Pies & Tarts

Banana-Blueberry Crumble Pie

Many would agree with me that the best pies come in the best crusts.  The content is of less importance.  Some like the crust flaky and light but my favorite is pure butter shortcrust anytime!  The choice of butter matters a lot when making shortcrust pastry.  My preference are in this order: Lurpak, President, SCS, Anchor.  There are other cheaper brands that rank with SCS or Anchor.  I have yet to find one that matches Lurpak’s fragrance and at lower cost.  Lurpak butter can withstand high heat without aroma distortion and the fragrance lasts after refrigeration, freezing and reheating!

This recipe is so simple and fast that it meets your craving need in less than 2hrs.  There is no overnight dough preparation, and no cooling or boiling steps in between that make you idling (except the last baking stretch which will fly by as you wash up the utensils).

Serve it while hot, with a scoop of your favorite ice-cream.  Enjoy!

Moist Banana-blueberry filling on melt-in-the mouth base pastry, topped with crunchy crumble, and accompanied by rich organic vanilla ice-cream


2 large mixing bowls
1 round ceramic pie dish, approximately 25cm in diameter
2 large plastic sheets (or cut plastic grocery bags), approximately 30cm side length
1 rolling-pin or tall straight-side bottle
1 silicon brush

Prep and Cook Time:  1hr 50min

Start                15 min – gathering and measuring ingredients
Pie Base          30 min – mixing and laying base crust (preheating oven)
Baking Base     20 min – baking pie base (mixing top crumble and mixing banana filling at the same time)
Pie Loading      15 min – sealing base with egg, loading banana-blueberry filling, spreading top crumble
Final Baking      30 min – baking whole pie (washing up utensils)


25cm diameter pie, 12 servings


Base crust        250g        All-purpose-flour (I use organic 8% protein flour with added 3tbs flax-seed meal)
–                      125g        Lightly salted butter, cut into large cubes (do not let it melt)
–                      3tbs         Brown sugar (I use muscovado sugar for its rich flavor and nutritional content)

Top Crumble    250g       180g All-purpose-flour; 70g crushed Post Selects Banana Nut Crunch*
–                     125g       Lightly salted butter, cut into large cubes (do not let it melt)
–                     2tbs        Brown sugar

Filling             4 large     Ripen bananas, sliced
–                    4tbs         Brown sugar
–                    1tsp         Cinnamon powder
–                    1 punnet   Blueberries (frozen ones are actually tastier!)

Sealing           1 small     Egg, beaten with a fork

* Note for crumble content:
You can use any of Post’s Honey Bunches of Oat variations.  Post Great Grains with Crunchy Pecans is my favorite because it is least sweet.  The original Post Honey Bunches of Oat with Roasted Honey is the lightest and least grainy.  For banana crumble, it is best to use the Banana But Crunch version.  Crush the cereal by loading it in a plastic bag and pounding lightly with a cup.

You can also use the same dough for the top and base pastry.  Ignore the cereal mixture if you like your crumble pie to have the same melt-in-the-mouth pastry at the top and bottom.  This recipe incorporates 3 different textures – crunchy top, sweet moist center, and creamy base pastry.


  1. Gather and measure dough mixture into 2 separate bowls.  Temporarily store the crumble ingredients in the fridge.
  2. Preheat oven to 220degC (my toaster oven needs to be at 240degC)
  3. Mix base crust dough by rubbing-in with fingertips.  Work quickly.  When all flour has been incorporated with the butter, start kneading with the palm to form a round dough.  The consistency does not need to be even.  It is correct to see streaks of butter in the dough.  Transfer the round dough onto a large plastic sheet. Flatten it and lay the other plastic sheet over it.  Roll out the dough into a round shape, larger than the pie dish by 2cm around.
    Transfer Tip: Peel off top plastic.  Wrap the 4 corners of the bottom plastic sheet over the dough.  Lightly invert and center the pie dish over the rolled dough.  Grab both and flip over swiftly.  The 4 wrapped-around corners will allow you to adjust the position of the dough.  When satisfied with the dough position, lift each corner and peel off plastic sheet.  Press dough onto the side of the dish and shape the rim by finger or a fork.
    Important:  Poke 10-15 holes on the base using a toothpick.  Spread out the holes evenly.  This releases air and prevents the base from bulging up during baking.  With this, you can forget about the traditional method of placing a bed of beans to weigh the base down.  When using a ceramic dish, the base will take more than an hour to cook!  Not forgetting the difficulty of removing hot beans after that.
  4. Bake the base crust on middle rack at 220degC for 20min or until lightly browned and fragrant.  If you are using a metal pie pan, use a lower temperature or shorter baking time.
  5. While pie base is baking, slice bananas and place in a bowl.  Mix in sugar and cinnamon powder gently.
  6. Retrieve the crumble ingredients from the fridge and mix them by rubbing-in quickly with the finger-tips.  Stop when all flour has been incorporated.  Do not knead.
  7. Remove bake pie base from the oven and pour in the beaten egg.  Brush quickly over the base and up the side, to the rim.  The purpose is to seal the holes and the base, so that the base does not become soggy.  It also gives the rim a nice golden color after baking.
  8. Pour in the banana filling and spread over the base evenly.  Add and spread the blueberries evenly.
  9. Lastly, add and spread the crumble mixture over the top.
  10. Return the whole pie into the oven and bake on lower rack at 210degC for 30min.  Use lower temperature or shorter baking time if you are using metal pie pan.
  11. Slice pie into 12 pieces and serve hot with ice-cream.  Freeze remaining slices immediately for up to 4 weeks.  Thaw and reheat 5min in a toaster before serving.  It will taste just like freshly baked!




  1. Pingback: Apple-Blueberry Crumble Pie « Toasterbaker's Blog - December 22, 2012

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