Our Fave Blueberry Crumble Cream Pie

Did the title of this make your mouth water a little? 

Mine definitely does every time I think of this delish recipe. Yeah, it's the new year, you're not going to eat anymore sugar (at least until february), but whatever. It doesn't hurt to just read the recipe and imagine this flaky, creamy, blueberry goodness. No calories are ingested that way, are they? ;) 

But really, does anyone else just get the urge to be more domestic in the fall/winter seasons? It's chilly outside, the air is more crisp, you have a yummy smelling candle burning, Gilmore girls is playing in the background, and you just want to be in your kitchen like alllll day? Just me?

I'm definitely a baker. I did it a ton growing up with both of my grandmas and my mom! So today, I'm going to share one of Jenna's and my absolute favorite pie recipes that has made an appearance at quite a few gatherings thus far! It's pretty easy, and a pretty easy clean up too! 

And I can't take the credit for this recipe. This deliciousness is from another blog I follow (and you should too!) called "I Wash, You Dry," and she has a ton of recipes (not just desserts!), so check her out and try out some of them! 

Here we go:

Obviously, you start with the crust. 

And it depends on how you're feeling that day. If you wanna go all out, flour up your kitchen, and work your triceps with a rolling pin, by all means, go for it! If not, a store bought crust works fine too! I'll also preface this recipe by saying that I don't always cook all gluten free or with applesauce instead of sugar, but I definitely appreciate a healthy alternative for when I'm not in a good ole butter and sugar kind of mood! 

So, this first crust is a gluten free pie crust from the blog Chocolate Covered Katie. One of my favorite healthy food bloggers, and just an awesome role model in general! :)

Ingredients: 

2 cups almond flour (200g)

1/4 tsp + 1/8 tsp salt

1/4 tsp baking soda

optional pinch stevia

2tbsp + 2 tsp melted coconut oil (17g)

2tbsp water or pure maple syrup (30g) 

Instructions:  

(If using this as crust for a pie that you bake, there is no need to pre-bake the crust.) Preheat the oven to 350. Either grease the bottom of a on 8.5 springform pan or line an 8-inch square baking pan with parchment paper. In a bowl, combine all ingredients and stir to form crumbles. Transfer the crumbly dough to the prepared pan, and press down evenly. Bake 14 minutes. Press down with a spoon. (For a 9-inch pan, increase all ingredients by 1.5. Baking time remains the same.)

PS. If you're not used to cooking GF & using Katie's gluten free recipe, the crust will not look like a normal pie crust. Don't be alarmed! It'll be more like this: 

Okay, you've got your crust. Now for the good part.

So, this pie is actually 3 parts. The crust, the cream, and the crumble. After you've finished the crust, the cream part (my fave) is the next step! 

Ingredients for the cream:

1 cup sugar (I use pure cane sugar)

1/2 cup flour

1/2 cup sour cream 

2 eggs

1/2 tsp vanilla extract

2 cups of fresh blueberries (I get mine from Trader Joe's...and I don't normally like fruit but these babies are choice!)

Set your oven to 350. In a medium sized bowl, whisk together the sugar, flour, sour cream, eggs, and vanilla until perfectly smooth (you want as few lumps as possible, because no one likes a flour clump exploding in their mouth.) Then, gently fold in the blueberries, and then pour the mixture into the pie shell. You're not done yet, so don't put it in the oven! 

Also, if you like your pies more tart, decrease the sugar and increase the blueberries, or vice versa if you want it a little sweeter. Once again, I was taught to bake by my mom and my grandma who never...literally never...followed a recipe exactly. Change it up if you want! 

Now for the crumble! 

4 tbsp butter, melted 

1/2 cup brown sugar

1/4 cup flour

3/4 cup quick oats

In a medium bowl, combine all the ingredients for the crumble, then sprinkle it over the pie mixture. Now, pop that bad boy in the oven and bake it for about 45 minutes, and then relish in the deliciousness that you've worked for. It's probably worth burning the roof of your mouth to taste it while it's hot, and hey, you can always cool it down with a scoop of vanilla ice cream. :)

Let us know how you liked it! 

Use #awhimsywonderland on Insta and let us see your spin on this recipe! 

PS:

My cute donut towels can be found at Paper Source, my pink whisk and pastel measuring cups are from Anthropologie, and the plaid pink spatula is from World Market! I'm a sucker for cute kitchen stuff. :)

Peace & Pies,

Cort