Blueberry Crumble Pie
The perfect dessert to treat your guests on a cold night!
Serves: 5-6
Ingredients:
- 4 sheets phyllo pastry, thawed
- ½ cup Clover Butter spread, melted
- 2 cups cream cheese
- 2 cups fresh blueberries
- 150g castor sugar
- 15g cornstarch
- Zest of 1 lemon
- 3 large eggs, at room temp
- 1 tbsp vanilla essence
- For the crumble
- 1cup flour
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- ½ cup Clover butter spread
How To Make Blueberry Crumble Pie
- Preheat the oven to 150C.
- Place a sheet of phyllo dough on a clean surface, and lightly brush on some of the melted butter.
- Onto that, place on another sheet of phyllo dough, and brush that with melted butter.
- Place onto the bottom of a springform tin and layer it so that it comes up on the side of the tin, forming a shell.
- In a mixing bowl, beat together the cream cheese, cornstarch, castor sugar, lemon zest and vanilla essence.
- Beat in the eggs one at a time, then fold most of the blueberries.
- Once well combined, scoop the mixture onto the phyllo shell.
- In a bowl, add the flour, sugar and cinnamon.
- Rub the butter into the flour to form coarse crumbs.
- Scatter the crumb over the top of the berry mixture and top with the reserved blueberries.
- Bake in the oven for 45-50 minutes. Allow to cool in oven, then set in the fridge for a few hours before serving.