My Grandmother's Best Berry Pie

Recipe View To Make the Crumb Crust: In a large bowl, combine the flour and cold butter. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. (10 minutes)

Recipe View Add the baking powder, vanilla extract, sugar, and egg to the flour mixture. Mix until just combined, forming a crumbly dough. (5 minutes)

Recipe View Let the dough rest, covered, in the refrigerator for 25 minutes.

Recipe View Preheat your oven to 400 degrees F (205 degrees C).

Recipe View Press a little more than half of the crumb mixture into the bottom and up the sides of a 9-inch pie dish, reserving the remaining crumb mixture for the topping. (10 minutes)

Recipe View Use a fork to prick the bottom of the crust in several places to prevent it from puffing up during baking. Let the pie dough rest again for another 25 minutes in the refrigerator.

Recipe View Gently pour the fresh blueberries into the prepared pie crust. (2 minutes)

Recipe View Sprinkle the reserved crumb mixture evenly over the berries. (3 minutes)

Recipe View Bake for 25-30 minutes, or until the crust is golden brown and the berry filling is bubbly. (25-30 minutes)

Recipe View Let the pie cool completely on a wire rack before serving to allow the filling to set. (2 hours)