Blueberry Streusel Pie Recipe with Oat Cookie Crust

blueberry streusel pie recipe  - Coco Cake Land

Blueberry Pie Recipe - Coco Cake Land

We are lucky, lucky people, my little family and I. We live in a house, we have food and water, we have shelter. Sure, we live next door to a weed dealer on one side and an octogenarian escort on the other. But we have a home. We live in a neighbourhood that is colourful and diverse – green grocers butted up against medical marijuana shops butted up against an endless stream of cafes. We have a cheese shop, a fish shop, an organic chicken shop and a butcher, each within two minutes walk. We also have drunks passed out on our front lawn in the summers. But we also have the wonderful kids across the street selling pink lemonade with lemon slices and fresh mint for 50 cents. We have close family and so many good friends nearby. We have love. It feels essential to stop and be grateful and be mindful, thankful of the peace surrounding us. I will be mindful of how lucky we are, to be safe just now, but never sure. So here is seasonal fruit, and its powerful abundance in summer. The burst of blueberry juice, sweet, floral, bubbling over in a pie, thickening in its pectin with a little helpful cornstarch hand – this magic, simple but beautifully delicious blueberry streusel pie recipe I made for a visit with our close family friends.

blueberry streusel pie recipe  - Coco Cake Land

Blueberry Streusel Pie with Oat Cookie Crust

8-10 slices

For The Oat Crust

Adapted from The Four & Twenty Blackbirds Pie Book 
  • 2 tablespoons granulated sugar
  • 1/4 cup packed light brown sugar
  • 3/4 cup rolled oats
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) unsalted butter, cut into 1/2 inch cubes, at room temperature

For the Blueberry Pie Filling

  • 2 pounds of fresh blueberries, washed.
  • juice of half a medium lemon (about 2 tablespoons)
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch

For The Streusel

Streusel Topping recipe adapted from The Four & Twenty Blackbirds Pie Book 
  • 1 cup all-purpose flour
  • 3 tablespoons packed light brown sugar
  • 6 teaspoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter, cut into 1/2 inch cubes, at room temperature

Make The Crust

Preheat the oven to 350 degrees.

  1. Stir together all the ingredients except the butter in a large bowl.
  2. Sprinkle in the butter pieces and toss to coat.
  3. Rub the butter into the dry ingredients with your fingertips until the butter is incorporated and the mixture is chunky but not homogenous.
  4. Press evenly into the bottom and up the sides of an ungreased, preferably metal 9-inch pie pan.
  5. Freeze until solid, about 15-20 minutes.
  6. Bake in the middle oven rack for 18-20 minutes.

(I’ve made this crust a few times and it tends to “slump” while baked – I simply reform the crust back into place using a small spatula before filling and baking further.)

Make The Filling

  1. While the oat cookie crust is baking, place a medium sized pot on the stovetop. Place the blueberries, lemon juice, sugar and cornstarch in the pot; mix together to coat the berries.
  2. Set the heat to medium and cook the berry mixture until bubbly and thickened, stirring occasionally – about 15 minutes. (make the streusel while the blueberries are on the stovetop and the crust is in the oven!)

Make The Streusel

  1. Stir together the flour, sugars and salt in a large bowl.
  2. Sprinkle in the butter pieces and toss to coat.
  3. Rub the butter into the dry ingredients with your fingertips until the butter is incorporated and the mixture is chunky but not homogenous.
  4. Chill for 15 minutes in the freezer.

Assemble and Bake The Pie

  1. Pour the blueberry mixture into the oat cookie crust.
  2. Sprinkle the streusel topping over top of the blueberry mixture, covering the pie.
  3. With the oven still on at 350 degrees, bake the pie for 35-40 minutes, set on a baking pan lined with parchment paper until the streusel looks nice and browned and the filling is bubbling and thickened.
  4. Let pie sit for 3-4 hours to cool down and thicken.
  5. Serve with the best vanilla ice cream you can find!

Blueberry Pie Recipe - Coco Cake Land

Note: I pre-cooked the filling a little bit because I’ve made this pie before and the oat crust can get a little TOO toasty if baked for too long. You can really shorten your pie-making time by being efficient – while the oat crust is baking, get the blueberries on the stovetop; while the blueberries are cooking, whip together the streusel and place in freezer to chill. The original oat crust recipe requests you let it cool completely before filling; I didn’t do that and it turned out A-OK! However if you were making a cream pie or custard filling then you’d certainly want to cool the crust completely.

SO many gorgeous pies are floating around the internet. I find pies so meditative, fun and satisfying to make. Here are some recent faves: 

Black and blueberry pie from Tessa with the most beautiful braided top!

All the best pie making tips from Food 52.

I still love my haupia chocolate cream pie recipe!

Ok, and this matcha cream pie recipe of mine!

Michelle’s pineapple and peach pie! SO PRETTY.

Sarah is a pretty incredible woman. Sometimes a pie is the simplicity and beauty that we need.

Sending love out to the world, xo Lyndsay 

4 Responses to “Blueberry Streusel Pie Recipe with Oat Cookie Crust”

  1. RIch

    Fantastic post! Pie looks great.

    Reply
  2. Tara

    I’m so happy to read of your pleasure over the goodness and beauty in your life. Enjoy the pie!

    Reply
  3. Hannah Hossack-Lodge (Domestic Gothess)

    Your neighbourhood certainly doesn’t sound boring! Mine wouldn’t be too bad if it weren’t for all the broken glass and fly tipping…oh well, as you say, I am lucky to have a house! The pie looks glorious, and I love the idea of an oat crust, especially with a liberal sprinkling of streusel :)

    Reply
  4. tessa Huff // Style Sweet CA

    Oh hey, BC blueberries! I know I am a little late to the party, but I just want to bake everything from that Four and Twenty Blackbirds book! This looks sooo good. I am definitely on a pie kick right now. Thanks for the shout out =)

    Reply

Leave a Reply