LEMON-BLUEBERRY STREUSEL PIE

Posted by Missy Wilson

LEMON- BLUEBERRY STREUSEL PIE
I found this pie in a King Arthur Flour Magazine-- IS wonderful!
Crust
1 9" by 1 1/2 " baked at 425* for 10 minutes

Lemon Filling
1/2 cup (1 stick) butter
1/2 cup fresh lemon juice
1/4 teaspoon salt
1 1/2 cup sugar
1 tablespoon cornmeal
3 tablespoons Signature Secrets Culinary Thinkener or
1 1/2 tablespoons cornstarch or potato starch
4 large eggs, lightly beaten

Streusel Topping
1 cup King Arthur Unbleached All-purpose Flour
1/3 cup sugar
1/4 teaspoon salt
3/4 teaspoon cinnamon
5 tablespoons butter
1 teaspoon vanilla

Blueberries
3 cups fresh or frozen blueberries
1/3 cup sugar
1/4 teaspoon salt
3 tablespoons Signature Secrets Culinary Thickener or
1 1/2 tablespoons cornstarch or potato starch

Filling: Melt butter & stir in the lemon juice, salt, sugar, cornmeal, & thickener. Add the eggs & stir until the mixture is well-combined. Pour into the pie shell. Bake the pie on the bottom rack of a preheated 375* F oven for 20 to 25 min, until the lemon filling is almost set (it will still wobble when moved).

Streusel topping: In a small bowl, whisk together the flour, sugar, salt, & cinnamon. Melt the butter & add the vanilla. Pour the butter mixture over the flour & toss together to form irregular crumbs. Set aside.

Blueberries: Combine just-washed fresh berries (they need to be wet) with the sugar, salt, & thickener. If you're using frozen berries, toss them with the sugar, salt, & thickener & allow to thaw, tossing once in a while to coat well. When lemon filling is almost done, heat the berries (in a microwave or over med heat) until bubbly.

Finishing: Gently spoon the blueberry filling onto the lemon evenly. Sprinkle with the crumbs. Return to the center rack of the oven & bake for 15 to 20 min, until the crumbs are lightly browned on top. Remove from the oven,
cool, then chill to allow the pie to set. Serves 8 to 10.