Hey there! Well, that break was a little longer than it should’ve been. It was very much deserved, though. Three quarters of our family ended up getting some sort of summer illness and I was out of commission for almost five days. When I did finally feel better, I got some really nasty headaches so it was just an off week.
But things are looking up! We had a super productive weekend painting our house and getting things taken care of. Now that I’m in a little bit better of a head space, let’s get on to the baking!
This pie has been quite a hit for me the past couple of weeks. I made it for a fun family gathering in the Adirondacks a few weekends ago, and then again for Labor Day. We’re still eating the leftovers (my co-workers may be getting some this morning), and its just a super delicious pie recipe.
I love that its got a little bit of quirkiness to it – the filling has a nice hit of lemon in the traditionally sweet, syrupy blueberry compote. The topping adds some heft and nice texture with crunch from the almonds and oats. The whole wheat crust rounds out the whole thing with a not-so-sweet, but flaky bottom layer.
I just love the unexpectedness about the whole thing – you think you’re getting the same old blueberry pie with crumb topping, but its just really jazzed up. This is really easy to assemble, and also perfect to make and bring to someone’s house (like I did).
This recipe is from my absolute new favorite cookbook, Teeny’s Tour of Pie, which I heard about from a friend of a friend. It’s really a spectacular book if you’re looking to try some new pie recipes and is really well researched and also photographed.
Read on for the recipe.
- 1 1/2 cups all-purpose flour
- 1 cup white whole wheat flour
- 2 tsp. salt
- 2 tbsp. granulated sugar
- 3/4 cup unsalted butter, cold and cut into pieces
- 1/4 cup shortening, cold
- 12 tbsp. ice water
- 4 cups fresh blueberries
- 1 lemon, zested and juiced
- 2/3 cup granulated sugar
- 7 tbsp. cornstarch
- 1/2 tsp. ground cinnamon
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/4 cup sliced almonds
- 1 cup brown sugar, packed
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1 stick butter, melted
- For the crust, mix the flours, salt and sugar in a mixing bowl. Using a pastry cutter, incorporate the butter and shortening until the texture is about the size of peas. Slowly add in the water and mix with a fork until the crust starts to take shape and ball up. Once its bunched together, split in half and place each ball on a piece of plastic wrap. Form into a disk and refrigerate or freeze for future use.
- For the filling, mix the blueberries with the lemon zest. In a medium bowl, stir together the sugar, cornstarch and cinnamon. Add the lemon juice to the sugar mixture and whisk in another tablespoon or two of water until the mixture is smooth. Pour over the blueberries and mix well. When the dough has chilled, roll one disk out and place into a 9-inch pie plate. Pour in the blueberry filling.
- For the topping, mix together all of the ingredients and place on top of the blueberry filling.
- Preheat the oven to 400 degrees. Bake the pie for about 35 minutes or until the filling is bubbling.
- This is a high heat to bake a pie so keep an eye on it the last 10 minutes or so before the crust gets too brown.