Recipe by Yocheved Shvarzblat

Blueberry Crumb Pie

()
Leave a Review
Print
Blueberry Crumb Pie
Parve Parve
Easy Easy
6-8 Servings
Allergens

Contains

- Gluten - Wheat
50 Minutes
Diets
- Vegetarian - Pescatarian - Vegan

If you love blueberries, this pie is for you! Instead of a typical flaky crust top, this version switches it up with sweet crumbs both above and beneath all those berries.

Ingredients

Blueberry Crumb Pie

  • 2 teaspoons Gefen Cinnamon

  • 3 (6-inch) frozen mini pie crusts, defrosted

  • 2 pints fresh blueberries, cleaned

Directions

1.

Preheat oven to 350 degrees Fahrenheit.

2.

In a bowl, mix flour, sugar, oats, margarine, and cinnamon to make crumbs.

3.

Use about one fourth of the prepared crumbs to cover the bottom of the crusts.

4.

Fill to the top with blueberries and cover pies with remaining crumbs.

5.

Bake 30–40 minutes, until crumbs and crusts are golden brown.

Notes:

Once baked and cooled, store the pie in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days or freeze for one to two months. You can also assemble the pie up to the baking stage, cover tightly, and freeze for up to one month. Bake from frozen, adding about 10–15 minutes to the original baking time.

Credits

Photography by Chay Berger
Styling by Nina Braun

Recipe tags

chilled dessert easy prep freezer-friendly fruity desserts no-bake non-dairy desserts streusel tastynsimple Yocheved Shvarzblat
Blueberry Crumb Pie

How Would You

Rate this recipe?

Please log in to rate

Reviews

When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Join our "What's For Dinner"WhatsApp Group image