Classic Blueberry Streusel Delight
A heavenly treat not to be missed, this Classic Blueberry Streusel Delight combines the ripest of blueberries with a deliciously crumbly streusel topping over a perfectly brown butter-infused crust. Inspired by tradition yet engagingly fresh, this pie, made famous by family recipes and shared in partnership with Eating Well, balances sweetness and tanginess with fresh lemon zest and juice for an unparalleled dessert experience.
8
Servings
N/A
Calories
17
Ingredients
Ingredients
All-purpose flour
1 cup (for crust)
All-purpose flour
3/4 cup (for streusel)
Sugar
1 tablespoon (for crust)
Sugar
1/4 cup (for streusel)
Sugar
1/2 cup (for filling)
Salt
1/8 teaspoon
Butter
1 tablespoon (browned for crust)
Butter
1 tablespoon (for streusel)
Canola oil
3 tablespoons
Canola oil
1 tablespoon (for streusel)
Ice water
1-2 tablespoons (for crust)
Lemon zest
1 teaspoon (freshly grated, for streusel)
Lemon zest
1 teaspoon (freshly grated, for filling)
Lemon juice
1 tablespoon (for streusel)
Lemon juice
1 tablespoon (for filling)
Minute tapioca
1 1/2 tablespoons
Fresh blueberries
5 cups (or frozen, unsweetened)
Instructions
1
Preheat your oven to 375°F (190°C).
2
To prepare the crust, combine 1 cup of all-purpose flour, 1 tablespoon of sugar, and salt in a medium-sized bowl.
3
In a small saucepan, melt 1 tablespoon of butter over low heat, swirling the pan until it becomes a nutty brown, approximately 30 seconds.
4
Add the browned butter and canola oil to the flour mixture and stir until crumbs form.
5
Gradually add ice water, a tablespoon at a time, mixing gently until dough forms. Roll into a disk and press it evenly into a 9-inch pie pan.
6
To make the streusel topping, mix 3/4 cup flour, 1/4 cup sugar, lemon zest, 1 tablespoon butter, and 1 tablespoon oil in a bowl until crumbly.
7
For the filling, toss the blueberries with 1/2 cup sugar, minute tapioca, lemon zest, and lemon juice.
8
Spoon the blueberry mixture into the crust.
9
Cover loosely with foil and place the pie in the middle of the oven, with a baking sheet beneath to catch drippings.
10
Bake for 55 to 65 minutes, or until the berries are bubbling. If using frozen berries, bake for an additional 10 minutes.
11
Uncover the pie and evenly sprinkle the reserved streusel topping.
12
Bake for an additional 12 to 15 minutes, or until the streusel becomes golden.
13
Remove from the oven and cool the pie on a wire rack for about 30 minutes, then move it to the refrigerator to cool completely, approximately 2 hours before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Classic Blueberry Streusel Delight.
What type of dessert is the Classic Blueberry Streusel Delight?
It is a pie featuring a brown butter-infused crust and a crumbly streusel topping.
How many servings does this blueberry pie yield?
This recipe makes 8 servings.
What temperature should I preheat the oven to?
The oven should be preheated to 375°F (190°C).
What size pie pan is required?
You should use a 9-inch pie pan.
How many blueberries are needed for the filling?
You will need 5 cups of fresh or frozen unsweetened blueberries.
Can I use frozen blueberries?
Yes, you can use frozen berries, but you should bake the pie for an additional 10 minutes.
What thickener is used in the blueberry filling?
Minute tapioca is used to thicken the filling.
How do I prepare the butter for the crust?
Melt 1 tablespoon of butter over low heat in a small saucepan, swirling until it becomes a nutty brown (about 30 seconds).
What ingredients are in the streusel topping?
The streusel contains flour, sugar, lemon zest, butter, and oil.
How long does the pie bake before adding the streusel?
The pie bakes for 55 to 65 minutes (plus 10 extra if berries are frozen) before the streusel is added.
How long does the pie bake after the streusel is added?
It bakes for an additional 12 to 15 minutes until the streusel is golden.
What is the cooling process for the pie?
Cool on a wire rack for 30 minutes, then refrigerate for approximately 2 hours to cool completely.
Does the recipe use lemon?
Yes, it uses both freshly grated lemon zest and lemon juice in the streusel and filling.
What kind of flour is used?
The recipe calls for all-purpose flour for both the crust and the streusel.
How much sugar is in the blueberry filling?
The filling uses 1/2 cup of sugar.
Is there salt in the recipe?
Yes, the crust includes 1/8 teaspoon of salt.
How is the crust dough formed?
By mixing flour, sugar, and salt with browned butter and oil, then gradually adding ice water until crumbs form a dough.
Should the pie be covered while baking?
Yes, it should be covered loosely with foil during the initial baking phase.
What prevents oven messes from bubbling berries?
Place a baking sheet beneath the pie pan to catch any drippings.
How do I know when the filling is cooked?
The berries should be bubbling.
What kind of oil is used in this recipe?
Canola oil is used in both the crust and the streusel topping.
How much ice water is needed for the crust?
The recipe calls for 1 to 2 tablespoons of ice water.
Is this a family recipe?
Yes, the description notes it was inspired by tradition and family recipes.
How much lemon zest is used in the streusel?
One teaspoon of freshly grated lemon zest is used in the streusel.
How much lemon zest is used in the filling?
One teaspoon of freshly grated lemon zest is used in the filling.
How much lemon juice is used in total?
Two tablespoons total; one for the streusel and one for the filling.
What color should the crust be?
The crust is described as being infused with brown butter and baked until the filling bubbles and the topping is golden.
Who was this recipe shared in partnership with?
The recipe was shared in partnership with Eating Well.
Is the streusel mixed until smooth?
No, the streusel ingredients are mixed until crumbly.