Phenomenal Phoods

Blueberry Crumble Pie

Ingredients:

For the crust:

• 2 cups flour
• 3/4 teaspoon salt
• 1/2 cup cold butter
• 1/2 cup shortening
• 4 Tablespoons ice water

For the filling:

• 6 cups fresh blueberries (if using frozen, make sure to thaw them and drain the excess water)
• 3/4 cup sugar
• Zest of 1 lemon
• 1/3 cup flour
• 2 Tablespoons corn starch

For the crumble topping:

• 3/4 cup old fashioned oats
• 1 cup almond flour
• 1 cup brown sugar
• 1/2 teaspoon cinnamon
• Pinch nutmeg
• 6 Tablespoons cold butter (cubed)
• Melted white chocolate (for drizzling)

Instructions:

For the crust:

1. Combine the flour and salt in a medium bowl.
2. Cut the butter and shortening into cubes and add to the flour mixture.
3. Use a pastry blender (or you can pulse in a food processor) to work the butter and shortening into the flour until the mixture forms pea-sized bits.
4. Add the water and use a fork to finish combining, just until a dough starts to form.
5. This recipe makes enough for a bottom and top crust so you can split it in half and freeze the half that you are not using or make another pie!
6. Wrap in plastic wrap and refrigerate for at least an hour before rolling out. I like to make it the day before and leave it in the fridge overnight.

For the filling:

1. Preheat oven to 450 degrees F.
2. Combine all ingredients in a large bowl and set aside while you roll out the crust.
3. Roll our your cold pie dough on a well-floured surface until it is the right size for a 9-inch pie plate.
4. Carefully place the rolled out dough into your pie plate and cut off the excess around the edges.
5. Scoop blueberry filling into the pie, filling it to the top.

For the crumble topping:

1. Combine all ingredients in a bowl with a fork until crumbly. You can also just use your hands to do this.
2. Sprinkle crumble topping over the blueberry filling until the pie is completely covered.
3. Bake at 450 degrees F. for 15 minutes.
4. Cover the whole pie with tented foil. The pie will brown quickly at the higher temperature. Mine was as brown as I wanted it after the first 15 minutes so I covered it with foil for the rest of the baking time.
5. Reduce heat to 350 degrees F. and bake for another 60 minutes until the filling is bubbling. Cool completely before serving. Drizzle with melted white chocolate if desired.