Lemon Blueberry Crumble Pie
Blueberries and lemons are a match made in heaven. Just imagine a warm, sweet, and juicy blueberry filling topped with a crunchy, lemony crumble. It is perfect with a scoop (or more) of vanilla ice cream. This blueberry pie is so delicious you'll forget that it is actually vegan and gluten-free.
Servings 8 slices (9-inch pie)
Calories 426kcal
Ingredients
- 1 Pie crust -> vegan GF pie crust
Lemon crumble
- ¾ cup Buckwheat flour
- ½ cup Rice flour
- ½ cup Tapioca starch -> tapioca starch substitutes
- 3 Tbsp Cane sugar
- 4 oz Dairy-free butter
- 3 Tbsp Lemon juice (freshly squeezed)
- 1 Tbsp Lemon zest (grated) make sure you use chemical-free, organic zest
Blueberry filling
- 20 oz Blueberries fresh or frozen
- ½ cup Cane sugar
- 3 Tbsp Corn starch
- 1 Tbsp Lemon juice (freshly squeezed)
- 1 tsp Vanilla extract optional
Instructions
Making lemon crumble
- Make this first, as it needs to chill in the freezer for 15-30 minutes.
- Take a food processor and pulse all ingredients to mix them thoroughly: buckwheat flour, rice flour, tapioca starch, cane sugar, dairy-free butter, lemon juice, and zest.
- Form a ball, and wrap it tightly with plastic wrap. Place it in your freezer.
Preparing the pie crust
- Preheat the oven to 350 Fahrenheit (ca. 177 °C).
- Roll your pie crust and arrange it inside your 9-inch pie form.
- Use a round-shaped parchment paper or cut one for yourself and place it inside the pie dish on top of the pie crust. Pierce it with a fork a couple of times. Use rice, beans, or pie weights to ensure that the sides and the bottom keep their place.
- Blind-bake it for 15 minutes.
Making blueberry filling
- Mix blueberries, cane sugar, lemon juice, and cornstarch in a large mixing bowl.
Assemble and bake!
- Take the parchment paper and the pie weight from the blind-baked pie crust.
- Add the blueberry filling and spread it around evenly.
- Take the crumble dough from the freezer and grate it on the blueberries using a large hole cheese grater. Gently spread it if needed, don't pat it down.
- Place your pie in the oven and bake for 15-20 minutes. It is ready when the crumble is crunchy and light brown. Don't wait until the crumble is dark brown. It will be too dry and hard then.
- Wait for it to cool down completely before slicing!
Video
Nutrition
Serving: 1slice | Calories: 426kcal | Carbohydrates: 63g | Protein: 4g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 2g | Sodium: 197mg | Potassium: 152mg | Fiber: 3g | Sugar: 23g | Vitamin A: 30IU | Vitamin C: 9mg | Calcium: 16mg | Iron: 1mg