Blueberry Crumble Pie

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from Lobster Rolls and Blueberry Pie 

crust:

2 cups flour

1/2 teaspoon salt

1 cup very cold unsalted butter cut into tiny pieces

1/4 cup ice water

crumble:

1 1/2 cups flour

1 cup firmly packed dark brown sugar

1 1/2 sticks unsalted butter, cut into pieces

blueberry filling:

3 pints blueberries (about 6 cups)

1 cup sugar 

4 teaspoons cornstarch

1/2 teaspoon finely grated lemon zest

pinch of freshly ground black pepper

make the crust:

Combine the flour, salt and butter (cold) in a food processor by pulsing until the mixture has the consistency of wet sand. Add the cold water while pulsing until the mixture comes together-do not over work. Carefully remove the dough from the food processor and dump it onto a lightly floured surface. Form the dough into a disk about 1/2 inch thick. Wrap in plastic wrap and refrigerate for at least 1 hour before rolling out the dough.

make the crumble:

Mix the flour and brown sugar in a food processor until thoroughly combined. Add the butter and pulse only until mixture forms a crumble-do not over work! Refrigerate until ready to use.

make the blueberry filling:

In a large bowl mix together all the ingredients well, crushing about 20% of the blueberries so the juice mixes with the cornstarch and thickens the filling.

finishing:

Preheat the oven to 350*F. Roll out the dough on a floured surface, fit into the pie plate, trim and crimp the edges. Use a fork to poke holes around the bottom and sides of the crust. Cover crust with parchment paper and fill with dried beans or pie weights. Bake for 10 minutes, or until the crimped edges are firm. Remove the beans and parchment paper and bake for 8-10 more minutes to firm the bottom. Fill the crust with the blueberry mixture then top the pie generously with the crumble mixture. Bake for about 60 minutes, until the filling starts to bubble. Cool on a rack.

 

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