Ingredients
For the Dough:
For the Filling:
For the Crumble:
Instructions
Step 1
Prepare the Dough
Step 2
Prepare the Filling
Step 3
Prepare the Crumble
Step 4
Assemble and Bake
Servings
🫐 **Serving Suggestions** ✨
Unlock the full potential of this Blueberry Crumble Pie by serving it with a few delicious accompaniments. For a classic touch, enjoy a slice with a scoop of **vanilla ice cream** – the creamy coolness of the ice cream pairs perfectly with the warm pie. 🍦
If you prefer a creamier finish, a dollop of **whipped cream** will elevate the texture and add a lightness to each bite. Top it with a sprinkle of **powdered sugar** for that extra sweetness and a touch of elegance. 🥄
For those hosting a special brunch or party, serve the pie alongside a lovely **fruit salad** or **fresh berries** to amplify the fruity notes and make the treat more refreshing. 🍇🍓
Want to get a bit adventurous? Drizzle a bit of **lemon glaze** over the top of each slice for a tangy kick that complements the blueberries beautifully. 🍋✨
Equipment
Choose a sturdy and non-stick baking mold to ensure your pie easily releases after baking. A springform pan works well for this recipe.
Have at least two sizes on hand – one for the dough and crumble, and another for the filling. Glass or stainless steel is preferable for easy cleaning.
Great for cutting the butter into the flour quickly, achieving a perfect crumbly texture.
A wooden rolling pin helps to evenly roll out your dough without sticking. Lightly flour your work surface and the rolling pin for best results.
Useful for piercing the dough before baking and ensuring an even bake.
If your cottage cheese is chunky, a fine mesh sieve is perfect for smoothing it out before mixing with other ingredients.
Variations
🌿 **Gluten-Free Variation**:
Replace the all-purpose flour in the dough and crumble with a **gluten-free flour blend**. Ensure the blend is suitable for baking to get the right texture.
🍰 **Vegan Variation**:
For the dough, swap butter with **vegan butter** and use a **flaxseed egg** (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the regular egg. For the filling, use **vegan cream cheese** and **dairy-free sour cream**, and for the crumble, use **vegan butter** again. Make sure all ingredients are certified vegan. 🌱
Faq
- How do I avoid a soggy bottom crust?
Ensure the dough is well-chilled before adding the filling. Also, make sure to pierce the bottom with a fork to allow steam to escape.
- Can I use frozen blueberries?
Yes, you can use frozen blueberries, but make sure to thaw and drain them well to avoid excess moisture in the filling.
- How do I prevent my crumble from sinking?
Ensure the crumble is well-crumbly and evenly spread over the blueberries before baking. Adding small amounts and gently shaking the pan helps as well.
- What’s the best way to blend the filling?
Use a food processor or blender to ensure the cottage cheese mixture is smooth. Pressing the cottage cheese through a sieve beforehand can also help.
- How do I store the pie?
Once cooled, cover the pie with plastic wrap or aluminum foil and store it in the refrigerator. It can last for up to 5 days.
- Can I make this pie ahead of time?
Absolutely! This pie actually tastes better the next day, so you can prepare it the night before and refrigerate it for an easy dessert the next day.