Blueberry Pie with Crumble

Rating: 1.96 / 5.00 (24 Votes)

Total time: 1 hour

Servings: 12.0 (servings)

For the dough:

For the filling:

For the crumble:


For the crumble, quickly knead butter, flour, sugar, vanilla, salt and lemon zest, wrap in foil and refrigerate for 1 hour.

Separate eggs into yolks and clear. Cream butter with salt, powdered sugar, vanilla and lemon zest until very fluffy, add yolks one at a time and continue to beat until creamy.

Beat egg whites with granulated sugar until creamy. Stir the nut-flour mixture into the butter mixture, stir in 1/3 whipped cream well, fold in 2/3 whipped cream.

Fill the mixture into a 20×30 buttered baking dish, spread smooth and sprinkle with blueberries. Grate the cooled crumble mixture onto the blueberries with a coarse grater. Bake in the oven on the middle shelf at 170° for 45 minutes.

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