Blueberry Crumble Pie 1997

[Joyce]

Has anyone made this? I made it last night, but we are having it this evening. Since it has sour cream in it, I refrigerated it. Does anyone know if it tastes better cold or at room temp. Thanks

[eDana]

I have made this a good number of times and have served it both at room tempeature and a little warmed up. It is wonderful with a glass of milk or a cup of tea of coffee in the morning, late afternoon or before bed. Enjoy!

[Irene Bartlett]

I made this twice these last days. The first time it was last wednesday and I bought a graham cracker pie crust. It was good
but better the first day (still warm) than the next day. I made one on saturday but made my own graham cracker crust (CL complete p.214) and it was even better. But I definitely like it the first day when it's not completely cold ! Yummy ! This is a very good recipe !:)

[breadmama]

Joyce,

Would you mind posting this recipe, please? It's blueberry picking season now, you know, when I go to Kroger and "pick" up several 5 pound boxes of awesome blueberries and bring them home to eat and freeze...I would like to try this recipe.

(We used to really be able to pick blueberries near my home, but the owners sold their land to a developer, and that was the end of our picking adventures.)

Thanks a lot!

[breadmama]

Hey, I think I just crossed over the line to Member status! Yahoo! :)

[mightyh]

Here's the recipe... sounds so good I may have to try it soon.

Blueberry Crumble Pie


Creamy, fruity, crunchy, sweet--this pie has it all. Don't worry when it doesn't hold its shape. The blueberries are supposed to spill out--that's the crumble.


Ingredients
5 cups fresh or frozen blueberries
1 (9-inch) reduced-fat graham-cracker crust
3/4 cup packed brown sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons vanilla extract
1/4 teaspoon grated lemon rind
1 (8-ounce) carton low-fat sour cream
1/4 cup dry breadcrumbs
1 tablespoon granulated sugar
1 tablespoon margarine, melted


Directions
Prep Time: 10 minutes
Cooking Time: 40 minutes

Preheat oven to 375º.

Place blueberries in crust; set aside.

Combine brown sugar, flour, vanilla, rind, and sour cream; spread over blueberries. Combine breadcrumbs, granulated sugar, and margarine; sprinkle over sour cream mixture. Bake at 375º for 40 minutes or until set and crumbs are lightly browned. Cool 1 hour on a wire rack.


Nutrition Facts
(per Serving):
312 calories

56.5 g carbohydrates

11 mg cholesteral

8.4 g fat

166 mg sodium

3.2 g protein

61 g calcium

1.3 g iron

4.3 g fiber

[Tiger]

Oh, this is good! And so easy! I usually don't make a lot with blueberries but I do love them. And it is the season!
My DH doesn't eat pie so I'll be eating the whole thing! Well at least it has fruit in it!

I almost forgot to admit that they didn't have a reduced-fat pie crust at the market this week so I used the full-fat shortbread one. I'll be trying it again with the reduced-fat one. I'm sure it'll still be great!

[Pat]

This is our favorite blueberry pie recipe. It is from CL July 2000 issue. It is delicious. I freeze blueberries in the summer and make it all year, but especially good right now with fresh berries.

* Exported from MasterCook *

Lattice-Topped Blueberry Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 1/2 cups all-purpose flour -- divided
1/2 cup ice water
1 1/2 teaspoons sugar
1/4 teaspoon salt
4 1/2 tablespoons vegetable shortening
Cooking spray
Filling:
1 cup sugar -- divided
3 1/2 tablespoons cornstarch
1/8 teaspoon salt
6 cups fresh blueberries
1 1/2 tablespoons butter or stick margarine -- melted
3/4 teaspoon vanilla extract

1. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour and ice water, stirring with a whisk until well blended. Combine 11/4 cups flour, 11/2 teaspoons sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist. Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both portions of dough 10 minutes. Working with larger portion of dough, remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap.

2. To prepare the filling, combine 3/4 cup plus 3 tablespoons sugar, cornstarch, and 1/8 teaspoon salt in a bowl, and sprinkle over blueberries. Toss gently. Stir in butter and vanilla. Spoon blueberry mixture into crust.

3. Preheat oven to 375°.

4. Remove top sheet of plastic wrap from remaining dough. Cut dough into 6 (11/2-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap; arrange in a lattice design over blueberry mixture. Seal dough strips to edge of crust. Place pie on a baking sheet covered with foil. Sprinkle lattice with 1 tablespoon sugar.

5. Bake at 375° for 1 hour and 15 minutes or until crust is browned and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

NUTRITIONAL INFORMATION:
CALORIES 333 (24% from fat); FAT 8.9g (sat 2.9g, mono 2.7g, poly 2.2g); PROTEIN 3.2g; CARB 62.3g; FIBER 3.6g; CHOL 6mg; IRON 1.3mg; SODIUM 139mg; CALC 11mg

Source:
"CL, July, 2000"

[Tiger]

Thanks Pat- I'll try your favorite next! I know most of us on this board are always making new recipes so when someone says they make something a lot I know it's good!

[sararosalie]

I clipped this recipe for Blueberry Crumble Pie in 1997 and had never gotten around to making it. I finally made it last night and it was wonderful! It was really easy and really yummy. I'll be interested to see if I enjoy it as much tonight (when it is cold) and I did last night (when it was still kind of warm).

I was so impressed with myself because I thought had all of the ingredients at hand. Well, it turns out I didn't have enough blueberries :rolleyes: , so I threw in some strawberries as well. It tasted great.

I may try it with raspberries and strawberries next time.