Blueberry Crumble Pie

By ezunich

Ingredients

• Crust:
• 1 1/4 cup flour
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" cubes
• 1/2 tsp kosher salt
• Filling and Topping:
• 2/3 cup plus 3 tbs sugar
• 2 1/2 tbs cornstarch
• 1 tsp finely grated lemon zest plus 2 tbs fresh lemon juice
• 5 cups (1 lb 10 oz) fresh blueberries
• 3/4 cup flour
• 3 tbs brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 5 tbs unsalted butter, melted, cool slightly

Preparation

Step 1

Crust:
Pulse 1 1/4 cups lour, butter and salt in a food processor until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 3 tbs ice water over mixture. pulse until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Transfer dough to a lightly floured work surface. Divide into 4 equal pieces. Working with 1 piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute utter. Gather all 4 dough pieces into a ball. Flatten into a disk, wrap in plastic, and chill dough until firm, at least 1 hour.
Roll out dough on a lightly floured surface to a 13" round. Transfer to pie dish, gently pressing dough onto bottom and up sides of dish. Fold overhand under and crimp edges decoratively. Pierce bottom of crust in several places with a fork, then chill until firm, about 30 minutes.
Line a large baking sheet with foil and place on a rack in middle of oven; reheat to 375°. Line crust with parchment paper or foil and fill with pie weights. Bake until crust is pale golden, about 12 minutes longer. Transfer crust to a wire rack; let cool.

Filling and Topping:
Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release their juices, 20-30 minutes.
Whisk flour, remaining 3 tbs sugar, brown sugar, cinnamon and salt in a medium bowl. Add melted butter; mi topping with fingertips to blend.

Assembly:
Preheat oven to 375°. Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filing is bubbling and oping is golden, about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast.
Let pie cool on a wire rack .