Blueberry Streusel Pie Recipe with Oat Cookie Crust

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.

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Blueberry Streusel Pie with Oat Cookie Crust

By: Lyndsay // Coco Cake Land

Makes: 8 slices

ingredients

For the oat crust

• 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

• 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

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instructions

Make the crust

• Preheat the oven to 350 degrees.
• Stir together all the ingredients except the butter in a large bowl.
• Sprinkle in the butter pieces and toss to coat.
• Rub the butter into the dry ingredients with your fingertips until the butter is incorporated and the mixture is chunky but not homogenous.
• Press evenly into the bottom and up the sides of an ungreased, preferably metal 9-inch pie pan.
• Freeze until solid, about 15-20 minutes.
• 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

• 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.
• 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

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

Assemble and bake the pie

• Pour the blueberry mixture into the oat cookie crust.
• Sprinkle the streusel topping over top of the blueberry mixture, covering the pie.
• 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.
• Let pie sit for 3-4 hours to cool down and thicken.
• Serve with the best vanilla ice cream you can find!

notes

Oat crust recipe adapted from The Four & Twenty Blackbirds Pie Book 

Streusel Topping recipe adapted from The Four & Twenty Blackbirds Pie Book

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