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October 11, 2020
How to Make Blueberry Crumb Pie Steak pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one!
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These meat pies are easy and fun to make, and create a great activity for the whole family. Using hearty ingredients such as potatoes, carrots, peas, and savory ground/minced beef to make amazing meat pies that your family and friends will love. Using a few everyday ingredients, you can create delicious meat pies for your next gathering or potluck event. blueberry crumble pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,
How to Make Blueberry Crumb Pie
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Link to the recipe and a chance to win Ken’s upcoming cookbook:
4:30 – news about my new cookbook, Pie Academy
6:05 – start making our Buttermilk Pie Crust
8:00 – adding the fat to the food processor
9:20 – we add the buttermilk to the dry mixture
10:45 – shaping the dough into a disk with the gather and press method
13:00 – we start rolling the dough
16:00 – we finish rolling the dough
18:15 – using a round template for cutting our dough
20:00 – getting the dough into the pan
26:30 – making the coconut crumb topping
28:30 – mixing the blueberry mango filling and assembling the pie
34:30 – the finished pie and fruit pie baking tips
If you love plain blueberry love, you’ll LOVE Ken’s recipe for Blueberry Crumb Pie with a tropical accent. This video was recorded live and details, step by step, how to make his favorite Buttermilk Pie Dough…get it in the pan…and give it a professional looking edge.
Click the link above to get the recipe.
How to Make Blueberry Crumb Pie
Ingredients
Crust
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1 1/4 cup all-purpose flour
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1/4 tsp. salt
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1/3 cup shortening or butter
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4 tbsp. cold water
Filling
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1 cup chopped potato
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1/2 cup chopped onion
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3 tbs. margarine or butter
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1/3 cup all-purpose flour
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1/2 tsp dried thyme or sage, crushed
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1 1/4 cup beef broth
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1 1/2 cup chopped carrots and peas
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2 cups ground beef
Making the Dough for the Crust
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1Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl. -
2Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.- Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.
- Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn’t take more than a few minutes.
- Use a fork or two knives. If you don’t have a pastry cutter or a food processor, don’t worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.
- Just use your fingers with shortening. Shortening won’t be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.
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How to Make Blueberry Crumb Pie -
3Mix cold water into the flour mixture. Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn’t be damp or wet looking.- Be very gentle. The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.
- Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.
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4Use your hands to form the dough into a ball. Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.- It’s usually a good idea to chill the dough in the refrigerator until you’re ready to roll it out and bake with it. If you’ve already got the oven pre-heated and you’re anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.
- If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you’re ready to use it, let it defrost in the fridge overnight and roll it out normally.
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5Roll the crust. On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.
Making the Filling
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1Cook your meat. In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.[1]- If you’d like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.
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2Discard the grease or fat. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.[2]- Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.
- Be careful whenever handling hot grease.
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3Add the vegetables and beef broth. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.- You can peel your potato if desired.
- If you want something different, try using a sweet potato instead.
- You can also add more or less beef broth as needed, but don’t let your filling get too soupy.
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4Thicken your pie filling (optional). You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:[3]- Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture
- Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly.
- Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.
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Making a Whole Meat Pie
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1Preheat the oven to 350 degrees F. -
2Assemble a whole pie. Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish.- Avoid stretching the pastry.
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3Trim the crust. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim. -
4Fill your pie. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don’t overfill your dish. -
5Cover your pie. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife. -
6Make a few slits in the top. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.- Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.
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7Bake your whole pie. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.[4]- When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.
How to Make Blueberry Crumb Pie
Making Individual Meat Pies
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1Cut your dough. Roll out your dough and cut it into 6 even pieces, about 5 ounces each.[5] Roll the pieces into 6 individual balls- Dust your workstation with flour to prevent dough from sticking.
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How to Make Blueberry Crumb Pie
2Roll out your dough. Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary. -
3Fill your individual pies. Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together. -
4Slice slits into the tops of each pocket. Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.- Brush the top of your pockets with egg or melted butter to keep the top moist.
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5Bake your pies. Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.- Enjoy with a side of ketchup.
Trying Creative Variations
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1Try different types of meat. Use ground pork, chicken, turkey, or any meat you prefer. You can also mix meats for a more creative pie. Try cooking bacon and mixing it into your ground meat. Buy your favorite Italian sausage and cut it out of the casting to mix into your pie filling. You can try lamb, veal, or even tuna flakes.- Make sure your meat is fully cooked before adding it to your filling.
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2Make mincemeat sweet pie. If you are looking for a sweet and savory pie, try adding some additional ingredients to your filling recipe. Add:[6]- 8 ounces of raisins.
- 4 ounces of dried figs (chopped).
- 2 ounces dried cherries (chopped)
- 2 apples, peeled, cored, and chopped.
- 1 lemon zested and juiced.
- 1 orange zested and juiced.
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly ground allspice
- 1/4 teaspoon freshly ground clove
- 6 ounces dark brown sugar
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3Make a spicy meat pie. Bring some heat to your meat pie with the addition of a few ingredients and seasonings. Try mincing 1 jalapeño chili and 2 garlic cloves for your filling. Add 4 tsp of curry powder, 1/2 tsp turmeric and 1/8 tsp. cayenne pepper. Use these seasonings when cooking your ground beef to create a delicious spicy meat pie. -
4Get creative. Use your favorite ingredients and flavors to influence your own version of a meat pie. For a Mexican influenced meat pie, add refried beans and cheddar cheese to your filling. If you are looking for a vegetarian meat pie, substitute 1/2 cup (90 g) brown lentils for ground meat. You can also try adding artichoke hearts. Get as creative as you’d like! -
5Finished.
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29 Comments
Ken, where would I get that great large barrel ball bearing rolling pin? I have several pins of different types, but my ball bearing pin is quite a bit smaller than yours. Thank you!
