October 3, 2011

Blueberry Crumb Pie

Traditional Cakes & Pies

40 mins.

30 minutes

“Juicy blueberries baked in a flaky crust with a crumbly almond topping will have the family clamoring for seconds.”

1
Sift 1 1/2 cups flour into a large bowl and cut in 5 tablespoons butter until fine crumbs form. Add the egg yolk and 2 tablespoons cold water. Mix until a soft dough forms. Chill in the refrigerator for 20 minutes. Roll the dough on a floured surface, then use to line a 9-inch pie plate. Trim any excess and pinch edges together to form a decorative edge. Prick the base with a fork.
2
Preheat oven to 400°F. Place the blueberries, granulated sugar and lemon zest in a medium saucepan. Cover and cook over low heat until soft and juicy, about 10 minutes. Mix the cornstarch and 2 tsp. cold water to form a paste and stir into the blueberry mixture. Cook, stirring constantly, until the juices thicken, 1-2 minutes. Spoon into the pie plate.
3
Sift the remaining flour into a large bowl. Stir in the almonds and brown sugar. Cut in the remaining butter until fine crumbs form. Sprinkle the crumbs over the blueberry filling. Bake until golden, about 30 minutes. Serve warm.

You can save leftover egg whites for a later use; just pour them into an ice cube tray and freeze.

This blueberry pie is a delicious ending to a chicken and mushroom sauté with rosemary potatoes on the side.

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