Blueberry Crumble Pie is another great choice when teaching children how to make a pie. It’s easy to make, there are no knives involved, and it’s easy to eat too.
- 3 pints blueberries,
- 1 cup sugar,
- ¼ cup cornstarch,
- pinch of salt.
- 1 cup flour,
- ½ cup (1 stick) butter, chilled and cut into large chunks,
- ½ cup brown sugar, packed.
- Make the Basic Pie Dough for a single-crust pie, crimped.
- Make the Filling: Wash and drain blueberries. While still a little damp, toss them in a large bowl with sugar, cornstarch, and salt, and gently stir to coat them. Pour into the pie crust.
- Make the Crumble Topping: In a large bowl, rub flour, butter, and brown sugar together until the texture looks like marbles. If you don’t rub enough, the crumble topping will turn out too powdery and fine. If you rub too much, it will end up like a big melted, sticky glob. If this happens, add some more flour, or put in the fridge until it cools well, then break it apart into manageable crumb size. Distribute the crumble topping over the top of the pie. Don’t press down or your crumbs will look flat.
- It’s a good idea to put a cookie sheet or oven liner under the pie when in oven, because a few bits of the crumble topping might roll off into the oven. Bake at 425 degrees for 15–20 minutes to brown the top, then reduce heat to 375 degrees and continue baking for about 30 minutes, until the berry filling is bubbling.