Blueberry Streusel Pie

Ingredients: For the Pie Crust: – 1 1/4 cups all-purpose flour – 1/2 cup unsalted butter, cold and cut into small cubes – 1/4 cup granulated sugar – 1/4 teaspoon salt – 2-3 tablespoons ice water

For the Blueberry Filling: – 4 cups fresh or frozen blueberries – 1/2 cup granulated sugar – 2 tablespoons cornstarch – 1 tablespoon lemon juice – 1/2 teaspoon vanilla extract

Instructions: 1. Prepare the Pie Crust:In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.

– Gradually add ice water, one tablespoon at a time, and pulse until the dough just comes together. – Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

1. Preheat the Oven:Preheat your oven to 375°F (190°C). 2. Roll Out the Pie Crust:On a lightly floured surface, roll out the chilled pie crust into a circle large enough to fit your pie dish.

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Line the Pie Dish: – Place the rolled-out crust into a 9-inch pie dish, pressing it gently against the bottom and sides. Trim any excess crust.

Prepare the Blueberry Filling: – In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Toss until the blueberries are well coated.

Make the Streusel Topping: – In a small bowl, combine the flour, sugar, and cold butter for the streusel topping. Use your fingers or a pastry cutter to mix until it resembles coarse crumbs.

Bake the Pie: – Place the pie in the preheated oven and bake for 45-50 minutes or until the crust is golden brown, and the filling is bubbling.

Cool and Serve: – Allow the pie to cool for at least 2 hours before slicing. Serve with a scoop of vanilla ice cream if desired.

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