Blueberry Streusel Pie
Posted on July 17th, 2010 by admin
I love pie. I don’t eat a lot of desserts, but it’s hard to resist pie. I love it – crisp, flaky crusts and delicious, juicy fillings. But the only thing I love more than eating pie is making it. I love the whole process…except waiting for it to cool. That part is a bit of a struggle.
So I got the urge to make pie this week, and blueberries looked especially good, so I got to work. It was very simple, made just with what I had on hand, but that’s what the best pies are – rustic.
Blueberry Pie
Makes one 9″ pie
Leftover Potential: Eaten in less than 24 hours…
Pie Dough
1 3/4 cup all purpose flour
1/4 tsp salt
8 Tbsp cold butter, cubed
3-5 Tbsp ice water
Filling
2 1/2 pints blueberries
3-4 Tbsp sugar
1 Tbsp water
3-4 Tbsp flour
pinch salt
1 tsp vanilla
Streusel
3/4 cup flour
3/4 cup oats
pinch salt
1/2 cup sugar
1/2 cup cold butter, cubed
egg wash, as needed
1. In a medium bowl, combine the flour and salt. Add the butter and toss to coat it in flour.
2. Rub the butter into the flour until the butter is shingled into the flour, and is the size of a pea on average.
3. Add the water and mix until it forms a shaggy mass. Form the dough into a disc, wrap tightly in plastic wrap, and let it rest, refrigerated, until completely chilled.
4. Meanwhile, make the filling. In a large saute pan, cook the blueberries, sugar, and water until the blueberries are softened. Stir in the flour and salt, and continue to cook until the mixture is thickened slightly. Stir in the vanilla and set aside.
5. In a food processor, combine the flour, oats, salt, and sugar. Add the butter and process until it forms a crumbly mixture.
6. When the dough is chilled, roll it out to about 1/4″ thick. Transfer the dough to a pie pan, and refrigerate again until completely chilled.
7. Cut the excess dough from around the edge with a knife. Use a fork to press the dough lightly along the edge of the pan. Brush the edges with egg wash, and bake in a 400 degree oven until the edges begin to brown.
8. Add the filling to the pie shell, and top with the streusel. Bake until the filling is bubbly and the streusel begins to brown. Let cool completely before cutting.
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