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Blueberry Crumb Pie with Warm Blueberry Syrup

Source of Recipe


From "Great Pies & Tarts" by Carole Walter



List of Ingredients



• 1940s All-Butter Pie Pastry (recipe follows)
  
• Streusel Crumb Topping (recipe follows)
  
• 1 large egg white
  
• 1 tsp water
  
• 3/4 cup granulated sugar
  
• 2 Tbsp cornstarch
  
• 1/2 tsp ground cinnamon
  
• 1/4 cup water
  
• 6 to 7 cups blueberries, washed and dried (3 pints); frozen berries can be used (do not thaw)
  
• 1 Tbsp instant tapioca
  
• 1 Tbsp unsalted butter
  
• 1-1/2 to 2 tsp fresh lemon juice
  
• Warm Blueberry Syrup (recipe follows)
  






Instructions



1. Prepare pie pastry and crumb topping, and set aside.
   
   
2. Preheat oven to 400° F. Position rack in lower third of oven. Butter 9-inch glass pie plate.
   
   
3. On floured pastry cloth, roll out pastry into 13-inch circle. Fit loosely into pie plate. Trim edges, leaving a 1-inch overhang. Fold over and flute or crimp edges. In small bowl, lightly beat egg white and water. Brush dough with a thin layer of egg white to seal surface.
   
   
4. To make filling:
   In large skillet, whisk together sugar, cornstarch and cinnamon. Stir in water. Add berries and stir gently. Bring gradually to slow boil, then cook over low heat, stirring occasionally, for 5 minutes, or just until thickened. Do not mash or overcook berries. With slotted spoon, transfer berries to large shallow container about a third at a time, sprinkling each layer with tapioca. Let stand 15 minutes to soften tapioca. Reserve syrup to use in blueberry sauce.
   
   
5. Pour filling into prepared pie shell. Dot with butter and sprinkle with lemon juice. Top evenly with crumb topping. Do not press crumbs into filling. To prevent edges of crust from burning, cover with 3-inch-wide strips of foil. To prevent crumbs from over-browning, also cover pie loosely with a sheet of foil. Make an aluminum foil drip pan below pie. Bake 40 minutes. Remove foil bands and foil from top and bake another 10 to 15 minutes or until bottom crust and crumbs are golden brown. Cool on rack 4 hours before cutting. Serve with vanilla ice cream or frozen yogurt and warm blueberry sauce.
   
   Makes 8 servings.
   
   ............
   
   1940s All-Butter Pie Pastry
   
   • 2-1/4 cups unsifted all-purpose flour
   • 1 Tbsp sugar
   • 1 tsp baking powder
   • 1 cup (2 sticks) well-chilled unsalted butter, cut in 1/2-inch pieces
   • 1/2 tsp salt
   • 2 tsp white vinegar or lemon juice
   • 3 Tbsp ice water
   • 1 large egg, lightly beaten
   
   Place flour, sugar and baking powder in bowl of food processor. Pulse 5 times to blend. Add butter and process 10 seconds, then pulse 5 times. Pour flour mixture onto lightly floured work surface. Make well in center. Dissolve salt in vinegar. Pour into well. Add water and egg to center of well and beat with a fork. Draw flour/butter mixture to center with fork, creating large lumps.
   
   Lightly flour clean, cool surface. Form mixture into mound. Using heel of your hand, smear 2 to 3 tablespoons of mixture outward against surface, making 6 to 8 long sweeps. Continue procedure until all the mixture has been worked into dough. Repeat process twice more until dough is fairly smooth. Form into two 4- to 5-inch disks. Dust lightly with flour, cover with plastic wrap, and chill 30 minutes. Use one disk to make pie; the other disk can be frozen or refrigerated for another use.
   
   ............
   
   Streusel Crumb Topping
   
   • 1 cup unsifted flour
   • 1/4 cup finely chopped walnuts
   • 1/4 cup granulated sugar
   • 1/4 cup lightly packed light brown sugar
   • 1/2 tsp ground cinnamon
   • 1/4 tsp baking powder
   • 1/8 tsp salt
   • 1/3 cup (2/3 stick) unsalted butter, melted and cooled until tepid
   
   Combine flour, nuts, sugars, cinnamon, baking powder and salt in medium bowl. Add to cooled butter and toss thoroughly with fork.
   
   ............
   
   Warm Blueberry Syrup
   
   • Reserved syrup from filling
   • 1/2 cup water
   • 1 to 2 Tbsp creme de cassis or kirschwasser
   • 1 tsp fresh lemon juice
   
   Place reserved blueberry syrup and water in medium, heavy saucepan. Bring to slow boil, stirring constantly. Remove from heat, then stir in cassis. Return to boil, then cook another 30 seconds. If sauce is too thick, add a little more water. Stir in lemon juice. Sauce can be made ahead and reheated.