Blueberry Lemon + Rosemary Crumble Pie
Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.
I’m always looking for a way to combine the two worlds of seasonal freshness and simplicity. It’s living and cooking within that sweet spot that keeps me happily in the kitchen. This blueberry pie recipe is a perfect balance of those 2 criteria – thanks to these gorgeous, fresh blueberries and a couple of other handy ingredients.
The real star of this recipe is the fresh blueberries (for sure) but the added flavors of rosemary and lemon turn this simple pie from traditional to exceptional. The fresh herby citrus adds a wonderful brightness to this comforting summer berry pie.
This pie is tasty and equally simple thanks to a few simple steps and handy pantry staples. Start with “BLIND BAKING” a store bought refrigerated pie crust that’s been trimmed and placed into (2) 5-6″ round bakers*.
While the crusts are blind-baking, prepare the blueberry pie filling.
The crumble is secretly my favorite part of this recipe! A simple 2:2:1 ratio of flour to sugar to butter with the added whisper of rosemary and lemon to really draw out those flavors in the blueberry pie filling. The key to a good crumble is not over-working the mixture. Grate cold butter into the flour and sugar and then quickly work into a combination of sand + pea-sized bits. Simple as pie!
Once the components of this pie are prepared, it’s time to assemble and bake.
Pie is Served
Juicy and flavor-packed, this blueberry pie is a home run. I love the bright additions of rosemary and lemon and a perfect and unexpected addition to the juicy pie filling and crisp, buttery crumble topping.
1 sheet of refrigerated or frozen pre-made pie crust, thawed according to package directions
- 3 c fresh blueberries
- 3/4 c sugar (less depending on desired sweetness)
- pinch of salt
- 1/8-1/4 t finely minced fresh rosemary
- zest + juice of 2 lemons (divided)
- 3/4 c AP flour
- 6 T cold butter*
- 3/4 c sugar
- pinch of salt
- 1/8 t finely minced fresh rosemary
- 2 t lemon zest + 1 T lemon juice (from the 2 lemons listed above)
Preheat oven to 475°.
FOR THE CRUST :: Roll out pre-made pie crust dough, as directed by package instructions. Place 2 5-6″ x 2″ baking dishes* on the rolled out dough, and cut a circle in the pie dough 1″ wider than the dish. (as pictured above)
Press the dough into the 2 bakers (crimping the edges), line with parchment paper and fill with pie weights. Blind bake the pie crust for 15 minutes or according to package instructions. (you may need to cover the crust edges with foil if it begins getting too dark)
FOR THE FILLING ::
While the pie crusts are blind baking, prepare the blueberry pie filling by combining all of the pie filling ingredients in a medium bowl.
FOR THE CRUMBLE ::
Place sugar, flour, salt, rosemary and lemon zest into another medium bowl. Using a cheese grater, grate cold butter into the bowl. Using your hands, mix to combine (there should be a balance between a sandy texture and pea-sized crumble bits) adding lemon juice if the crumble is too dry.
Once blind baking is complete, reduce the oven temperature to 375° and remove pie crusts from the oven.
Fill each crust halfway with pie filling then sprinkle 2 T of crumble topping over the filling and then add the remaining filling.
Top with crumble topping (may have extra topping).
FOR THE FINAL BAKE ::
Bake pies 30 minutes or until filling is bubbly and crumble topping is lightly golden in color.
*can use 1 9″ pie pan in place of 2 5-6″ bakers.
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