Blueberry Crumble Pie

By Debbie54

Ingredients

• Crust:
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 cup (2 sticks) cold unsalteed butter, cut into small pieces
• 1/4 cup ice water
• Crumble:
• 1 1/2 cup all purpose flour, plus more for work surface
• 1 cup firmly packed dark-browned sugar
• 3/4 cup (1 1/2 sticks) unsaled butter, cut into small pieces
• Filling:
• 3 pints blueberries
• 1 cup sugar
• 4 tsp finely chopped lemon zest
• Pinch of freshly ground pepper
• Pie Tin:
• Unsalted butter
• all purpose flour

Preparation

Step 1

1) Crust: In a food processor, combine the flour, salt, and cold butter. Pulse until the mixture is the consistency of sand. Add the water while pulsing until the mixture comes together; being sure not to overwork it. (To mix the dough by hand, combine the flour, salt, and butter in a large bowl. Add the cold water and work by hand until the mixture comes together.) Remove the dough from the food processor or bowl on a lightly floured work surface. Shape it into disk about 1/2 inch thick. Wrap in plastic and refrigerate for at least 1 hour before rolling out.

2) Crumble:Combine the flour and sugar in a food processor until thoroughly combined. Add the butter and pulse until the mixture forms a cumble. being sure not to over mix. Refrigerate until ready to use.

3) Filling: In a large bowl, combine all of the ingredients. Using the back of a spoon, crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.

4) Pie: Preheat the oven to 350 degrees. Butter and flour a 10-inch pie tin; set aside. On a lightly floured surface, roll out the dough. Placee in pie tin, trip and crimp edges. Use a fork to poke holes around the sides and bottom of the crust. chill until firm, about 20 minutes. cover with a piece of parchmednt paper and fill it with dried beans. Bake until the crimped edges are firm, about 10 minutes. Remove the parchment paper and beans, and bake until bottom is firm, about 10 minutes. Fill the crust with the berry mixture, spreading evenly, and top with the crumble. Place on a parchment paper-lined baking sheet and bake until filling starts to bubble, 1-1 1/4 hours. Remove and cool on a wire rack.