![]() ![]() Brush top and edges of pie with egg mixture.Flute edges using thumb and forefinger or press with tines of fork to seal.Fold dough under itself so that edge of fold is flush with outer rim of pie plate.Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang.Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.Using 1 1/4-inch round biscuit cutter, cut round from center of dough cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole.Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick.Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt toss to combine.Place grated apple in clean kitchen towel and wring dry transfer apple to large bowl.Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes.(Note: If using frozen berries, see note in recipe description above). Using potato masher, mash berries several times to release juices.Place 3 cups berries in medium saucepan and set over medium heat.Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees.Leave dough that overhangs plate in place refrigerate while preparing filling until dough is firm, about 30 minutes.Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side.Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick.Divide dough into 2 even balls and flatten each into 4-inch disk wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.Scrape bowl with rubber spatula and redistribute dough evenly around processor blade Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds dough will resemble cottage cheese curds and there should be no uncoated flour.Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses.After cooling, this pie is best stored in the refrigerator where the blueberry filling will firm up a bit.If you’d like to purchase it, you can find it here. I’ve switched from making my own gluten-free flour to using King Arthur’s measure for measure flour.Have you priced blueberries at this time of the year?! It’s my favorite and if you have a food processor, it literally takes 30 seconds to throw together. The blueberries stay juicy and soft and they go perfectly with the crunchy crumb topping, also a breeze to throw together. Instead, I use some gluten-free flour in the fruit part to help thicken it a little bit. I don’t use cornstarch, mainly because my niece is allergic and I avoid it for the most part. I think you’ll appreciate how simple it is to make too. In fact, I ended up cleaning up a sticky mess this afternoon because I spilled it while taking it out of the refrigerator. Yes, the pie, after being cut is still runny. I was making it for my husband because it’s one of his favorites and it just looked so pretty, I took some shots of the prep and I love them. This time I never intended to photograph the darned thing. Delicious, but runny.Įach time we enjoyed the unphotographed pie until every piece was gone. ![]() And, every time I realize that blueberries, when not combined with gums, fillers and thickeners are really kinda runny. >:( )I think I’ve made this pie at least three times over the last two years in hopes of shooting it for this blog. There’s one thing about Blueberry Crumb Pie – it doesn’t generally photograph very well. ![]()
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