Recipe: Blueberry Crumble Pie

In the Kitchen

Jul 29

Blueberry Pie is as synonymous with summer as popsicles, sandy feet and late sunsets – and this particular recipe is Ariel’s favorite. Riffed off of an old Bon Appetit recipe, this is the perfect way to use up extra produce – and enjoy it!

INGREDIENTS

1 frozen pie crust

2/3 cup plus 3 tablespoons sugar

2 1/2 tablespoons cornstarch

Juice of 1 entire lemon and 2 tablespoons lemon zest

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

PREPARATION

FILLING

Whisk 2/3 cup sugar, cornstarch, lemon juice 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.

TOPPING

Whisk flour, remaining 3 tablespoons sugar, light brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with fingertips to blend.

ASSEMBLY

Preheat oven to 375°. Spoon blueberry filling into thawed pie crust, then sprinkle topping over.

Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes. (1 hour works then check and decide if it needs 15 more min).

Cover with foil after 30 minutes if browning too fast.

Let pie cool on a wire rack.

DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.