Tired of pumpkin everything now?? Yeah,.. I understand. I have an alternative. Blueberry Strudel Pie. It’s perfect because it has the tradition of pie and the country-grandma-goodness of brown sugar and oats in the strudel topping, and there’s not a hint of pumpkin anything, anywhere.
Blueberries, strudel, AND pie???
Is It Hard To Make This Strudel Pie Combo?
One of the best parts of this blueberry strudel pie dessert is that it’s super easy to make. It’s kind of like combining two desserts and making it into one. A fruit crumble type thing.. and well, obviously, pie.
In this recipe, we use store made pie crust for the bottom, because honestly, who has time to make their own pastry?? Well.. if you do, I tip my hat to you, my friend, because God knows I hardly have time put on a bra in the mornings, never mind make “scratch” pastry.
So for those of us who perhaps are organized-challenged, and/or have more tasks than time, using a store-bought crust is the way to go. Easy peasy.
Then for the topping, we use a crumble/strudel type topping. Incidentally, if you’re sometimes confused about what’s a strudel, crisp, crumble, pandowdy, (yes, pandowdy), take a quick peek at my post that explains the definitions of baked desserts!
Can I Use A Different Pie Filling?
To make our lives even easier, we are using purchased pie filling in this recipe. Now, no one says it HAS to be blueberry.
Use apple, strawberry, peach, whatever your beautiful heart desires. Except lemon. Don’t use lemon. The strudel part just wouldn’t go with lemon, I don’t think. Lemon pie filling needs mounds and mounds and MOUNDS of gorgeous meringue!!.
So yeah… no lemon, k?
I chose blueberry because I like that not everything at the thanksgiving table is orange or brown.
Turkey? – brown. Stuffing? – Beige/brown. Gravy? – brown. Sweet potatoes? – orange-ish/brown. Absolutely delish, yes, but brown, brown, brown.
I also chose blueberry because of its JEWEL TONE BLUE-PURPLE-ish gorgeous color and also, it’s clearly one of the most awesome tasting pies (next to peach) that a person invented. For real.
Making The Strudel
In making this pie, make sure you start with cold butter. Not frozen.. just out of the fridge cold. With a sharp knife, carefully cut what you need, and then use that knife to break up the butter into chunks, this these:
Trust me when I say it will make your life easier!
I started off using a pastry cutter but wow, now that thing was just a pain in the butt to use! Maybe I have a bum pastry cutter, but it kept clumping up the butter in the cutter, in between the tines, making the tines bend out and expand so it couldn’t even cut the butter in.
Just use your clean hands to break it up or use the “two knives” method.
Serving The Blueberry Strudel Pie
So, you might want to serve this magnificently plump pie warmer than warm, but not too hot, with a luscious side of vanilla bean ice cream. Or,… whatever ice cream you have in the house.
The contrast between the warmth of the pie… and the coolness of the ice cream, with the sweetness of the berries, and the buttery-ness of the topping and crust……..
Bring out the blankies and pillows because people might just fall asleep under the table because this dessert is so comforting!!
By the way- if you’re not yet ready to make this fabulous strudel pie or you are an even more fantabulous holiday host whose making than one dessert, then be sure to check out a little collection of 20 Fantastic Thanksgiving Day Recipes that have some wonderful desserts. OR, there a post here with 60 (yes, I said SIXTY!!) Delicious Fall Desserts that you could peruse to find another fantastic dessert recipe!
Anyway, as I was saying, you can certainly serve this pie at room temperature as well.. and it will still be amazing. This Blueberry Strudel Pie will fit any occasion you want it to.
Even if it’s two am, and your standing in your pj’s with a fork in hand, basking in the dim, soft light of the refrigerator. Then, just eat it cold. It will STILL be amazing. Heck, add a “shkooooosh” of whipped cream from the can on top of it while you’re at it.
Just ‘cuz you can.
- 1 frozen deep dish pie crust
- 1 can blueberry pie filling
- ½ c butter, cold
- ⅓ c flour
- ⅓ c brown sugar
- ⅓ c oats
- sprinkle of salt
- ½ teaspoon cinnamon
- Preheat oven to 350
- Transfer the pie filling into the pie crust
- In a bowl, combine the flour, brown sugar, oats, salt and cinnamon into a bowl
- Cut in the butter, using either a pastry cutter. The consistency should be of medium-sized crumbs.
- Sprinkle the topping over the top of the pie
- Bake for 45 minutes or until the topping is golden brown.
- Cool before serving or serve slightly warm.
If you don't have a pastry cutter, use the two knives method, or simply use clean hands. Easy peasy!
Make sure the butter you use is ice cold. Not frozen, but just very cold.
Nutrition Information:Yield: 6 Serving Size: 1 slice
Amount Per Serving: Calories: 451Total Fat: 29gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 41mgSodium: 399mgCarbohydrates: 44gFiber: 2gSugar: 10gProtein: 4g
These calculations are an estimate and for more accuracy, you should follow the labels on the brands you buy.