Ingredients

Single Crust:
  • 1¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 10 Tablespoons unsalted butter cold and cut into cubes
  • 2-4 Tablespoons ice cold water
For The Filling:
  • 4 cups fresh blueberries (if frozen, thouroghly thawed)
  • ½ cup granulated sugar
  • ¼ tsp. salt
  • ¼ cup corn starch
  • 1 lemon zested and juiced
  • ¼ cup all-purpose flour
For The Crumb Topping:
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • ¾ cup brown sugar packed
  • pinch salt
  • ½ teaspoon ground cinnamon
  • ½ cup (8 Tablespoons / 1 stick) unsalted butter melted

How to make it

Make the crust

1. In a food processor or in a large bowl if mixing by hand, pulse together the flour and salt (mix with a spatula if making the crust by hand). Add in the butter and pulse (or use two forks or a pastry cutter if you don’t have a food processor). Slowly drizzle in the ice cold water, one Tablespoon at a time, and pulse (or knead) until a dough comes together. Your dough should be pliable but not wet.

2. Press the dough into a flat disc and cover with plastic wrap. Place it in the refrigerator to chill for at least 1 hour, preferably 2 or more.

Make the crumb topping

1. In a medium sized bowl, mix together the flour, sugars, cinnamon and salt.

2. Drizzle in the melted butter and mix well until your mixture resembles wet sand (you may get some large crumb pieces, and that’s OK). Place the bowl in the refrigerator to chill out while you make the filling.

Make the filling

1. In a large bowl, gently mix together the blueberries, sugar, salt, corn starch, lemon zest, lemon juice and the flour. Be careful not to break any of the blueberries. Allow it to sit for a few minutes to marinate.

Assemble the pie

1. Preheat your oven to 400°F. Place a pie pan on a baking tray and set aside.

2. Remove your pie crust from the refrigerator. On a lightly floured surface, roll out the dough into a large circle, one that is about 1-2 inchs wider in diameter than your pie plate.

3. Place the crust into your pie plate and tuck the overlapped crust under itself. Flute the edges (optional) or trim the excess off.

4. Pour in the blueberry filling but be careful NOT to add the extra liquid that has been sitting in your bowl. If you do, it could make your crust very soggy. Smooth out the top of the filling as best as you can with a spatula.

5. Add the chilled crumble on top. It’s OK if it doesn’t fully cover the surface. You want to have large and small crumbs all over the surface.

6. Bake in your preheated oven for 30 minutes. Then reduce the temperature to 350°F and bake for an additional 25-30 minutes or until the top is golden and the filling is bubbling . If your top starts to burn or get too dark, you can place a sheet of aluminum foil on top while the pie is baking in the oven.