When the farmers’ markets are filled with seasonal fruit, blueberries are the shining star. Nothing says summer like a big blueberry pie. The blueberries cook down to a smooth texture, and the crumb topping is a lovely, crunchy counterpoint.
MAKES one 9-inch pie
INGREDIENTS
6 cups (960g/32.5oz) fresh blueberries, rinsed and picked over for stems
1 teaspoon grated lemon zest
¼ cup (30g/1oz) cornstarch
¾ cup (150g/5.3oz) granulated sugar
¼ teaspoon ground cinnamon
1 teaspoon fresh lemon juice
1 (9-inch) Magnolia Bakery’s Classic Pie Dough, parbaked, cooled
2½ cups (½ recipe) Cinnamon Crumb Topping
- Position an oven rack in the center of the oven and preheat to 425°F. Line a baking sheet with foil.
- Place the blueberries in a large bowl. In a small bowl, whisk together the lemon zest, cornstarch, sugar, and cinnamon.
- Gently mix the blueberries with the sugar mixture and lemon juice. Place the berries in the parbaked crust.
- Cover the blueberries with large clumps of the crumb mixture by pinching the crumb topping with your fingers.
- Bake for 20 minutes. Reduce the oven temperature to 350°F and bake for 30 to 40 minutes more, or until the juices have thickened and are bubbling through the crumbs. If the crumbs begin to darken too quickly, cover the top with foil and continue baking.
- Place on a cooling rack for at least 1 hour before serving.