BLUEBERRY CRUMBLE PIE

Preparation

Baking Directions:

To make the crust, combine the flour, salt, and cold butter in a food processor by pulsing until the mixture has the consistency of sand.

Add the cold water while pulsing until the mixture comes together; don’t overwork it.

(To mix the dough by hand, combine the flour, salt, and butter in a large bowl.

Add the cold water and work by hand until the mixture comes together.)

Remove the dough from the food processor or bowl and on a lightly floured counter or board, shape it into a disk about ½ inch thick.

Wrap with plastic film and refrigerate for at least 1 hour before rolling it out.

To make the crumble, mix the flour and brown sugar in a food processor until thoroughly combined.

Add the butter and pulse until the mixture forms a crumble (do not overwork the mixture).

Refrigerate until you are ready to use it.

To make the fruit filling, in a large bowl, mix all the ingredients well.

I crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.

To make the pie, preheat the oven to 350F.

Roll out the dough on a floured surface, place in a pie plate, and crimp the edges.

Use a fork to poke holes around the sides and bottom of the crust.

Cover with a piece of parchment paper and fill it with dried beans.

Bake for 8 minutes, or until the crimped edges are firm.

Remove the paper and beans and bake for 3 to 5 more minutes to firm the bottom.

Fill the crust with the berry mixture, spread out the mixture, and top the pie generously with the crumble.

Bake for 1 hour, or until the filling starts to bubble.

Cool on a rack.

Serving Directions:

This recipe is best served warm with a scoop of vanilla ice cream.