The Friday Baking Project

Wild Blueberry Streusel Pie

Yield: 1 9-inch pie

# of Servings: 8

Method: Basic fruit pie

Ingredients:

P¢te Bris©e 2

Streusel

• 1 cup (4.65 oz / 132 g) all-purpose flour
• â…” cup (4.75 oz / 135 g) sugar
• ¼ tsp cinnamon
• 1 pinch kosher salt

• 8 tbl (4 oz / 113 g) unsalted butter, cold, cut into small cubes

Filling

6 cups wild blueberries, picked through, rinsed, and dried

¾ cup less 1 tsp (5.2 oz / 148 g) sugar

3 tbl (1.1 oz / 31 g) cornstarch

¼ tsp kosher salt

1 tsp lemon zest

2 tsp fresh lemon juice

Tools and equipment needed:

• 1 9†pie pan¹
• Mixing bowls, large and small.
• Dry measuring cups, liquid measuring cup, measuring spoon set, scale, plastic spatula or large kitchen spoon, pastry blender
• Baking sheet, dark colored if available.

Directions:

Streusel:

1. Combine the dry ingredients in a medium mixing bowl. Using a pastry blender, or your fingers, cut the butter into the mixture until the butter pieces are broken up and appears as coarse crumbs. 
2. Place in refrigerator until needed.

Pie shell: 

1. Take P¢te Bris©e out of the refrigerator and let it rest on counter for 20 to 30 minutes.
2. On a flour dusted work surface, roll out to a ⅛†thick, 13†diameter circle.
3. Roll the dough around the rolling pin and drape over the pie dish, pressing into the edges of the bottom of the pan.
4. Form a lip of pastry dough on the top edge and crimp.
5. Place the pie pan in the refrigerator.

Filling and baking:

• Preheat oven to 375 °F
• Put baking sheet in oven²

1. Place blueberries in large mixing bowl.
2. In small bowl, combine the sugar, cornstarch, and the salt.
3. Pour over blueberries, and gently toss.
4. Add lemon zest and lemon rind, mix gently to combine.
5. Pour into unbaked pie shell.
6. Spread the streusel evenly over the top.
7. Place the pie on the pre-heated baking pan and bake for 50 to 60 minutes, until the fruit is bubbling the streusel is lightly browned.
8. Remove from oven to a cooling rack. Serve at room temperature.

Notes:

1. Pyrex pie pans are my favorite for this and other pies. A standard 9-inch Pyrex pan has a 9 ¾â€ exterior top diameter, 9†interior top diameter, and a depth of 1 ½â€
2. Preheating the baking sheet helps the bottom crust cook.