The Ultimate Homemade Wild Blueberry Crumble Pie with a Flaky Cream Cheese Crust
“I remember days like this when my father took me to the forest and we ate wild blueberries.” Why yes, that *is* a deleted scene from Conan the Barbarian that inspired this very pie, thank you for asking. Every time my partner Will or I enjoy blueberries, it’s become a playful tradition to exclaim “wild blueberries!” in an Arnie voice. If you embark on the delightful journey of baking this pie, I sincerely hope you’ll embrace the tradition and do the same!
There’s something truly magical about homemade pie. It’s more than just a dessert; it’s a slice of comfort, a hug in edible form, and often, a cherished memory. This particular wild blueberry crumble pie embodies all of that and more. Imagine a burst of sweet, tangy blueberries enveloped in a rich, perfectly spiced filling, all nestled within a supremely flaky, tender cream cheese crust, and crowned with a golden, buttery cinnamon crumble. It’s a symphony of textures and flavors that will transport you to a simpler time, perhaps to a forest brimming with ripe, juicy berries, or at least to a cozy kitchen filled with the aroma of pure deliciousness.
After perfecting my cherry pie, I knew my next culinary adventure had to be a blueberry pie. However, I wanted to shake things up a bit. While I adore the intricate beauty of a classic lattice top, it can be quite finicky, especially during warm summer months when butter in the dough melts far too quickly, making the entire process more challenging and time-consuming. My solution? A delightful crumble top! This quick-to-assemble alternative delivers an incredible crunch factor that beautifully contrasts the soft, luscious fruit filling, making every bite an absolute pleasure.
Beyond the topping, I experimented with the pie dough itself. Inspired by a brilliant trick from the incredibly talented Erin Jeanne McDowell (whose new pie book looks utterly essential for any baking enthusiast!), I substituted half of the butter in my pie dough with cream cheese. This seemingly simple swap works wonders. The cream cheese not only adds an extra layer of richness and a subtle tangy note but also contributes to an unbelievably tender and flaky crust. The higher moisture content and unique fat structure of cream cheese inhibit gluten development, resulting in a pie crust that practically melts in your mouth.
Finally, let’s talk about the heart of the pie: the filling. Fruit fillings, especially those made with juicy berries, can often turn out disappointingly runny. To combat this common pie predicament, I developed a method where the blueberry filling is gently cooked down in a mixture of maple syrup and water. This crucial step serves multiple purposes: it helps to break down the fruit, releasing its vibrant flavors, while simultaneously boiling off excess moisture. The result is a thick, syrupy, deeply flavorful filling that holds its shape beautifully when sliced, perfectly complementing the crisp crust and crumbly topping. The maple syrup adds a depth of sweetness and a hint of warm, earthy notes that elevate the natural sweetness of the blueberries.
Tips & FAQs for the Perfect Blueberry Pie
Baking a show-stopping pie doesn’t have to be intimidating! Here are some essential tips and answers to common questions that will help you achieve pie perfection every time, ensuring your wild blueberry crumble pie is nothing short of spectacular.
Unlike many baking recipes that call for softened butter, achieving the flakiest pie crust requires all your dough ingredients—especially the butter and cream cheese—to be absolutely *super cold*! Cold fats create pockets of steam during baking, which is what gives pie crust its coveted flaky layers. If your butter or cream cheese starts to get too warm or melty while you’re working, don’t hesitate to pop it back into the fridge for 10-15 minutes to firm up again. This patience will be rewarded with an incredibly tender and flaky result.
A simple trick for a smoother, more pliable pie dough is the “envelope fold.” After your initial rollout, fold the dough back into itself like an envelope (in thirds, then in thirds again). This creates additional layers and helps to distribute the fats more evenly. After folding, wrap it tightly in cling film and chill it in the fridge for another 10-15 minutes. This brief rest allows the gluten to relax, making the dough much easier to handle for your second and final rollout. You’ll notice a significant difference in its elasticity and how effortlessly it comes together.
Adding a tiny pinch of baking soda to your pie dough is a small but mighty trick to help prevent shrinkage. There’s nothing more disheartening than pulling a beautiful pie out of the oven only to find the sides have receded! Baking soda, being alkaline, can slightly tenderize the gluten in the flour, making the dough more relaxed and less prone to snapping back during baking. This, along with not over-kneading your dough (which develops too much gluten), ensures your crust maintains its shape perfectly around your delicious filling.
Absolutely! Frozen blueberries work wonderfully in this recipe, especially since the filling is cooked down before baking. There’s no need to thaw them beforehand; simply add them to the saucepan directly from the freezer. You might find that frozen berries release a bit more liquid initially, so be prepared to simmer the filling for a few extra minutes (5-10 minutes) to achieve that perfectly thick, syrupy consistency. Wild blueberries, whether fresh or frozen, tend to have a more intense flavor and smaller size, which is ideal for this pie.
It’s a common challenge! The edges of your pie crust and the crumble topping can brown faster than the center of the pie. To prevent this, keep a roll of aluminum foil handy. Around the 45-minute mark of baking, or as soon as you notice the crust getting sufficiently golden, gently create a foil ring (or loosely tent the whole pie) and place it over the edges of the pie. This acts as a shield, deflecting direct heat and allowing the center to continue baking until the filling is bubbly and set, without scorching the crust.
