Sofia Wood’s Blueberry Crumble Is the Extra in Your Weekend
Every Friday, Sofia Wood shares her best cooking ideas here on Make it last. When the week—or month—has been rough, nothing beats a blueberry crumble to make the weekend feel (and taste) extra special.
This February has been rough. It’s pretty cold, and although the sun is slowly returning it’s still quite dark. I’m also pregnant with my third child, and it’s really starting to get to me in a major way. So I thought I’d share a recipe from Bon Appetite Magazine that I’ve been cooking since 2011: a Blueberry Crumble Pie that is so delicious it will melt any troubles away.
All my love!
Heavenly Blueberry Crumble Pie
This heavenly blueberry crumble is a long-time favorite at my place, and something I love making for my family (even though I mostly prefer olives and oranges at the moment). Try serving it with some creme fraîche sweetened with a little bit of honey and vanilla—delicious!
3 dl all-purpose flour, plus more for surface
120 g chilled unsalted butter, cut into cubes
1/2 teaspoon kosher salt
Filling and topping
1,6 dl plus 3 tbsp sugar
2 1/2 tbsp cornstarch
1 tsp finely grated lemon zest
2 tbsp fresh lemon juice
750 g fresh blueberries
1,8 dl unbleached all-purpose flour
3 tbsp (packed) light brown sugar
1/2 tsp cinnamon
1/4 tsp salt
5 tbsp unsalted butter, melted, cooled slightly
Full fat creme fraiche
Real vanilla powder
A handfull of pecans
Pulse 3 dl flour, butter, and salt in a food processor until the mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 3 tablespoons ice water over the mixture. Pulse until moist clumps form, adding more water by teaspoonfuls if the mixture is dry.
Transfer dough to a lightly floured work surface. Divide into 4 equal pieces. Working with 1 piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute butter. Gather all 4 dough pieces into a ball. Flatten into a disk, wrap in plastic, and chill the dough until firm, at least 1 hour. The dough can be made up to 2 days ahead. Keep chilled.
Roll out the dough on a lightly floured surface to a 33 cm round. Transfer to a pie dish, gently pressing the dough onto bottom and up sides of the dish. Fold overhang under and crimp edges decoratively. Pierce bottom of crust in several places with a fork, then chill until firm, about 30 minutes.
Line a large baking sheet with foil and place on a rack in middle of oven; preheat to 190°C. Line crust with parchment paper or foil and fill with pie weights or dry yellow peas. Bake until crust is set, about 20 minutes. Carefully remove parchment and pie weights. Bake until crust is pale golden, about 12 minutes longer. Transfer crust to a wire rack; let cool.
Filling and topping
Whisk 1,6 dl sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release their juices, 20-30 minutes.
Whisk flour, remaining 3 tablespoons sugar, light brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with fingertips to blend.
Preheat oven to 190°C°. Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast.
Serve dusted in powdered sugar together with a dollop of creme fraîche, sweetened with a little bit of honey and vanilla. It’s also nice to add a handful of crushed pecans to top the blueberry pie with.
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