Blueberry Pie with Streusel Topping
Made from super simple ingredients, this blueberry pie recipe truly lets the fruit of the season sing! Plus, with an easy-to-make streusel topping sprinkle all over the top, it's a marriage of sweet and crisp that's terrific!
Servings: 12 servings
Ingredients
- 1 9-inch pie crust
- 6 cups blueberries
- ½ cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon fresh lemon juice
- ½ teaspoon freshly ground black pepper
For the streusel topping
- 1 cup chopped pecans
- ¾ cup all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- 8 tablespoons (1 stick) unsalted butter cut into ½-inch pieces
Instructions
- Preheat oven to 375°F.
- Mix the filling: In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, and black pepper. Stir and slightly mash a few berries to draw out the juices.6 cups blueberries, ½ cup granulated sugar, ¼ cup cornstarch, 1 tablespoon fresh lemon juice, ½ teaspoon freshly ground black pepper
- Prepare the streusel: In a medium bowl, combine the chopped pecans, flour, brown sugar, and cinnamon. Stir to combine, and add the pieces of butter. Using a pastry cutter or your hands, work the butter into the streusel to create a coarse crumb.1 cup chopped pecans, ¾ cup all-purpose flour, ½ cup light brown sugar, 1 teaspoon ground cinnamon, 8 tablespoons (1 stick) unsalted butter
- Assemble: Pour the filling into the prepared pie shell and top with the prepared streusel. Spread the streusel into an even layer and place in the preheated oven on a parchment-lined baking sheet.1 9-inch pie crust
- Bake in the preheated 375°F oven for 45 minutes, then lower the temperature to 350°F and bake until the pie is bubbling throughout for an additional 30-45 minutes. Remove from the oven and cool completely to room temperature before slicing and serving.
Video
Nutrition
Serving: 1serving | Calories: 428kcal