To make the blueberry filling, place the berries in a 2 quart saucepan. Whisk together the sugar, salt, and cornstarch and stir into the berries.

Place over medium-low heat and cook until the berries release their liquid, stirring frequently. Raise the heat to a boil, stirring constantly, until the mixture thickens.

Gently spoon into the crust over the lemon layer.

Sprinkle the streusel over the blueberry layer.

Bake, this time on the center rack, 15-20 minutes, until the crumbs are lightly browned. Let cool on a wire rack until room temp, then refrigerate until chilled before slicing and serving.

Lemon Blueberry Streusel Pie

From King Arthur Baking Company.

• 1 deep-dish pie crust (gf, if needed)

Lemon Filling:

• 8 tablespoons unsalted butter
• 1/2 cup lemon juice
• 1/4 teaspoon table salt
• 1 1/2 cups granulated sugar
• 1 tablespoon yellow cornmeal
• 1 1/2 tablespoons cornstarch or potato starch
• 4 large eggs

Streusel Topping:

• 1 cup all-purpose flour (gf, if necessary)
• 1/3 cup sugar
• 1/4 teaspoon table salt
• 3/4 teaspoon cinnamon
• 5 tablespoons unsalted butter
• 1 teaspoon vanilla

Blueberry Filling:

• 3 cups blueberries, fresh or frozen
• 1/3 cup sugar
• 1/4 teaspoon table salt
• 1 1/2 tablespoons cornstarch or potato starch

Preheat oven to 425 degrees. If you’re not using a store-bought crust that already came in a pan, lightly grease your deep-dish pie pan. Roll out the dough to a 13″ circle and place in the prepared pan. Cover the crust with parchment and fill with pie weights. Place your pie pan on a baking sheet and bake for 10 minutes. Remove the weights/parchment, and reduce oven temp to 375 degrees.

To make the lemon filling, melt the butter in a medium bowl, then stir in the lemon juice, salt, sugar, cornmeal, and cornstarch. Whisk in the eggs one at a time until evenly mixed, then pour into the pie crust. Bake on the bottom rack 20-25 minutes, until almost set, but still a bit wobbly, then set aside to cool briefly while you finish up the streusel and blueberry filling.

To make the streusel, combine the flour, sugar, salt, and cinnamon in a small bowl. Melt the butter in a small dish and add the vanilla, then pour into the flour mixture and stir together with a fork to make irregularly sized crumbs.

To make the blueberry filling, place the berries in a 2 quart saucepan. Whisk together the sugar, salt, and cornstarch and stir into the berries. Place over medium-low heat and cook until the berries release their liquid, stirring frequently. Raise the heat to a boil, stirring constantly, until the mixture thickens, then gently spoon into the crust over the lemon layer. Sprinkle the streusel over the blueberry layer and bake, this time on the center rack, 15-20 minutes, until the crumbs are lightly browned. Let cool on a wire rack until room temp, then refrigerate until chilled before slicing and serving.