Blueberry And Pecan Crunch Pie
Serves: 3
Eda Schinner
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Granulated Sugar3 tbsps
Cornstarch3 tsps
Ground Cinnamon1 tsp
Ground Nutmeg1 cup
Pecan (chopped)1 cup
All-Purpose Flour8 tbsps
Unsalted ButterDirections:
1
Preheat the oven to 375 degrees
2
Roll the pie dough out to the size and shape of a 10-inch pie tin
3
Lay the dough into the pan and prick the bottom with the tines of a fork
4
Place a sheet of waxed paper over the pie dough and weigh it down with pie dough weights or clean dry beans, and blind bake in the preheated oven for 8 minutes
5
Remove from the oven and cool thoroughly
6
Combine the berries, sugar, cornstarch, spices, citrus juice and zest in a bowl and mix well
7
Sprinkle the cake crumbs on the bottom of the prebaked pie crust
8
Fill the pie shell with the berry mixture and bake at 375 degrees for 15 minutes
9
While the pie is baking, combine the dry ingredients for the pecan crunch
10
Cut the butter into little cubes, add to the dry mixture and, with the palms of your hands, rub together to form large nuggets as big as peanuts, no larger than walnuts
11
After the pie has baked for 15 minutes, sprinkle the crunch all over the top, reduce the oven heat to 350 degrees and bake an additional 45 minutes
12
If the crunch begins to darken too quickly, cover with aluminum foil
13
Cool the pie for at least an 2 hours before serving