This is perhaps the most crucial step for a well-set pie! I know the temptation to dig into a warm, fragrant pie straight from the oven is almost irresistible, but patience is key. The filling needs time to cool and set properly, typically around 3 hours. During this cooling period, the cornstarch in the filling continues to gelatinize and firm up. Slicing into a hot pie will almost certainly result in a runny, messy slice. Trust the process – the wait is absolutely worth it for that clean, perfect slice!
Love pie? Try these other delightful recipes!
- Decadent Chocolate Brownie Pie
- Warm and Spicy Bourbon Apple Pie
- Nostalgic Homemade Blueberry Pop Tarts
Recipe
Wild Blueberry Pie
Ella Gilbert
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Equipment
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9-inch pie dish
Ingredients
Pie Dough – Makes one single pie crust
- 150 grams all purpose flour
- 10 grams cake flour
- ⅛ teaspoon baking powder
- pinch salt
- 57 grams cold cream cheese, cubed
- 56 grams cold unsalted butter, cubed
- 45 grams ice water
Blueberry Pie Filling
- 950 grams blueberries
- 118 grams maple syrup
- 1 teaspoon lemon zest
- 28 grams lemon juice
- ¼ teaspoon kosher salt
- ¼ teaspoon cinnamon
- ¼ teaspoon allspice
- 1 teaspoon vanilla extract
- 48 grams cornstarch
- 100 grams granulated sugar
- 50 grams light brown sugar
- 28 grams unsalted butter, melted
Cinnamon Crumble
- 100 grams all purpose flour
- 35 grams granulated sugar
- 35 grams light brown sugar
- 75 grams unsalted butter, room temp
- ½ teaspoon cinnamon
Instructions
Pie Crust
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In a medium bowl, thoroughly combine the all-purpose flour, cake flour, baking powder, and salt. Whisk them together until they are evenly distributed.
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Add the cold, cubed butter and cream cheese to the dry ingredients. Toss the cubes with the flour mixture, ensuring each piece is well-coated. Then, using your fingertips, gently “smoosh” and press the butter and cream cheese into smaller, flatter pieces. Continue this process of tossing and smooshing until the largest pieces of fat are roughly the size of walnut halves. This creates those desirable pockets for a flaky crust.
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Create a shallow well in the center of your flour-fat mixture and pour in the ice water. Gently toss the mixture with your hands or a spatula until the water is evenly incorporated and the dough begins to hydrate. You can knead it very lightly, just enough to bring the dough together into a cohesive ball. If the dough feels too dry and still has large cracks after forming a ball, dip your fingers into ice water and knead a little bit more, adding only a tiny amount of moisture at a time until it just comes together. Be careful not to overwork the dough.
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Wrap the dough tightly in cling film and gently shape it into a flat disc. Refrigerate for at least 3 hours; for best results and ease of handling, I prefer to make my pie dough the evening before and let it chill overnight.
Make filling
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In a large saucepan, combine the fresh or frozen blueberries with maple syrup and 50 grams of water over medium heat. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Stir frequently to prevent sticking, allowing the fruit to break down and the juices to thicken into a rich, syrupy consistency. This process should take about 30 minutes, or until you reach your desired thickness.
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Once the filling has thickened, remove the pan from the heat and allow it to cool completely to room temperature. This step is crucial for preventing a soggy bottom crust.
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While the filling cools, prepare your baking station. Line a baking tray with aluminum foil – this will help catch any potential drips or bubbling juices from the pie. Preheat your oven to 375°F (190°C).
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On a lightly floured surface, roll out your chilled pie dough. Aim for a circle that is at least 2 inches larger in diameter than your 9-inch pie dish. Carefully transfer the rolled dough into your pie dish, gently pressing it into the bottom and up the sides. Place the dough-lined dish back into the fridge to keep it cool while you finish the filling.
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In a large bowl, whisk together the granulated sugar, light brown sugar, cornstarch, cinnamon, allspice, and kosher salt until there are no lumps. Add the cooled blueberry mixture, lemon juice, lemon zest, vanilla extract, and melted unsalted butter. Gently fold all the ingredients together until thoroughly combined.
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Retrieve your pie dish from the fridge. Crimp the edges of the pie dough as desired, creating a decorative border. Pour the prepared blueberry filling evenly into the pie crust. Return the pie to the fridge for another 15-20 minutes while you prepare the crumble topping. This brief chill helps the crust stay firm.
Crumble Topping
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In a medium bowl, combine the all-purpose flour, granulated sugar, light brown sugar, and cinnamon. Cut your room temperature unsalted butter into small cubes and add it to the dry mixture. Using your fingertips, gently rub the butter into the dry ingredients. Continue working the mixture until it resembles coarse, sandy crumbs. Avoid overmixing; you want distinct buttery crumbs, not a paste.
Finish pie!
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Take the chilled pie dish out of the fridge. Evenly sprinkle the prepared cinnamon crumble topping over the blueberry filling, covering the entire surface.
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Place the pie dish on your foil-lined baking tray and transfer it to the preheated oven. Bake for 55-65 minutes. At approximately the 45-minute mark, keep a close eye on the crust and crumble. If they are browning too quickly, loosely tent the top of the pie with aluminum foil to prevent burning. The pie is fully baked when you see the juices bubbling vigorously through the crumble topping, indicating the filling is hot and thick.
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Once baked, carefully remove the pie from the oven and place it on a wire rack to cool completely. This crucial cooling period should last around 3 hours. Resist the urge to slice it prematurely! Allowing the pie to cool thoroughly ensures the filling sets properly, resulting in perfectly firm and delectable slices. Serve it warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream for an unforgettable treat!