1 unbaked refrigerated pie crust (from 15 ounce box, such as Pillsbury Refrigerated Pie Crusts), softened as directed on box
3/4 cup PLUS 5 tbsp. all-purpose flour
2/3 cup firmly packed light brown sugar
1/3 cup PLUS 1 tbsp. granulated sugar
2 tsp. ground cinnamon
1/8 tsp. salt
8 tbsp. (1 stick/4 oz./113g) cold unsalted butter, cut into 3/4-inch pieces
5 cups blueberries
Preheat oven to 450 degrees F/230 degrees C.
Make pie crust as directed on box for a one crust pie shell, using a 9-inch glass pie pan. Bake crust for 9 to 11 minutes or until lightly browned. Cool completely on wire rack for about 15 minutes. Decrease the oven temperature to 375 degrees F/190 degrees C.
In a large bowl, stir together the 3/4 cup flour, 1/3 cup of the brown sugar, the 1/3 cup granulated sugar, 1 tsp. of the cinnamon and the salt. Scatter the butter pieces on top and toss with a fork or your fingers to coat with the flour mixture. Using your fingertips or a pastry blender, work the ingredients together until the mixture forms large, coarse crumbs the size of large peas. Set the topping aside.
In a large bowl, combine the blueberries, the remaining 1/3 cup brown sugar, the remaining 1 tsp. cinnamon and 4 tbsp. of the flour. Stir gently to coat the blueberries evenly. Sprinkle the remaining 1 tbsp. flour and the 1 tbsp. granulated sugar over the bottom of the prebaked crust. Pour the filling into the crust, spreading it evenly.
Sprinkle the topping evenly over the blueberry filling. Bake the pie until the topping is golden brown and the blueberry filling just begins to bubble, 50 to 60 minutes. Transfer to a wire rack and let cool completely. Serve at room temperature. The pie is best served the day it is baked.
Makes one 9-inch pie, 8 servings.
Adapted from Williams-Sonoma, Essentials of Baking, by Cathy Burgett, Elinor Klivans & Lou Seibert Pappas (Oxmoor House, 2003)
Date: June 30, 2007