you'd come by and link your crumble up. http://sweet-as-sugar-cookies.blogspot.com/2011/07/sweets-for-saturday-25.html

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