I've recently fallen in love with making pies, and just discovered you! I'm so happy to have found someone who is passionate about baking in general, and specifically baking pies. ☺ So nice to meet you and Pie Academy, Mr. Ken Haedrich!
Finally got around to making the buttermilk dough and first time using my food processor for pastry. So easy while watching the video and I can’t wait to try it. This morning I picked a lot of rhubarb from the garden and I am prepared for pies by making the flour ziplocks ahead which is a brilliant idea. I’m in Canada and Lee Valley sells a stainless steel flour shaker with mesh top and plastic lid for $12.95. I have one for flour and the other for icing sugar. Thank you Ken for giving me the confidence to make homemade pastry and yummy pies.
Pie Getaway sounds like a blast!! I wish I could bring my dad to one. Thanks for the awesome tip about the pie rising up half an inch to indicate it's done.
I made the buttermilk crust last night for a quiche, it was great!! I think this will be my pie dough from now! Thank you again for the video and all the great tips!!
Can you repeat the template sizes for the plate sizes please. That’s a wonderful idea!
Ken! You must be from the South! Buttermilk in a pie crust! Yum! We've used it for biscuits but never thought of using it in a pie crust! Although the making biscuits process is kind of close to crust… hmmm. Great video! And thanks for the ideas! Look forward to your book coming out! (Could I possibly use any more exclamation points?)
Are you working on a low table as opposed to regular counter height? I know you are tall and wondering if working on a lower height table makes it easier to roll out the pastry. Great video. Thanks 😋🦋👍
Ken and Bev, Thanks for the wonderful pie demonstration. I can't wait to try out your recipie. It looks delicious! Ellen
My husband’s favorite pie is blueberry! Can’t wait to try this one. Thank you.
There is supposed to be a link to the page where the recipe is, does anyone know where I can find that link?
Loved your video and I am going to make that pie!! Thank you for all the tips! I hope you do more!! Thank you for the great recipe and the video!!!
Just had a slice of this pie. The buttermilk powder worked fine. Quite possibly the best pie I have ever made. The wife’s words not mine.
Thanks for a wonderful demonstration. This was my first experience watching a live video. I much appreciate the naturalness with which you present: a real gift. I’m a fan of buttermilk but I haven’t yet used in pie crusts. But where is the recipe? I had to take a break after watching. Hope I haven’t missed it.
Great video Ken and Bev!! All your wonderful tips were very much appreciated!! The buttermilk crust sounds like a winner too!
Good luck with your new pie cookbook!!
This was my first time watching one of your live videos. I really enjoyed it! I have never used buttermilk in my crust, but I’m going to give it a try. I’m getting better at making crusts, but one “problem” I have is when I use my food processor flour always poofs out. For the life of me, I can’t figure out what I’m doing wrong. I’ve taken to wrapping it with a tea towel when I pulse it. Any ideas what I’m doing wrong? I really hope to go to one of your pie weekends. They sound like so much fun! Best wishes!
Thank you for this lovely recipe. I will use your lesson for my next pie 👍🥧
Ken, I know that you like beautiful pie plates and I know this because you bought one at Target. Would you use one of your glass pie plates on your show some time. Love the new ideas that I learned when you were making your buttermilk pie crust. Thank you.
Thanks Ken &BEV. you did a good job on the video I like the way you done the Crumb Crusts in the pan i have never done it that way i will try it and I will make the pie this week.i send you a Picture .LEE DALEY THE NIGHT BAKER
OK, Ken! This looks like a great one! I like the "tropical twist." I'll be making it soon. As a two-time Pie Getaway attendee, I can honestly say I came away with a ton of tips … not to mention great pie recipes. Thanks so much. You're the best!
I've used buttermilk powder in our dough. Thanks Ken (and Bev)! Appreciate these videos. They're incredibly helpful. Be well!
Thank you, Ken and Bev! You two are sweet together. Thank you for all the hints! Look forward to your new pie book! 🥧
Thank you Ken & Bev for the presentation. I felt as if I were in your kitchen. I picked up some tips which I look forward to using. With warm wishes to you both for
your continued work.
Thanks for the refresher, Ken! I’m going to try this recipe soon; hope you and Bev are doing well!
Great job Ken!
You’re the best👍
I liked the plastic wrap trick & I will also be making a few templets! Enjoyed watching!
Ken what are your thoughts on using powdered buttermilk mix. I use it on quite a few things. We just don't use much buttermilk. It always ends up getting thrown out before we can use it.
Great video Ken – I enjoyed it! I just might try making this one!!
Question… Was the butter that you took out of the Ziploc chilled? You may have mentioned it and I missed it.
Thanks!
Yay!! you got ithe comments working! That pastry crust looks beautiful. I've never made a buttermilk crust.
I love the idea of having the template and trimming with the little cutter. I'm a quilter and using a rotary cutter is makes everything so easy.
Good to know about freezing for 7 minutes before doing the fluting.
Cool trick with the wooden spoon on the edge. Do you freeze first then flute, or flute then freeze?
Yummm, coconut! Is that sweetened or just plain shredded?
Oooooo, the finished pie looks just beautiful, especially with the ice cream! I want a piece!! ❤
Nicely done, Ken!
Warm regards,
The pie looks amazing! I have had inconsistent results in terms of amount of liquid in my fillings. Sometimes they come a little too loose and sometimes they are perfect. I like the visual clue, domed top, you gave for the look of the fruit pie. I will be looking for that for now on. I have not made a buttermilk crust, so guess what I will be doing the next couple of days! I am sure my family will love this pie for dinner! Thanks for the video and look forward to seeing you in the fall at the New England Pie Getaway.