Friday, August 20, 2010


This is the single best pie you will ever eat, and I’m not lying or even exaggerating, and, I don’t even happen to be a pie person.

The recipe was created by my cottage neighbour Judy Singer. You can read the story about Judy and her baking prowess here. And if for some reason that link dies, I’ll post the recipe down below as well so that there are no sore feelings or grumbling tummies.

If you’re not a blueberry fan, switch up the fruit for whatever you like – from raspberry and apple to peach and plum. To be honest, I don’t care what fruit or berries you use, just as long as you make this pie.

I cannot stress that enough.

Judy’s Blueberry Crumble Pie

(makes a 9” pie)

Preheat oven to 350 degrees

For crust:

2 cups flour

1 tsp salt

2 tbsp sugar

¾ cup canola oil

1 tbsp vanilla

2 tbsp milk or orange juice

Put flour, salt and sugar into a pie plate. In a small bowl, whisk oil together with vanilla and milk or juice. Pour oil mixture into dry ingredients, right into the pie plate. Stir with a fork and then with your hands, work it into a ball of dough.

Remove a small handful of dough, as there is usually too much for a 9’’ pie, and set aside for the crumble topping.

Press dough evenly into pie plate, making sure is isn’t too thick on the bottom. Prick the crust with a fork and bake in a 350 oven until golden, approximately 10 minutes.

For Filling:

2 ½ pints fresh blueberries

freshly squeezed lemon juice from half a lemon

1/4 cup sugar

1 tbsp flour

1 tbsp cornstarch

Add filling to prepared piecrust

For Crumble Topping:

½ cup flour

¼ cup white sugar

¼ cup brown sugar

2 oz butter or margarine

1/2 tsp salt

1 tsp vanilla

Raise oven temperature to 425 degrees.

Put flour, sugars and salt into a bowl. With a pastry blender, blend in butter or margarine until mixture is crumbly. Toss with vanilla. Add the handful of piecrust dough to the crumble, blending it in with your fingers. Crumble ½ of topping onto top of pie, more if you like it sweeter. You can freeze the rest for another pie.

Bake at 425 for 15 minutes. Lower heat to 375 for another 25-30 minutes or until pie is golden. Let cool for several hours before eating.

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