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Lemon-Blueberry Streusel Pie




Source of Recipe


King Arthur Flour


List of Ingredients




Crust
1 9" x 1 1/2" pie crust baked at 425°F for 10 minutes

Lemon Filling
1/2 cup (1 stick) butter
1/2 cup fresh lemon juice
1/4 teaspoon salt
1 1/2 cups sugar
1 tablespoon cornmeal
3 tablespoons Signature Secrets(tm) Culinary Thickener or 1 1/2 tablespoons cornstarch or potato starch
4 large eggs, lightly beaten

Streusel Topping
1 cup King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
1/4 teaspoon salt
3/4 teaspoon cinnamon
5 tablespoons butter
1 teaspoon vanilla

Blueberries
3 cups fresh or frozen blueberries
1/3 cup sugar
1/4 teaspoon salt
3 tablespoons Signature Secrets(tm) Culinary Thickener or 1 1/2 tablespoons cornstarch or potato starch


Recipe



Filling: Melt the butter and stir in the lemon juice, salt, sugar, cornmeal, and thickener. Add the eggs and stir until the mixture is well-combined. Pour into the pie shell. Bake the pie on the bottom rack of a preheated 375°F oven for 20 to 25 minutes, until the lemon filling is almost set (it will still wobble when moved).

Streusel topping: In a small bowl, whisk together the flour, sugar, salt, and cinnamon. Melt the butter and add the vanilla. Pour the butter mixture over the flour and toss together to form irregular crumbs. Set aside.

Blueberries: Combine just-washed fresh berries (they need to be wet) with the sugar, salt and thickener. If you're using frozen berries, toss them with the sugar, salt and thickener and allow to thaw, tossing once in a while to coat well. When the lemon filling is almost done, heat the berries (in a microwave or over medium heat) until bubbly.

Finishing: Gently spoon the blueberry filling onto the lemon evenly. Sprinkle with the crumbs. Return to the center rack of the oven and bake for 15 to 20 minutes, until the crumbs are lightly browned on top. Remove from the oven, cool, then chill to allow the pie to set. Yield: 1 pie, 8 to 10 servings.