Blueberry Crumb Pie Recipe

4.5 2 2
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Blueberry Crumb Pie Recipe

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4.5 2 2
Publisher Photo
Treating yourself to this indulgent dessert won't give you the blues later on! Even with a fabulous fruit filling and crumb topping, this light recipe keeps fat and calories to a minimum. Serve the pie warm, advises our Test Kitchen staff...and expect plenty of compliments!
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + freezing Bake: 50 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + freezing Bake: 50 min.

Ingredients

  • 1-1/4 cups all-purpose flour, divided
  • 5 tablespoons cold water
  • 1-1/4 teaspoons lemon juice
  • 1-1/4 teaspoons sugar
  • 1/4 teaspoons salt
  • 3 tablespoons plus 2 teaspoons shortening
  • FILLING:
  • 4-1/2 cups fresh or frozen blueberries
  • 1 cup (8 ounces) vanilla yogurt
  • 1/2 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon grated lemon peel
  • 1/2 cup graham cracker crumbs (about 12 squares)
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted

Directions

In a bowl, whisk together 1/4 cup flour, water and lemon juice; set aside. In a large bowl, combine sugar, salt and remaining flour; cut in shortening until crumbly. Gradually add flour mixture, tossing with a fork until moistened.
On a piece of plastic wrap, press dough into a 4-in. circle. Cover with a second sheet of plastic wrap; roll into 12-in. circle. Freeze for 10 minutes. Let stand for 1 minute; remove plastic wrap.
Transfer pastry to pie plate; trim to 1/2-in. beyond edge of plate. Flute edges. Prick bottom and sides of pastry with a fork. Line shell with a double thickness of heavy-duty foil. Bake at 375° for 8 minutes. Remove foil; bake 5 minutes longer.
Place blueberries in crust. In a bowl, combine the yogurt, brown sugar, flour, vanilla and lemon peel; spread over blueberries. Combine graham cracker crumbs, sugar and butter; sprinkle over yogurt mixture. Bake at 375° for 35-40 minutes or until crumbs are lightly browned and filling is bubbly. Yield: 8 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Crumb Pie in Light & Tasty June/July 2001, p21

Nutritional Facts

1 piece: 313 calories, 9g fat (3g saturated fat), 9mg cholesterol, 164mg sodium, 55g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1-1/2 fruit, 1-1/2 fat.

  • 1-1/4 cups all-purpose flour, divided
  • 5 tablespoons cold water
  • 1-1/4 teaspoons lemon juice
  • 1-1/4 teaspoons sugar
  • 1/4 teaspoons salt
  • 3 tablespoons plus 2 teaspoons shortening
  • FILLING:
  • 4-1/2 cups fresh or frozen blueberries
  • 1 cup (8 ounces) vanilla yogurt
  • 1/2 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon grated lemon peel
  • 1/2 cup graham cracker crumbs (about 12 squares)
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  1. In a bowl, whisk together 1/4 cup flour, water and lemon juice; set aside. In a large bowl, combine sugar, salt and remaining flour; cut in shortening until crumbly. Gradually add flour mixture, tossing with a fork until moistened.
  2. On a piece of plastic wrap, press dough into a 4-in. circle. Cover with a second sheet of plastic wrap; roll into 12-in. circle. Freeze for 10 minutes. Let stand for 1 minute; remove plastic wrap.
  3. Transfer pastry to pie plate; trim to 1/2-in. beyond edge of plate. Flute edges. Prick bottom and sides of pastry with a fork. Line shell with a double thickness of heavy-duty foil. Bake at 375° for 8 minutes. Remove foil; bake 5 minutes longer.
  4. Place blueberries in crust. In a bowl, combine the yogurt, brown sugar, flour, vanilla and lemon peel; spread over blueberries. Combine graham cracker crumbs, sugar and butter; sprinkle over yogurt mixture. Bake at 375° for 35-40 minutes or until crumbs are lightly browned and filling is bubbly. Yield: 8 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Crumb Pie in Light & Tasty June/July 2001, p21

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MY REVIEW
HOGWriter User ID: 3126553 72850
Reviewed Dec. 30, 2013

"Wonderful flavor combination with good crust. The graham cracker topping was an excellent idea. I'm only giving it 4 stars however, because the filling did not set up properly (even with 3T of flour.) Next time I will add 1/4 C tapioca to help as thickening agent and consider using a drip pan as my pie bubbled over a little bit at very end of baking cycle."

MY REVIEW
pattyhay User ID: 4930939 79548
Reviewed Feb. 26, 2010

"The Family loved it!"

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