Kareem Queeman, founder of Mr. Bake Sweets and a James Beard Award semifinalist, shares a festive Fourth of July dessert recipe for buttermilk blueberry crumb pie!
Fruit pies might be synonymous with summertime, due to the seasonality of produce, but there’s no sense in denying yourself whenever the craving hits. While blueberries typically hit their peak in the warmer months, this dessert can be made and enjoyed all year round, thanks to the grocery store’s freezer section. And, let’s face it, nothing warms your soul quite like a homemade pie, so it’s actually the perfect treat for wintertime as well.
The filling is far from the only star here. In addition to a homemade crust — made with grated, ice cold butter that creates beautiful pockets of fat when baked — there’s a crumble topping that adds texture and flavor. After all, what’s a pie without a top? When applying the crumble, Kareem Queeman likes to apply it from the outside in — going around the edge of the pie first and then filling in the rest.
When making the crust, add the buttermilk a little bit at a time to help bring the dough together evenly. Rolling the crust to around 1/4-inch thick will help give the base some weight so it can effectively hold up the fillings.: Make sure the butter and buttermilk are cold. For best results, chill the dough for one hour — or even overnight — after it's combined, shaped and wrapped in plastic.
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