a Custard Cake, a crumble and a pie. A 3 in one summer favorite that is often in my summer baking list. It has a nice pie crust, a middle custard layer topped with a nice crunch of crumbled oats. Summer just got better with this dessert.
Summer time is finally here! Summer is the season that most of us who lives in Vancouver look forward to. While most of the provinces in Canada are known for cold weather, Vancouver weather is more of rain than snow. It’s not heavy rain that cause flooding, just frequent light rain and gloomy days. I’m kind of used to it already, coming from Philippines, this kind of rain is nothing.
With frequent rainy days, summer time is a real treat for us. Obviously, summer is my favorite season for many reasons. Warm temperature and longer sunny days means more time to stay outside, there are plenty of outdoor activities to enjoy like picnics, hiking, biking or walking and fruit picking. I had done some blueberries and strawberries picking before, and it was a lot of fun.
I love berries for desserts or for snacking. When I start to see boxes and boxes of cherries, blueberries and strawberries in supermarkets, it’s a sign that it is officially summer. This is another reason why I love summer. Summer for me means pie time! What better way to use those beautiful berries than to make them into pie. Blueberry Pie, Strawberry Pie , Peaches and Cream Pie are a must for me during summer. Although canned or frozen fruits would work as well for pie, still , nothing beats fresh fruits. It has a natural sweetness and juice which gives me the chance to reduce the sugar in the recipe.
This pie has a custard cake like base and a crumble toppings. You see the yellow portion where the blueberries are buried? That’s the custard cake part. It’s so smooth and creamy and it’s just perfect when combined with the sweet and fresh blueberries. The toppings are crunchy and nutty crumble made from my favorite 8 grains oats. And of course, you get the Homemade Flakey Pie Crust that sealed the deal for this pie. You can also use strawberry or peaches if you do not like blueberry. It will work just fine. The custard cake base is what made this pie standout from the regular pie. I guarantee you, 1 slice is not enough with this pie.
So, I am kicking off my pie season with this absolutely divine Blueberry Crumble Pie. Let’s get started!
- 1 (9″) pie crust dough or 6″ for half of the recipe. You can use a store-bought pie crust or make your own. I have Homemade Flakey Pie Crust recipe in my site.
For the Cake:
- 1 cup sugar
- 1/2 cup flour
- 1/2 cup sour cream or plain greek yogurt
- 2 eggs – room temperature
- 1/2 tsp vanilla
- 2 cups fresh blueberries (If using frzoen, do NOT thaw)
For the Crumble:
- 6 tbsp all-purpose flour
- 6 tbsp rolled oats
- 1/4 cup light brown sugar or palm sugar
- 1/4 cup granulated white sugar
- 1/4 tsp ground cinnamon (optional)
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cut into pieces
- 3/4 cup shaved or flake almond, or chopped pecans or walnuts
Note : I made this using half the recipe only and I used 6″ pie pan.
Instructions for Pre-bake Pie Crust:
- Preheat oven to 350F.
- Place your pie dough into a 9″ pie pan and prick the dough several times with a fork. Bake for 15 – 20 minutes or until the edges are lightly golden brown. Remove from oven.
Instructions For the Cake:
In a medium bowl whisk together the sugar, flour, sour cream, eggs and vanilla until smooth. Gently fold in the blueberries.
Instructions For the Crumble:
In a medium bowl combine the butter, brown sugar, flour and oats. Mix until combined. You can use food processor to pulse the mixture, or use a pastry cutter or use your hands to crumble the butter into the mixture.
- Pour the cake batter into the pre-baked pie crust. Sprinkle top with crumble.
- Round Pan Size 9-inch: for 55-60 minutes or until toothpick inserted in center comes out clean.
- Round Pan Size 6-inch: for 30-35 minutes or until toothpick inserted in center comes out clean. This is the size I used.
- Let cool on wire rack. Serve slightly warm with a scoop of vanilla ice cream or serve cold straight from the fridge. Enjoy!
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Good to Know:
- Pre-baking pie crust: While pre-baking the crust, it will puff up. Don’t worry, it will flatten out once you took it out from the oven. If you have pie weight, that’s better. I don’t have it so I just flatten the surface with back of the spoon as soon as It comes out of the oven.
- During Baking: If your pie crust is browning too much, cover the top with aluminum foil and continue to bake until toothpick inserted in center comes away clean.
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