Pie #19- Blueberry Crumble Pie

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I bring to you, a pie that would totally be acceptable for breakfast, I’m positive.  It’s warm, sweet, and basically healthy (sooo many blueberries)!

Blueberry Crumble PieScreen Shot 2014-09-06 at 2.59.11 PM
Recipe adapted from Bon Apetit

Crust:
Blind bake (directions here) your favorite pie dough!
 
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 teaspoons cinnamon
1/4 teaspoon salt
5 tablespoons unsalted butter, melted, cooled slightly

 

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 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 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. 

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