The Friday Baking Project
Blog: Wild Blueberry Streusel Pie

Yield: 1 9†pie

# of Servings: 8

Ingredients:

P¢te Bris©e (or sub-recipe)

1 ½ cups (7 oz / 198 g) all-purpose flour, or pastry flour
1 pinch kosher salt
9 tbl (4.5 oz / 128 g) unsalted butter, cold1
¼ to â…“ cup cold water

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 possible.

Pre-recipe preparations:

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

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 it appears as coarse crumbs.
2. Place in refrigerator until needed.

Filling:

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.