Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2.5g) salt
  • 1/2 cup (1 stick, 113g) unsalted butter, very cold and cubed
  • 1/4 cup (60ml) ice water
  • 5 1/2 cups (780g) fresh blueberries, rinsed and patted dry
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (41g) all-purpose flour
  • 1 Tablespoon (7g) cornstarch
  • 1 Tablespoon (15ml) fresh lemon juice
  • 1 teaspoon (2g) lemon zest
  • 1/2 cup (100g) packed light or dark brown sugar
  • 6 Tablespoons (46g) all-purpose flour
  • 1/2 teaspoon (1g) ground cinnamon
  • 5 Tablespoons (71g) unsalted butter, very cold and cubed
  • 1/2 cup (40g) old-fashioned rolled oats

Instructions:

  1. Make the Pie Crust: Prepare pie crust according to recipe instructions (or use store-bought). Wrap in plastic wrap and chill for at least 2 hours.
  2. Preheat Oven and Roll Crust: Preheat oven to 400°F (204°C). On a floured surface, roll out chilled pie dough to a 12-inch circle.
  3. Line Pie Dish: Carefully transfer rolled dough to the 9-inch pie dish. Trim and crimp edges attractively. Dock the bottom of the crust with a fork to prevent bubbling.
  4. Prepare Blueberry Filling: In a large bowl, gently combine blueberries, sugar, flour, cornstarch, lemon juice, and lemon zest.
  5. Assemble the Pie: Pour blueberry filling into the prepared pie crust, discarding any excess liquid at the bottom of the bowl.
  6. Make the Crumble Topping: In a medium bowl, combine brown sugar, flour, and cinnamon. Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs. Stir in oats.
  7. Add Crumble and Bake: Sprinkle crumble topping evenly over the blueberry filling. Place the pie on a baking sheet to catch any drips.
  8. Bake: Bake for 25 minutes. Reduce oven temperature to 375°F (190°C) and bake for another 30-35 minutes, or until crust is golden brown and filling is bubbly. Cover the edges with a pie shield or foil after the first 20 minutes to prevent over-browning. Loosely cover the entire pie with aluminum foil if the crumble topping is browning too quickly.
  9. Cool Completely: Let the pie cool completely on a wire rack (at least 3 hours) before slicing and serving. This allows the filling to set up properly.