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Lemony Blueberry Crumb Pie
Recipe shared courtesy of Workman Publishing; from Lamothe: There are several options for topping this brightly flavored blueberry pie. If you like a crumb top, I highly recommend using the Oat-and-Nut Crumble on page 43. If you’d prefer your blueberries loud and clear, leave the pie naked and top it straight out of the oven with fresh blueberries and a tart lemon drizzle. If you do decide to make the lemon drizzle, you’ll want to prepare it in advance and refrigerate it while you assemble and bake the pie. Simply whisk together 1 tablespoon of confectioners’ sugar and 2 tablespoons of freshly squeezed lemon juice in a small bowl until it’s smooth. When I go the fresh berry–topped route, I also like to cut out fun shapes from the extra pie crust dough, bake them separately as crust cookies (see page 25 for instructions), and stick them on top later to create decorative scenes. Either way, it’s a wonderful summer pie!
Ingredients
- 4 cups fresh blueberries (5 cups if reserving some for topping)
- Freshly grated zest of 1 lemon (1 to 2 tablespoons zest)
- ⅔ cup granulated sugar
- 7 tablespoons cornstarch
- ½ teaspoon ground cinnamon
- 1 tablespoon freshly squeezed lemon juice
- 1 disk dough from Whole Wheat Crust (page 28)
- Up to 3 tablespoons all-purpose flour for rolling out the crust
- 1 batch Oat-and-Nut Crumble (page 43), for topping (optional)
Instructions
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Preheat the oven to 400°F with a rack in the middle position.
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Place the 4 cups blueberries in a large bowl, add the lemon zest, and toss to combine. In a medium bowl, stir together the sugar, cornstarch, and cinnamon to combine.
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Add the lemon juice to the sugar mixture along with tablespoon water and whisk until smooth. (If the cornstarch and sugar still clump, you can add an additional tablespoon of water.) Pour over the blueberries and toss gently to coat. Set aside.
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Prepare the crust: Place the disk of dough on a floured work surface and with a floured rolling pin roll it into a rough-inch circle about ⅛ inch thick. Lay the crust into a 9-inch pie plate, gently press it in, and trim any excess dough from the edge with a paring knife, being sure to leave a ¾-inch overhang. Tuck the overhanging dough under itself and crimp. Place the lined pie plate on a rimmed baking sheet.
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Pour the blueberries into the unbaked pie crust. If you’re using the crumble, sprinkle it evenly over the filling.
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Bake until the filling is thickly bubbling and the crust and crumble are golden brown (cover the crimp with foil if it begins to brown too quickly), 45 to 55 minutes. If you’ve kept the pie naked, scatter the remaining cup of fresh berries over the hot filling and let it cool, then drizzle with the reserved lemon drizzle and serve. If you’ve topped the pie with crumble, let it cool before serving.