Pecan Crumb-Top Blueberry Pie

Fresh blueberries were on sale at the local grocery store last week and so we bought several cartons. On the 4th of July I decided to use them for a pie. I merged two recipes from the fantastic cookbook Pie by Ken Haedrich (contains 300 different pie recipes). The result? One of the best pies I’ve ever had. I would put this up against any blueberry pie I’ve ever had. A few days ago we went and hand-picked blueberries with some friends. So now I have more blueberries and I definitely think it’s time to make this pie again…

A note about pie crust: If you are able to make a delicious pie crust you have my admiration. I’ve found that the pre-made, refrigerated pie crusts (from Pillsbury, for example) that you simply unroll and place in your pie pan are as good as any crust I’ve ever made myself AND SO MUCH EASIER. With a pre-made crust, this pie can be assembled in less than 15 minutes.

• One pie crust

Preheat oven to 400°F.

Filling

• 5 cups blueberries, fresh or frozen (but thawed) or canned (but drained)
• 1/2 cup sugar
• 2 T. cornstarch
• 1 T. flour
• 1/8 tsp. ground cinnamon
• 1/8 tsp. salt
• 1 T. lemon juice

Place blueberries in large bowl. Add all other ingredients and mix well, trying not to smash the blueberries. Allow to sit for 5-10 minutes while you press pie crust into pie pan.

Pour filling into pie pan and place in 400°F oven for 30 minutes.

Pecan Crumb Topping

• 6 T. butter, cold and cut into pieces
• 3/4 cup flour
• 1/2 cup sugar
• 1/4 tsp. salt
• 3/4 cup pecans, chopped
• 1 T. milk

While pie is baking, prepare topping by placing butter, flour, sugar, and salt in a bowl. Combine well with pastry cutter (a food processor can also do the job). Add pecans and milk. Continue to mix with pastry cutter (or fork) until damp and crumbly. Store in refrigerator until ready to use.

After 30 minutes in oven, remove pie and reduce oven heat to 375°F. Spread crumb topping onto the pie and lightly pat them down. Return pie to oven and bake for 30-40 more minutes at 375°F until juices bubble thickly. (It is helpful to place foil under the pie to catch dripping juices. Also, if crust starts getting too dark, you can place foil loosely over top of pie for last 10-15 minutes of baking.)

Transfer hot pie to cooling rack and allow to sit for a couple of hours before serving. Enjoy with ice cream or by itself, cold or warm.