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.
So, I am kicking off my pie season with this absolutely divine Blueberry Crumble Pie. Let’s get started!
This pie has a custard cake like base and a crumble toppings. You see the yellow portion where the blueberries are burried? 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.
- 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
- 1/2 tsp vanilla
- 2 cups fresh blueberries
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 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into pieces
- 3/4 cup shaved or flake almond, or chopped pecans or wlanuts
Note : I made this using half the recipe only and I used 6″ pie pan.
Instructions to Pre-bake Pie Crust:
- Preheat oven to 450 degrees F.
- Place your pie dough into a 9″ pie pan and prick the dough several times with a fork. Bake for 9-10 minutes or until the edges are lightly golden brown. Remove from oven, reduce heat to 350F for later.
For the Cake:
- In a medium bowl whisk together the sugar, flour, sour cream, eggs and vanilla until smooth. Gently fold in the blueberries.
- Pour into the pie shell.
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.
- Round Pan Size 9″: for 55-60 minutes or until toothpick inserted in center comes out clean.
- Round Pan Size 6″: 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:
- If your pie crust is browning too much, cover the edges with aluminum foil and continue to bake until toothpick inserted in center comes away clean. 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.
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