Blueberry Pie with Crumb Topping Recipe

Delicious Dessert with Fruit Providing Potent Source of Antioxidant

© Elizabeth Harrington

Oct 9, 2009

This blueberry pie recipe comes from a Mennonite farmer's wife in Pennsylvania Dutch Country. Her farm is one of many that allow visitors to experience life on a Mennonite farm, including getting up at dawn to milk the cows, feed the chickens, and enjoying meals as part of the family.

This is just one of the tasty dishes enjoyed at her table. Another one is a breakfast cake or crumb pie served as part of a hearty breakfast.

Blueberries are Rich in Antioxidants and Nutritional Benefits

Not only are they full of fiber and high in Vitamin C, blueberries rank number one in oxidants compared to other fruits and vegetables. And that's important, given that antioxidants are reputed to help prevent heart disease, cancer, and other illnesses.

So, eating blueberry pie is not only pleasurable, but good for you. Of course, given the other ingredients and calories in pie of any sort, it should be enjoyed in moderation.

Blueberries: In Season or Frozen?

Blueberry season is May through October. According to Alaine Browne, in July 8, 2008 article at Seriouseats.com, fresh blueberries should be "firm, dry, plump, smooth-skinned, deep-purple blue to blue-black in color, and relatively free from leaves and stems."

In choosing fresh berries, it's important to be aware that there are two types sold in grocery stores:

• High-bush blueberries, which are grown on tree-sized shrubs, and
• Wild, or low-bush berries that are relatively smaller. Wild berries, which have a tangier, more complex taste, tend to be higher in antioxidants.

The good news is that, although frozen berries may discolor the batter, they may be substituted without sacrificing on taste. That means being able to enjoy this sweet and satisfying treat year-round.

Step One: How to Make the Pie Crust

This dish may be cooked in either a baked pie shell, or crust made from scratch--following this Betty Crocker recipe.

Ingredients and Materials:

• 1/3 cup plus 1 tablespoon shortening
• 1 cup white flour
• 1/2 teaspoon salt
• 2 to 3 tablespoons cold water
• Have available a 9-inch pie place, lightly floured cloth-covered board, and floured cloth-covered (stockinet-covered) rolling pin

Preparation:

1. Mix shortening with flour and salt until particles are the size of small peas
2. Sprinkle in water, 1 tablespoon at a time, tossing with fork until flour is moistened and pastry almost cleans wide of the bowl (may add 1 to 2 teaspoons of water if necessary)
3. Gather and shape pastry into on floured board*
4. Roll the pastry two inches larger than inverted pie plate with rolling pin
5. Fold pastry into quarters and place in plate
6. Unfold and ease into place, pressing against bottom and side

* (Optional): to make it easier to roll, wrap round on pastry in plastic wrap and refrigerate about 45 minutes

Step Two: How to Make the Blueberry Pie With Crumb Topping

Cooking time: 10 minutes

Ingredients

• 3/4 cup white flour
• 1/2 cup white sugar
• 1/4 cup margarine
• Dry tapioca (to sprinkle on berries)
• Sugar (to sprinkle on berries)
• 4 cups fresh blueberries or two packages of frozen blueberries (if frozen, thaw first)

Preparation

1. Preheat the oven to 400 degrees F /204 C
2. In a large bowl, cream together the flour, sugar, and margarine
3. Set aside crumb topping
4. Put blueberries in pie
5. Sprinkle dry tapioca and raw sugar on berries
6. Sprinkle crumb topping on berries
7. Bake at 400 degrees F/191 C for 10 minutes, then at 350 until brown

When done, serve as is, or add vanilla ice cream for an even more indulgent dessert. Savor the taste of a recipe that has pleased many who have enjoyed a glimpse of farm life and the warmth of Mennonite hospitality. All that, and it's high in antioxidants, too.

Blueberries

Blueberry Pie

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