New Jersey Blueberry Crumb Pie

Ingredients

Equipment Needed

• •9-inch pie plate
• •Rimmed baking sheet
• •Pie weights, dried beans, or raw rice
• •Pastry blender or two butter knives
• •Wire cooling rack

Instructions

1. 1

   Make the pie dough

   Whisk together the flour, sugar, and salt in a large bowl. Add the cold cubed butter and work it into the flour using a pastry blender, two knives, or your fingertips until the mixture resembles coarse meal with some pea-sized butter pieces remaining. Those larger pieces create flaky layers. Sprinkle three tablespoons of ice water over the mixture and stir with a fork until the dough just comes together. Add more water by the teaspoon if needed. The dough should hold when you squeeze a handful but not feel wet or sticky.

   Cold butter is essential. If your kitchen runs warm, freeze the cubed butter for fifteen minutes before starting.
2. 2

   Shape and chill the dough

   Turn the dough onto a lightly floured surface and gather it into a ball, pressing gently to bring it together without kneading. Flatten into a disk about one inch thick, wrap tightly in plastic, and refrigerate for at least one hour. This rest allows the gluten to relax and the butter to firm up, making rolling easier and the final crust more tender.

3. 3

   Roll and fit the crust

   On a floured surface, roll the chilled dough into a circle roughly twelve inches in diameter, rotating it a quarter turn after each roll to maintain an even shape. Transfer to a nine-inch pie plate, easing it into the corners without stretching. Trim the overhang to one inch beyond the rim, fold it under itself, and crimp decoratively. Prick the bottom with a fork in several places. Refrigerate for thirty minutes while you prepare the filling and topping.

   Chilling the shaped crust helps prevent shrinking during the blind bake.
4. 4

   Prepare the crumb topping

   While the crust chills, make the streusel. Whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Add the cold cubed butter and work it in with your fingertips, pressing and squeezing until you have a mixture of coarse crumbs and larger clumps. You want variation in size. Some pieces the size of peas, others like small marbles. Refrigerate the topping while you continue.

5. 5

   Par-bake the crust

   Preheat your oven to 400°F. Line the chilled crust with parchment paper and fill with pie weights, dried beans, or raw rice, pressing them into the corners. Bake for fifteen minutes, then carefully remove the parchment and weights. Continue baking for five to seven minutes more until the bottom looks dry and matte but has not taken on color. The partial bake ensures a crisp bottom despite the juicy filling to come.

6. 6

   Make the blueberry filling

   Reduce oven temperature to 375°F. In a large bowl, gently toss the blueberries with sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Handle the berries with care. You want them mostly whole, releasing their juices during baking rather than before. Let the mixture sit for five minutes, then stir gently once more.

   If you can find wild blueberries at a farmers market, use two cups wild and four cups cultivated. The wild berries add intensity and complexity.
7. 7

   Assemble the pie

   Pour the blueberry filling into the par-baked crust, spreading it evenly. The berries should mound slightly in the center. Take the chilled crumb topping and distribute it over the filling in generous handfuls, covering the surface completely. Press the edges gently to adhere the crumbs to the crimped crust, but leave the center loosely scattered for maximum texture.

8. 8

   Bake until bubbling

   Place the pie on a rimmed baking sheet to catch any drips. Bake at 375°F for forty-five to fifty-five minutes, until the crumb topping is deeply golden brown and the filling bubbles thickly at the edges. The bubbles should be slow and syrupy, not watery. If the topping browns too quickly, tent loosely with foil for the final fifteen minutes.

   Look for bubbles that burst slowly and leave viscous trails. Fast, thin bubbles mean the filling hasn't thickened properly.
9. 9

   Cool completely

   Transfer the pie to a wire rack and let it cool for at least three hours at room temperature before slicing. This patience is not optional. Fruit pies need time for the filling to set. Cut too soon and you'll have a delicious but soupy mess. Cut at the right moment and each slice holds its shape while still yielding to your fork.

Chef Tips

• •Seek out Jersey blueberries at peak season, late June through August. The cultivated highbush varieties from the Pine Barrens region have an intensity that supermarket berries cannot match. Frozen New Jersey blueberries work admirably in the off-season; do not thaw before using, just add five minutes to the baking time.
• •The cornstarch measurement matters. Three tablespoons yields a filling that is jammy and saucy. If you prefer a firmer slice that holds its shape perfectly, increase to four tablespoons. Less thickener means more fruit flavor but messier servings.
• •This pie travels beautifully, making it ideal for potlucks and picnics. Bake it the morning of or even the night before. The crumb topping stays crisp longer than a traditional top crust, and the filling only improves as the flavors meld.
• •A scoop of good vanilla ice cream is the traditional accompaniment, particularly on the Fourth of July. Some New Jersey old-timers insist on a slice of sharp cheddar cheese instead. I wouldn't argue with them.

Advance Preparation

• •Pie dough can be made up to three days ahead and refrigerated, or frozen for up to three months. Thaw overnight in the refrigerator before rolling.
• •The crumb topping can be prepared one day ahead and stored refrigerated in a sealed container. The cold topping actually bakes better.
• •The fully baked pie keeps at room temperature, loosely covered, for two days. Refrigerate after that, though the crumb topping will soften slightly. Rewarm slices in a 350°F oven for ten minutes to revive crispness.

Frequently Asked Questions

Nutrition Information

1 serving (about 165g)