By my own self-designed and self-imposed schedule, I’m not supposed to get to this recipe until the first week of July. But I found some beautiful blueberries at Costco last week, and with company coming for Easter, it just seemed too perfect to pass up. So I jumped ahead in the Sweet Tarts & Pies section and made this pie.
This recipe is made with sweet tart dough. Once that was rolled out and panned, I made the crumb topping, which consisted of flour, baking powder, cinnamon, light brown sugar, and melted butter. The topping gets mixed together, then set aside while the filling is made.
Nick’s recipe for the filling is different than other fruit pies I’ve made. Generally, the filling for a fruit pie is either cooked or the fruit, sugar, butter, and spices are mixed and poured into the shell uncooked. In this recipe, some of the berries are cooked in sugar and thickened with cornstarch, and then this mixture is folded into the remaining berries. The whole thing is then dotted with butter and poured into the shell.
I broke up the crumble topping, then spread it over the pie. There was a lot of topping, which I’ve come to expect from Nick’s recipes.
I baked the pie in a 350°F oven for about 40 minutes, until the crust was baked through, the crumble golden, and the filling bubbly. It smelled so good coming out of the oven, I knew that if I hadn’t made it for company, I would have cut into it the minute it was cool enough to handle.
As it was, the pie made it until dinner the next day, although once we did cut into it, it didn’t last long. It was delicious — sweet, fruity, and the crumb topping was to die for. I served it with sweetened whipped cream left over from when I made Strawberry Chantilly Cake.
Unfortunately, with the commotion of Easter dinner I didn’t get any pictures of the finished pie. It looked a lot like the picture in the book. I guess you’ll just have to make it yourself to see just how good it is!