Most of the time when I make a mistake, it’s for the worse. I’ve never made a better mistake.
Having been craving fruit-flavored pie recently, I followed the recipe for Berry Pie from my favorite pie recipe book: Pie, pie, pie: easy homemade favorites by John Phillip Carroll. I’ve honestly never had a bad pie before when using this recipe book.
Until now. I’m not sure exactly what happened. I followed the directions to a T; which is something I usually don’t do. This pie just did not turn out. The crust was incredibly underdone and the inside was blueberry soup. The juices didn’t thicken whatsoever.
So I decided to turn the whole bad dish (which still had a pretty good taste) into a crumble.
ingredients.
- 1 Perfect Homemade Pie Crust recipe for two-crust pie
- 2 1/2 T. cornstarch
- 1/4 tsp. salt
- 6 c. blueberries
- 2 T. unsalted butter, cut into small pieces
- Turbinado sugar
- 1 recipe for Basic Oat Crumble Topping
directions.
- Preheat the oven to 425 degrees. Roll out half the dough for the bottom crust and fit into a 9-inch pan. Roll out the remaining dough for the top crust and set aside on a sheet of waxed paper.
- In a large bowl, sir together the sugar, cornstarch and salt. Add the berries and toss to coat evenly. Pile the mixture into the dough lined pan, mounding the fruit slightly in the center, then scatter the butter over the filling. Cover with the top crust, then trim and flute the edges. With the point of a sharp knife, cut a few vents in the top for steam to escape. Sprinkle the top crust with Turbinado sugar.
- Bake for 25 minutes, then reduce the heat to 350 degrees. Bake for about 35 minutes longer or until the juices are bubbling and the crust is browned.
- Cool the pie and demolish folding the crust into the berries and their juices. Pour into a 13×9-inch glass baking dish and top with Basic Oat Crumble Topping.
- Bake for 30 to 45 minutes at 375 degrees. Cool slightly before serving. Top with vanilla bean ice-cream, if desired.
This dish has it all: sweet berries, buttery crumbled pie crust soaked in blueberry juice and a crunchy granola crumble. I ate mine warm out of the oven and topped with vanilla bean ice-cream; however, the dessert would be fine all on its own.
Recipe rating:
Food Snob 