Blueberry Pie with Coconut Crumb Topping
King Arthur Flour and Shauna Sever the Baker Next Door
Crumb Topping
Ingredients
1/2 cup all-purpose Flour
1/2 cup Brown Sugar
1/3 cup old-fashioned Oats
1/2 cup sweetened shredded Coconut
1/4 teaspoon Salt
1/4 teaspoon Cinnamon
4 Tablespoons (1/2 stick) of room temperature Butter
Instructions
Mix all ingredients except butter in bowl. Rub butter in with fingers until mixed. Cover and refrigerate.
Pie Crust
Ingredients
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Instructions
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan.
This makes enough for 2 pies.
Blind Bake Pie Crust
Place your crust in the pan, and crimp the edge. Line the crust with a round piece of parchment paper.
Add pie weights, dry rice, dried beans, enough to fill the pan 2/3 full. Chill the crust for 30 minutes; this will solidify the fat, which helps prevent shrinkage.
Partial Bake - Bake in a preheated 375°F oven for 20 minutes.
Full Bake - Remove the pie from the oven, and lift out the paper and weights. Prick the bottom of the crust all over with a fork, to prevent bubbles. Return the crust to the oven and bake for an additional 15 to 20 minutes, until the crust is golden all over.
Pie Filling
Ingredients
6 cups frozen blueberries
1/2 cup light, fruity red wine (such as a light Pinot Noir or Beaujolais)
3/4 cup confectioners’ sugar
1/4 cup dark brown sugar or light muscovado sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
3 tablespoons unsalted butter, melted
1/4 cup unbleached all-purpose flour
2 tablespoons milk
Instructions
To make the filling, place the berries in a large, 12-inch saute pan set over medium-high heat. Add the wine. Simmer gently, until the liquid in the bottom of the pan is noticeably thickened and syrupy, 35-45 minutes. Remove from the heat. Cool completely. (You can make the berry filling a day ahead, and chill in the refrigerator.)
To finish preparing the filling, in a medium-sized bowl, fold together the cooled blueberries and their syrupy juices, the sugars, lemon juice, lemon zest, vanilla extract, and cinnamon and salt. Stir in the butter, then the flour, until evenly mixed. Spoon the filling into the bottom crust.
Bake Pie
Add filling to pie crust and then add topping.
Bake the pie for 30 minutes. Rotate the pie 180 degrees. Bake for an additional to 30 to 40 minutes, until the crust is golden brown and you can see the berries bubbling. If the crumble is browning too quickly, cover the top with aluminum foil. Remove the pie from the oven, and allow it to cool to room temperature before cutting and serving.