Blueberry Crumb Pie Milkshake
Description
An awesome fusion of blueberry pie and milkshakes.
Ingredients
for the milkshake
1 three-inch wide slice of blueberry crumb pie (see recipe below)
4 scoops salted caramel ice cream
1/2 cup whole milk
1 teaspoon malted milk powder (optional)
for the milkshake
1 three-inch wide slice of blueberry crumb pie (see recipe below)
4 scoops salted caramel ice cream
1/2 cup whole milk
1 teaspoon malted milk powder (optional)
for the pie filling
1 pound blueberries (fresh or frozen)
1/2 cup blueberry juice (mixed berry, pomegranate, or any other berry juice will work!)
1 tablespoons cornstarch
2 1/2 teaspoons very cold water
5 tablespoons granulated sugar
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
2 teaspoons freshly squeezed lemon juice
zest of one lemon
1 teaspoon honey
for the pie crumb topping
1 1/2 cups all purpose flour
3/4 cup light brown sugar
1/3 cup granulated sugar
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 1/2 sticks unsalted butter, very cold, cubed (place butter in the freezer for 30 minutes prior to cubing, it will be much easier!)
for the pie dough
1 store-bought pie shell
Directions
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for the milkshakes
combine the slice of pie, ice cream, milk and malted milk powder in your blender.
blend until milkshake is smooth and uniform.
pour into a glass, garnish with whipped cream, salted caramel sauce and blueberries, and enjoy!
the pie recipe itself is as follows:
for the filling
in a small saucepan over medium-high heat, bring the juice to a boil.
in a small bowl, dissolve the cornstarch in the cold water, stirring to combine.
when the juice reaches a boil, stir in the cornstarch and lower the heat to medium, stirring constantly. the mixture will thicken up very quickly, in about 30 seconds to a minute.
when the juice mixture is thick enough to coat the back of the spoon, add the sugar, kosher salt, cinnamon, lemon juice, lemon zest and honey. stir over the heat until the sugar has dissolved, then remove the pot from the heat.
place the blueberries in a medium bowl and pour the juice mixture over the berries, gently stirring to coat the berries.
set the berries aside to cool completely.
for the crumb topping
in a large bowl, sift together the flour, brown sugar, granulated sugar, salt and cinnamon.
add the very cold butter to the bowl.
using a pastry cutter or the very tips of your fingers (if you have disposable gloves, use them!), cut the butter into the flour mixture until it's about the size of small peas. the mixture should look about half crumbly, half sandy.
place the crumb topping in the freezer for 20-30 minutes to chill.
crumb topping can also be made up to a month in advance.
assembling the pie
preheat the oven to 400 degrees F, with a rack in the center of the oven.
line a baking sheet with a sheet of parchment, a silpat, or a sheet of aluminum foil. set aside.
pour the cooled blueberry mixture into the pie shell.
completely cover the top of the pie with the crumb mixture. you may have some leftover crumb mixture, so just keep it in the freezer!
place the pie on the lined baking sheet and bake at 400 degrees F for 35-40 minutes, or until the crumb topping is golden brown and the juices of the pie are beginning to seep out the sides.
remove the pie from the oven and cool completely before serving. you may even want to refrigerate this pie for a few hours (or overnight!) before serving so the filling has a chance to set up well.
the pie will keep stored in an airtight container in the fridge for up to three days.