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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

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!