Blueberry Crumble Pie
(Serves eight to 10)

Note: This recipe is best served warm with a scoop of vanilla ice cream.

Ingredients
For the crust
2 cups all-purpose flour
1/2 teaspoon salt
2 sticks cold butter, cut into tiny pieces
1/4 cup ice water

For the crumble
1 1/2 cups flour
1 cup firmly packed dark brown sugar
1 1/2 sticks sweet butter, cut into little pieces

For the filling
3 pints blueberries, wild Maine if you can get them
1 cup granulated sugar
4 teaspoons cornstarch
1/2 teaspoon finely chopped lemon zest
Pinch of freshly ground black pepper

Directions
To make the crust, combine the flour, salt and cold butter in a food processor by pulsing until the mixture has the consistency of sand. Add the cold water while pulsing until the mixture comes together; don't overwork it. (To mix the dough by hand, combine the flour, salt and butter in a large bowl. Add the cold water and work by hand until the mixture comes together.) Remove the dough from the food processor or bowl and on a lightly floured counter or board, shape it into a disk about 1/2-inch thick. Wrap with plastic film and refrigerate for at least 1 hour before rolling it out.

To make the crumble, mix the flour and brown sugar in a food processor until thoroughly combined. Add the butter and pulse until the mixture forms a crumble (do not overwork the mixture). Refrigerate until you are ready to use it.

To make the fruit filling, in a large bowl, mix all the ingredients well. Crush about 20 percent of the blueberries, so the juice mixes with the cornstarch and thickens the filling.

To make the pie, preheat the oven to 350 degrees Fahrenheit. Roll out the dough on a floured surface, place in a pie plate, trim and crimp the edges. Use a fork to poke holes around the sides and bottom of the crust. Cover with a piece of parchment paper and fill it with dried beans. Bake for 8 minutes or until the crimped edges are firm. Remove the paper and beans and bake for 3 to 5 more minutes to firm the bottom. Fill the crust with berry mixture and top the pie generously with the crumble. Bake for 1 hour, or until the filling starts to bubble. Cool on a rack.


From Lobster Rolls & Blueberry Pie: Three Generations of Recipes and Stories from Summers on the Coast of Maine by Rebecca Charles with Deborah Di Clementi