Preheat oven to 375°
I have given you basic pie dough recipes before, and they are on the blog.
Sometimes even I take a shortcut- If I do not feel like rolling my own dough out, I purchase Marie Callender deep dish pie crusts. They are in the frozen section of your grocery store. I did that this time.
5 1/2 cups of fresh blueberries washed and drained
1 1/4 cups of Florida Crystals Demerara Sugar
6 tablespoons of flour
1 generous teaspoon of cinnamon
2 teaspoons of grated fresh ginger
The zest of one medium-size lemon and the juice of half of that lemon
In a large mixing bowl mix all the filling ingredients listed above together. Fold gently and thoroughly you’re not mashing anything.
Set bowl to the side
1 cup dark brown sugar
1 cup flour
1/2 cup Florida Crystals Demerara Sugar
1 cup Quaker quick oats (plain not flavored)
1 cup chopped hazelnuts
1/4 teaspoon sea salt
1 stick unsalted butter cut into little bitty squares
1 1/2 f teaspoons of cinnamon
1 scant teaspoon of cardamom
Use a pastry cutter or pair of forks to blend the topping ingredients together until soft crumbles form- Crumbles should be relatively uniform in size. Put the topping in the refrigerator for half an hour to 45 minutes.
Before you put the pie together, if you are using a fresh or frozen pie crust now is the time that you use a little softened butter In a light coat and spread gently on the bottom of the crust in the pan. It keeps the crust from getting soft. It is a tip I picked up from watching Chef Robert Irvine on TV- used to use the Martha Stewart egg white painted along the bottom of the crust, but I like this better.
Fold your berries into your deep dish pie crust and spread the crumble topping evenly on top – I tend to be slightly mounded in the middle of the pie crust. Do not overfill your pie crust or your oven will hate you later.
I make a light tinfoil piecrust covering edge for my pies before I put them in the oven, or you can use one of those pie baking rings .
Another tip: Because this is a fruit pie I generally cook it on a cookie sheet Or a shallow pan like a jellyroll pan in the oven- That way it saves on spills later
Bake the pie at 375° for approximately 50 to 55 minutes, depending on your oven.
Pie will smell delicious and you’ll see some of the blueberries bubbling through the crunchy topping when it is ready.
When the pie is finished put it on a baking rack to cool, which ideally should be at least four hours so the filling sets.
Pie is best served the day it is made I think, and should be served at room temperature. You can serve plain or with good vanilla ice cream or fresh whipped cream.
I will note that this organic Florida Crystals Demerara sugar is exceptionally good for baking fruit pies with – I tried it on a whim once because they said so on heir packaging, and guess what? They were right.
The final note is I have never written this pie recipe down before, so I hope the proportions are correct. To me baking fruit pies is like making homemade pasta – have done it for so long it is sort of instinctive – I grew up around people who cooked and baked – so from trial an error I just sort of learned if stuff felt right and so on.