Blueberry Crumble Pie

We love how the cinnamon scented streusel topping lets the juicy berries peek through. The world is divided between folks who prefer a proper top crust and those who like a sweet, crunchy streusel topping - which is what this delectable pie offers. Whatever pie you choose, though, don't forget the ice cream.

Crust:
1¼ cups all-purpose flour, unbleached
½ cup (1 stick) chilled unsalted butter, cut into ½" cubes
½ tsp. kosher salt

Filling and Topping:
2/3 cup + 3 Tbsp. sugar
2 ½ Tbsp. cornstarch
1 tsp. lemon zest, finely grated
2 Tbsp. lemon juice, freshly squeezed
5 cups (1 lb 10 oz) fresh blueberries
¾ cup all-purpose flour, unbleached
3 Tbsp. light brown sugar, packed
½ tsp. ground cinnamon
¼ tsp. kosher salt
5 Tbsp. unsalted butter, melted, cooled slightly

Special Equipment:
9-9½" diameter glass or metal pie dish
pie weights or dried beans to bake the crust

For the Crust:
Pulse 1¼ cups flour, butter, and salt in a food processor until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 3 Tbsp. ice water over mixture. Pulse until moist clumps form, adding more water by tsp.fuls if mixture is dry. Transfer dough to a lightly floured work surface. Divide into 4 equal pieces. Working with 1 piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute butter. Gather all 4 dough pieces into a ball. Flatten into a disk, wrap in plastic, and chill dough until firm, at least 1 hour.

Roll out dough on a lightly floured surface to a 13" round. Transfer to pie dish, gently pressing dough onto bottom and up sides of dish. Fold overhang under and crimp edges decoratively. Pierce bottom of crust in several places with a fork, then chill until firm, about 30 minutes.

Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5). Line a large baking sheet with foil and place on a rack in middle of oven. Line crust with parchment paper or foil and fill with pie weights.

Bake until crust is set, about 20 minutes. Carefully remove parchment and pie weights. Bake until crust is pale golden, about 12 minutes longer. Transfer crust to a wire rack; let cool.

Filling and Topping:
Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release their juices, 20-30 minutes.

Whisk flour, remaining 3 Tbsp. sugar, light brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with fingertips to blend.

Assembly:
Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast.
Let pie cool on a wire rack.

Makes 8 servings.

Make Ahead: Dough can be made up to 2 days ahead. Keep chilled. Pie can be baked 8 hours ahead. Let stand at room temperature.