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Blueberry Lemon Crunch Pie




Source of Recipe


Cooking Pleasures, 7/06






Recipe Introduction


A buttery oatmeal topping adds crunch to this blueberry-rich pie. For faster preparation, substitute a refrigerated pie crust for the homemade one. Although the pie needs little embellishment, you can serve it with a scoop of vanilla or lemon custard ice cream.





List of Ingredients



• CRUST:
  
• 1 1/4 cups all-purpose flour
  
• 1/4 tsp salt
  
• 1/4 cup unsalted butter, chilled, cut up
  
• 1/4 cup shortening, chilled, cut up
  
• 3 T ice water
  
• FILLING:
  
• 2/3 cup sugar
  
• 1/4 cup cornstarch
  
• 5 cups blueberries
  
• 2 T 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 tsp ground cinnamon
  
• 1 tsp grated lemon peel
  
• 6 T unsalted butter, chilled, cut up
  






Instructions



1. Place 1 1/4 cups flour and salt in food processor; pulse to combine. Add 1/4 cup butter and shortening; pulse until mixture resembles coarse crumbs with some pea-sized pieces. With motor running, pour in water; process just until dough begins to form. Shape into flat round; cover and refrigerate at least 30 minutes or up to 24 hours.
   
2. On lightly floured surface, roll dough into 11-inch round; place in 9-inch pie pan. Trim dough, leaving 1/2-inch overhang. Fold edge under, even with rim of pan; flute edges. Freeze 30 minutes.
   
3. Meanwhile, heat oven to 450. Bake crust 15 minutes or until lightly browned. Cool slightly on wire rack. Reduce oven temperature to 350. Place baking sheet in center of oven rack.
   
4. In large bowl, stir together sugar and cornstarch. Stir in blueberries and lemon juice. Let stand 5 minutes.
   
5. In medium bowl, stir together all topping ingredients except butter. With fingers, rub 6 T butter into topping mixture until butter is size of small peas.
   
6. Spoon blueberry mixture into crust; spinkle with topping. Place on baking sheet. Bake at 350 for 45 to 55 minutes or until juices are bubbly and topping and crust are rich golden brown. Cool completely on wire rack.
   






Final Comments


Makes 8 servings