Blueberry Crumb Pie
Ronnie's Notes
A light, refreshing summer pie.
Tips: Kitchen Clue You can use two 1-pint boxes of blueberries in this recipe. Although a liquid pint equals 2 cups, a dry pint of blueberries from most markets is about 21/2 cups. You can freeze this pie 3–4 months.
Difficulty: Intermediate
Instructions
Preheat the oven to 375°F.
To make the streusel crust, combine the flour and sugar in a mixing bowl.
Using your fingers, a pastry blender, or two knives, work the butter into the flour mixture until the ingredients resemble crumbs.
If you use a food processor, add the ingredients to the work bowl and mix using 18–24 quick, short pulses—enough for the mixture to resemble coarse meal.
Set aside the streusel.
Mix the blueberries, sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
Pour the blueberry filling into the pie shell.
Cover the top with the streusel.
Bake the pie 50– or until top is golden brown.