Blueberry Streusel Pie

  • Active Time 25m
  • Total Time 4h

8 servings

A crunchy, lemony topping crowns this appealing summer dessert.

ingredients

  • For Crust:
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1 tablespoon butter
  • 3 tablespoons canola oil
  • 1-2 tablespoons ice water
  • For Streusel topping:
  • 3/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 1 tablespoon lemon juice
  • For Filling:
  • 1/2 cup sugar
  • 1 1/2 tablespoons “minute” tapioca
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 5 cups fresh or frounceen unsweetened blueberries

directions

To make crust: Stir together 1 cup flour, 1 tablespoon sugar and salt in a medium bowl. Melt 1 tablespoon butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 30 seconds. Pour into a small bowl and let cool. Stir in 3 tablespoons oil. Using a fork, slowly stir the butter-oil mixture into the flour until the mixture is crumbly. Gradually stir in enough ice water so that the dough will hold together. Press the dough into a flattened disk.

Place two overlapping lengths of plastic wrap on the work surface. Set the dough in the center and cover with two more sheets of plastic wrap. With a rolling pin, roll the dough into a circle about 12 inches in diameter. Remove the top sheets and invert the dough into a 9-inch pie pan. Gently press the dough into the bottom of the pie pan. Remove the remaining wrap. Fold the edges under and crimp. Cover loosely with plastic wrap and refrigerate while you prepare the streusel topping and filling.

To make streusel topping: Preheat the oven to 375 degrees F. Stir together 3/4 cup flour, 1/4 cup sugar and 1 teaspoon lemon zest in a bowl. Add 1 tablespoon butter, 1 tablespoon oil and lemon juice and work in with your fingertips until the mixture forms small crumbs; set aside.

To make filling and bake pie: Stir together 1/2 cup sugar and tapioca in a mixing bowl. Stir in 1 teaspoon lemon zest and 1 tablespoon juice. Add the blueberries and stir gently to mix. Spoon the filling into the prepared crust. Cover loosely with foil and set in the middle of the oven, with a baking sheet placed on the rack below to catch any drips. Bake for 55-65 minutes, or until the berries are juicy and bubbling. (Frozen berries will take about 10 minutes longer). Uncover the pie, sprinkle evenly with the reserved streusel topping and bake for 12-15 minutes longer, or until the streusel is golden. Cool on a wire rack for 30 minutes, then cool completely in the refrigerator, about 2 hours.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 11184

nutrition information per serving

289 calories; 10g total fat; 3g total saturated fat; 8mg cholesterol; 38mg sodium; 50g carbohydrates; 3g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.