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BLUEBERRY-LEMON CRUNCH PIE




Source of Recipe


Cooking Pleasures, July 2006


Recipe Introduction


For a faster prep, substitute a refrigerated pie crust for the homemade one. This can be served with a scoop of vanilla ice cream (or blueberry!) or lemon custard.


List of Ingredients




CRUST:

1¼ cups flour
¼ teaspoon salt
¼ cup unsalted butter, chilled and cut up
¼ cup shortening, chilled and cut up
3 Tablespoons ice water

FILLING:

2/3 cup sugar
¼ cup cornstarch
5 cups blueberries
2 Tablespoons lemon juice

TOPPING:

2/3 cup old-fashioned rolled oats or quick oats
2/3 cup packed light brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon grated lemon peel
6 Tablespoons unsalted butter, chilled and cut up

Recipe



1. Place 1¼ cups flour and salt in food processor, pulse to combine. Add ¼ cup butter and shortening, pulse until mixture resembles coarse crumbs with some pea-sized pieces. With motor running, pour in ice water and process just until the dough begins to form. Shape into a flat round, cover, and refrigerate for at least 30 minutes or up to 24 hours (crust also can be made by hand).

2. On lightly floured surface, roll dough into an 11-inch round. Place in a 9 inch pie pan. Trim dough, leaving ½ inch overhang. Fold edge under, even with the edge of the pan and flute the edges. Freeze for 30 minutes.

3. While the crust is chilling, heat the oven to 450°. Bake crust for 15 minutes or until lightly borwn. Cool slightly on a wire rack. Lower oven heat to 350°. Place baking sheet in the center of the oven rack.

4. In a large bowl, stir together sugar and cornstarch. Stir in blueberries and lemon juice. Let stand for 5 minutes.

5. In a medium bowl stir together all topping ingredients except the butter. With your fingers, rub 6 Tablespoons of butter into the topping mixture until butter is the size of small peas.

6. Spoon blueberry mixture into crust, sprinkle with topping. Place on baking sheet. Bake at 350° for 45-55 minutes or until juices are bubbly and topping and crust are a rich golden brown. Cool completely before serving.