Blueberry Crumb Pie

 The nutty, crunchy topping of this Blueberry Crumb Pie is a great contrast to the juicy fruit filling.

Blueberry Crumb Pie
  • 1 (14.1-ounce) box refrigerated pie crusts
  • 5 cups fresh blueberries
  • ⅔ cup sugar
  • 1 teaspoon lemon zest
  • ¼ cup cornstarch
  • 1 tablespoon all-purpose flour
  • Pecan Crumble (recipe follows)
  • 1 egg, lightly beaten
  • Garnish: sweetened whipped cream
  1. Preheat oven to 400°. Spray a 9-inch deep-dish pie plate with cooking spray.
  2. On a lightly floured surface, unroll piecrusts, and stack together. Roll dough to a 14-inch circle; press into bottom and up sides of prepared pan. Trim excess dough; fold edges under, and crimp edges as desired.
  3. In a large bowl, stir together berries, sugar, and zest. Using a potato masher, lightly crush one-fourth of berry mixture. Drain excess liquid from mixture. Stir in cornstarch and flour. Pour into prepared crust, and sprinkle with Pecan Crumble. Brush edges of crust with beaten egg.
  4. Bake for 10 minutes. Reduce oven temperature to 350°, and bake until crust is golden brown and fruit is bubbly, about 30 minutes more. Let cool completely on a wire. Serve with whipped cream, if desired.

Pecan Crumble
Makes about 1 cup
  • ½ cup chopped pecans
  • ⅓ cup all-purpose flour
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1 tablespoon firmly packed light brown sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  1. In a small bowl, stir together all ingredients until well combined.

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