Blueberry Crumble Pie Recipe


For the Crust:
1¼ cups unbleached all purpose flour
4 tablespoons cold unsalted butter, cut into ½" chunks
3 tablespoons vegetable shortening
½ teaspoon salt
3 tablespoons ice water

For the Blueberry Filling:
⅔ cup granulated sugar
2½ tablespoons cornstarch
1 teaspoon lemon zest (about 1 lemon)
2 tablespoons fresh lemon juice
5 cups fresh blueberries, rinsed and dried
½ of a small apple, peeled and cored, then grated

For the Crumble Topping:
⅔ cup unbleached all-purpose flour
⅓ cup light brown sugar
⅓ cup cold butter, cut into chunks
1 tablespoon granulated sugar


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