Unfortunately, there isn‘t a very versatile selection of fresh fruits and berries in winter. How does that sound to you? I can tell you this best blueberry pie makes blueberry dreams come true, even in the cold season. Anyways, this best Blueberry Pie turned out so delicious, that there is no way I can deprive you of this easy recipe! The BEST Blueberry Pie recipe!Ī crunchy, flaky, cookie-like pie crust on the outside meets a warm and fruity blueberry filling on the inside. I just felt like I needed a delicious, warm blueberry pie, so I simply modified my cherry pie recipe and filled it with blueberries instead. This recipe is so easy to make, and it’s incredibly delicious! It’s the perfect dessert for any occasion.Īctually, we’re not in blueberry season right now, but that’s not a problem, because you can swap to frozen blueberries, if fresh ones are not available.
#Best blueberry crumble pie how to
How To Store Individual Blueberry Crumb PiesĪny leftover blueberry crumb pies can be kept at room temperature for up to 3 days.The best Blueberry Pie with a fruity, juicy filling and a flaky, crispy vegan pie crust.
#Best blueberry crumble pie pro
Gemma’s Pro Chef Tips for Making Individual Blueberry Crumb Pies Serve warm, with a nice scoop of vanilla ice cream.
Let cool for 10 minutes, then carefully use a knife to lift the pies out of the tin to cool completely.You will see the filling bubble and the topping should look golden. Bake in a preheated 350☏ (180☌) oven for 40-45 minutes.Top the pie filling, generously, with the cinnamon crumb topping.Remember, fruit cooks down, so don’t be afraid to pile it high! Take the pie crust-lined muffin tin out of the refrigerator and divide the pie filling evenly into the cups.Now for the cinnamon crumb topping: simply combine the sugars, flour, cinnamon, butter and salt in a mixing bowl until they all start to look like large crumbs.Remove the pan from the heat and then stir in your blueberries, vanilla extract, lemon zest, and a pinch of salt.Allow this to simmer, as you whisk constantly, for 2 to 3 minutes. For the blueberry pie filling, whisk sugar, cornstarch, lemon juice, and water in a saucepan over medium heat.Meanwhile, move on to your filling and topping. Butter the cups of a 12-cup muffin tin and then line the muffin cups with the pie crusts.
That sounds like a lot, but the process goes super quickly - plus, you can make both the crumb topping and pie filling two days in advance! This recipe has three steps: making the pie filling, making the cinnamon crumb topping, and assembling the pies. How To Make Individual Blueberry Crumb Pies What You Need To Make Individual Blueberry Crumb Pies But control yourself, that topping makes these Blueberry Crumb Pies. My recipe has you lining a muffin tin with homemade pie crust (store-bought would be fine too!), instead of a pie dish, filling it with blueberry pie filling, and topping it all off with a cinnamon crumb topping that you’ll want to just eat straight out of the bowl. Individual blueberry crumb pies are just like their bigger blueberry pie and blueberry crumble cousins, except miniature - the best of both worlds in one bite. What Are Individual Blueberry Crumb Pies? While these Blueberry Crumb Pies bake in your oven, your entire home will be filled with a heavenly fragrance - seriously, it’s like a comforting hug for your soul. And the thing holding it all together? A juicy blueberry filling that is the epitome of summer desserts! The individual serving size is also perfect for your summer barbecue potluck, especially if you’re still practicing social distancing.
These mini pies not only have that delicious pie crust bottom, but also that irresistible cinnamon crumb topping on top.
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