?

Log in

peja1956 [userpic]
Blueberry Crumble Pie
by peja1956 (peja1956)
at June 26th, 2011 (08:09 am)

Blueberry Crumble Pie

Crust:
1 1/4 cups unbleached all-purpose flour, plus more for surface
1/2 cup chilled unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon kosher salt

Filling and Topping:
2/3 cup plus 3 Tablespoons sugar
2 1/2 Tablespoons cornstarch
1 teaspoon finely grated lemon zest plus 2 Tablespoons fresh lemon juice
5 cups (1 pound 10 ounces) fresh blueberries
3/4 cup unbleached all-purpose flour
3 Tablespoons packed light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 Tablespoons unsalted butter, melted, cooled slightly

Make crust by pulsing 1 1/4 cups flour, butter and salt in a food processor until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 3 Tablespoons 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 heel of the hand to smear each portion of dough twice in a forward motion to distribute butter. 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-inch round. Transfer to a 9 or 9 1/2-inch glass or metal pie dish, gently pressing dough onto bottom and up sides of dish. Fold overhang under and crimp edges. 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; preheat oven to 375 degrees F. Line crust with parchment paper or foil and fill with pie weights. Bake until crust is set, about 20 minutes. Carefully remove parchment and pie weights. Bake until crust is pale golden, about 12 minutes longer. Transfer crust to a wire rack
and let cool. After crust has cooled, whisk 2/3 cup sugar, cornstarch and lemon zest in a large bowl. Add blueberries and lemon juice and toss gently to coat and evenly distribute.
Let filling stand, tossing occasionally, until berries release their juices, 20 to 30 minutes. In a separate medium bowl, whisk flour remaining 3 Tablespoons sugar, light brown sugar, cinnamon and salt. Add melted butter and mix with fingertips to blend.
Preheat oven to 375 degrees F. Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes.
Cover with foil after 30 minutes if browning too fast. Let pie cool on a wire rack.