BLUEBERRY PIE WITH STREUSEL TOPPING

BLUEBERRY PIE WITH STREUSEL TOPPING image

Categories Dessert

Number Of Ingredients 18

Ingredients

For Crust
1 1/2 cups all purpose flour
1/2 cup vegetable shortening
1/3 cup ice water
or
You can always buy a frozen 9-inch deep dish pie shell :)
For Filling
3 to 4 cups of Blueberries - fresh or frozen (without syrup) (3 cups if you like a thin pie, 4 cups if you like it a little higher!)
7 Tablespoons corn starch
3 Tablespoons water
2 Tablespoons lemon juice
2/3 cup granulated Sugar
1 teaspoon Cinnamon
1/4 teaspoon allspice
For Streusel
1 cup all-purpose flour
1/2 cup sugar
1 stick butter, chilled

Steps:

Preheat oven to 375 degrees. Crust: Mix flour and shortening, then sprinkle in the water, just enough to make a good dough consistency. I roll out between 2 pieces of wax paper. Roll it out to an even thickness, and just an inch or two wider than your pie pan. My crusts are about 1/8 inch thick. Place the dough into the pie pan. Don't worry if it breaks. You can easily fix that. Press the dough into the pan, seal any broken areas, and shape the top edge in any pattern you like; just for appearance's sake. Streusel: Combine the flour, sugar in the work bowl. Cut the butter into small pieces and add to the dry ingredients. I prefer to use my hands and mix together until it resembles a coarse meal. Set aside. Putting Pie together: Just rinse blueberries in a colander or sieve in cold water. Pick out and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float. With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers. Combine the 2/3 cup sugar, 7 Tablespoons of corn starch, and spices in a bowl and mix well! Add the 2 Tablespoons of lemon juice, and 3 Tablespoons of water and stir it up. Add the blueberries to the pie crust. Just pour them in! There's lots of air space and it will cook down, so don't worry if they mound up about an inch (2.5 cm) above the edge of the plate. Just pour the mixture of sugar, juice, etc. into the pie all over the blueberries. If it is a gloppy liquid, don't worry, just pour it somewhat evenly over the top. But it doesn't take perfection; it will smooth itself out in the oven. Evenly sprinkle streusel topping over blueberries. Bake at 375 degrees for approximately 1 hour or until bubbly and golden brown. Transfer to rack. Let cool to room temperature. Once cooled, refrigerate, so pie can hold together- serve cool or bring again to room temp.