Blueberry Streusel PieCourse: Dessert
Blueberry Streusel Pie is a delicious, classic dessert featuring a sweet and tangy blueberry filling topped with crispy, crumbly streusel. A rich flaky crust complements the juicy, tender blueberry filling. The streusel topping adds a crunchy texture that contrasts nicely with the filling. All the elements work together to create a well-rounded flavor profile. This dessert is perfect for any occasion – serve it warm or cold with a dollop of whipped cream or a scoop of ice cream.
1 par baked 8” or 9” pie crust
1/2 cup all-purpose flour
1/4 cup packed brown sugar
3 tbs cold butter
18 oz frozen blueberries (weighed)
8 oz fresh blueberries (weighed)
1/3 cup packed brown sugar
Pinch of salt
1 whole lemon, zested and juiced
3 oz butter cubed
1 cinnamon stick
1 tbs cinnamon
1 tbs + 1 tsp corn starch
1/4 cup water
1 ½ tbs vanilla extract
- Using a wooden or slotted spoon, combine frozen blueberries, brown sugar, lemon zest, cinnamon, lemon juice, salt, and butter in a large pot.
- Stir gently until the frozen berries are tossed and coated, being careful not to smash the berries.
- Add the cinnamon stick and bring the mixture to a simmer over low-medium heat, stirring occasionally. You will see the berries start to release juice at the bottom of the pan.
- While waiting for the berries to simmer, combine the cornstarch and water in a small cup and stir with a fork to create a slurry. Set it aside.
- Once the berry mixture is simmering and you see small bubbles, stir your slurry again until it is thoroughly combined, and then drizzle over the berries, stirring quickly but gently to combine.
- Let mixture simmer again until you see slow popping, large bubbles. You must let mixture bubble again to thoroughly cook the cornstarch or it will taste chalky. Your mixture will turn from a milky color to a more translucent purple color when fully cooked.
- Once bubbling, remove the pot from heat and gently fold in your fresh blueberries.
- Transfer everything into a storage container with a lid or a bowl with plastic wrap, and place in the refrigerator to cool completely or overnight.
- Preheat your oven to 350 degrees conventional or 325 degrees convection.
- Assemble and par/blind bake your pie crust.
- While your pie crust is par/blind baking in the oven, make your streusel: Using your hands, combine your 1/2 cup of flour and 1/4 cup of brown sugar in a bowl and then cut in the 3 tbs of cold butter with your fingers or a fork until mixture is crumbly but uniform. Set it aside.
- Remove your filling from the refrigerator and take out your cinnamon stick. Rinse off any berries from your cinnamon stick and set it aside on a towel. Do not throw this stick away! You will use this later.
- Fill your par baked pie crust with your blueberry filling until slightly mounded, then sprinkle your streusel topping over the filling until completely covered. Do not try to pack your streusel down – just a sprinkle will do.
- Bake the pie for 15-20 minutes or until streusel is golden brown and berries are bubbly. If the edges of your pie crust begin to brown before your filling starts to bubble, remove your pie from the oven and cover the edges with strips of aluminum foil to prevent further browning. Place the pie back in the oven and continue baking.
- Remove the pie from oven and top with your cinnamon stick for garnish.
- Let the pie rest for at least 10 minutes before serving. The pie can be eaten cold or hot, with or without ice cream/whipped cream.
- Store any leftovers covered in the fridge.
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