Blueberry Crisp Pie
Felicia Sullivan submitted this to us:
Ingredients:
Filling
- 3/4 cup plus 2 tablespoons (or more) sugar
- 1/4 cup cornstarch
- 7 cups fresh wild or regular blueberries or 32 ounces frozen wild or regular blueberries (do not thaw)
- 2 tablespoons fresh lemon juice
Crisp
- 3/4 cup rolled oats
- 3/4 cup all purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- big pinch of salt
- 1/3 cup butter, melted
- 1/3 cup yogurt
Filling
- Whisk 3/4 cup plus 2 tablespoons sugar and cornstarch in heavy large saucepan to blend.
- Stir in blueberries and lemon juice. Cook over medium heat until mixture bubbles and thickens, frequently stirring gently, about 13 minutes.
- Chill filling until cool, about 1 hour.
Crisp
- Combine the oats, flour, and sugar together in a medium bowl.
- Stir in the butter, and then the yogurt and mix until everything comes together in a dough-like texture.
- Sprinkle the crumble evenly over the blueberry mixture.
- In a 9” pie dish, add a rolled out pie crust. Add filling.
- Add topping, ensuring you distribute evenly.
- In a pre-heated 400 degree oven, place pie on rimmed baking sheet and bake until crust and topping are golden and filling bubbles thickly, about 25 minutes.
- Serve lukewarm/chilled with gelato!
Hindsight:
We used a silicone casserole dish, but we now advise against this. Probably best baked in a traditional pie form.
We decided to get “crazy” and “just roll with crumble”. If you’re short on time or don’t want to make a crust it’s a good option. Although, without the pie crust ice cream or gelato becomes mandatory.
The crisp to blueberry ratio seemed lopsided. It felt like gallons of blueberries to teaspoons of crisp. When we make this again we’ll probably double the crisp — and add a bit more brown sugar.
We experimented with “Rice Cream” for the first time and loved it!
Summary:
This is one of those recipes that taught us you can make something so delicious with such little effort. Domesticism, here we come!