blueberry crumb pie milkshake.
yup, you heard right: blueberry crumb pie milkshake.
no, i’m not talking about a milkshake with the same types of flavors of a blueberry crumb pie.
i mean a milkshake with an entire piece of pie blended into it.
for me, summertime desserts have unequivocally always centered around some type of fruit. the abundance of beautifully ripe fruits and berries all find their way into various iterations of crumbles, crisps, grunts, shortcakes, and cobblers.
strangely enough, my summertime baking never seems to include fruit pies.
don’t get me wrong, i make my fair share of pies during the warmest months of the year, but they’re typically the type meant to help beat the heat: key lime, lemon meringue, coconut and chocolate cream, and grasshopper.
i’d been thinking that perhaps it was about time to bake a delicious, summery fruit pie, knew that the Pie Party was the perfect excuse to make it happen! Shauna created the event on facebook last week, and over 1,400 people will be making, photographing and writing about pie today. pie is pretty powerful stuff, people.
so with the Pie Party in mind, i decided to do something simple. fresh bluberries flecked with lemon zest and honey, sitting inside a flaky pie crust, topped with an obscene amount of crumb topping. definitely my type of pie.
in November, i am a pie-making maven. i can make a pie crust like nobody’s business. my pie crust rolls out beautifully, holds its shape like a champion, and it doesn’t get soggy after baking. in November, my pie crust never fails me.
in July? well, that’s a different story.
you see, our house is very old, and isn’t very well insulated. that means that if it’s crazy humid outside, it’s super hot and humid inside our house. if you’ve ever made pie crust from scratch, you know that heat and humidity are the enemy.
so after throwing away two batches of pie dough, i threw in the towel, trudged to the grocery and bought frozen pie crusts. i was making a pie come hell or high water!
i assembled my pie, packed it high with crumb topping, and i was about to pop it in the oven when i got distracted by a phone call. the pie sat on the stove for about 20 minutes while i chatted away, oblivious that our crazy humid house was starting to melt the butter in the crumb topping.
eventually, the pie made it to the oven and baked for a while. i was anticipating a gorgeous crusty crumb topping, golden brown and glorious, with blueberry juices peeking out and pouring over the sides.
well, i was a little miffed when the pie was done baking and the top looked…melted.
i instantly knew what went wrong, but hoped for the best. i let the pie cool, blotted the excess melted butter off the top, and placed it in the fridge to hopefully firm up a bit.
i was hopeful the next day when i checked on the pie, but met with a frustratingly gooey “crumb topping.” this pie would never be pretty. it wasn’t a blue ribbon pie. it never would be.
not one to let a perfectly delicious, albeit homely pie go to waste, i decided to get creative.
i sliced a huge, thick wedge of pie and threw it in the blender. this was somewhat cathartic, since i was pretty mad at the pie by now.
i added a few generous scoops of salted caramel ice cream, some milk, a little malted milk powder. and then, i blended.
people, this hideous pie blossomed into the most intensely flavored and addictive milkshake i’ve ever had in my entire life.
the intense sweetness of the blueberry pie was softened by the salty richness of the caramel ice cream. i dolloped some freshly whipped cream on top, and i wasn’t shy about drizzling on plenty of salted caramel sauce to finish it off.
even my fiance, who doesn’t even like blueberries was head over heels for it.
the more i think about it, the happier i am that my pie was a hot mess and i improvised this glorious milkshake. i mean, it’s really hot here in Florida, and i’ll take a frosty milkshake over, well, pretty much anything, any day.
this milkshake is summertime in a glass. it is officially my new favorite way to enjoy pie, and there’s no doubt in my mind that you’re going to love it, too!
blueberry crumb pie milkshake
Yield: one pie milkshake, and if making the pie, one 9-inch pie
i've included the recipe for the pie, should you choose to make that from scratch. feel free to use a store-bought blueberry pie if you like!
you can find the recipe for the salted caramel ice cream here.
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 (i won't tell anyone!)
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.