I have a Martha Stewart crutch when it comes to baking… when I am looking for a recipe I tend to just gravitate towards looking one up on her website since I know it will be great. Ree Drummond too… I just feel like she always nails it, but they leave me forgetting to check other places for great recipes too.
Did you know that Williams-Sonoma has a HUGE recipe database on their website… free? They really are spectacular and I would suggest frequenting them for recipe ideas too.
So yes, this recipe is coming to you from Williams-Sonoma, and I have been making it for YEARS. It is my go-to summer pie! My hubby jokes with me that I always tweak written recipes to make them my own but never write it down so people won’t know my secrets… that is typically true except for this one! It is simple and I follow it as-is every time and it is so refreshingly perfect!
Here is the link to the original recipe: Williams-Sonoma Blueberry Crumble Pie
First, ALWAYS use fresh blueberries when making this! It makes the pie taste very organic and fresh, and it really gives it that homemade feel and flavor. People will take a bite and know you didn’t stop to grab it from a store.
Second, use a pie shield. I find my crust getting a little burnt around the edges after pre-baking it, but a pie shield always saves me. If you don’t have a pie shield (let’s be honest, who really d0es), just take some tin foil and cut it in thin strips large enough to wrap around the edge of your pie dish, only covering the crust. If you literally have no idea what I am talking about, here is a link to a tutorial on how to make one with aluminum foil: Aluminum Foil Pie Shield Tutorial.
Third, if you need a super quick pie and don’t have time to make and chill the dough for the crust, you can totally cheat on the crust and it will still turn out amazing. I included the link to the Williams-Sonoma Pie Crust below, but in a pinch and needing a quick dessert I have grabbed a Pillsbury pre-made crust and not told anyone and it is still great. No one will know, I promise 😉 Just keep that part our secret or it might ruin my reputation in the kitchen, haha!
1 recipe Basic Pie Dough
- 3/4 cup plus 5 T all-purpose flour
- 2/3 cup firmly packed light brown sugar
- 1/3 cup plus 1 T granulated sugar
- 2 t ground cinnamon
- 1/8 t salt
- 8 T (1 stick) cold unsalted butter, cut into 3/4-
- 5 cups blueberries
Quick and easy directions:
Preheat your oven to 400 degrees Fahrenheit. Roll out your chilled pie dough out and place it in your pie dish. Cover with foil and fill with pie weights. If you don’t have pie weights, you can use dried beans. Cook for 10 minutes (max, watch it to make sure you don’t burn), reduce the heat to 350 degrees and cook for 5 more. You are just cooking until the crust is dry, only let it get a little golden!
Stir together 3/4 cup flour, 1/3 cup of the brown sugar, the 1/3 cup granulated sugar, 1 t of the cinnamon and the salt. Then, toss the butter on top and crumble this together with your fingers. Make sure to not over work it – you want the butter to stay cold. It should turn out a little grainy and lumpy (think of the word ‘crumble’ and that should lead you down the right path).
In a separate bowl, combine the blueberries, the remaining 1/3 cup brown sugar, the remaining 1 t cinnamon and 4 T of the flour, stirring gently only until the blueberries are coated.
Now sprinkle 1 T of flour and 1 T of granulated sugar into your pre-baked pie crust. This gives the blueberries a little syrupy-ness at the bottom. Dump your blueberry mix in the crust, then evenly spread the crumble over top. Bake at 375 degrees for 50-60 minutes with the pie shield on the whole time. You will see the top turn golden brown and the juices bubbling up on the sides when it is done.