Blueberries are abundant and cheap on the east coast now. This simple pie uses store-bought dough (we used Trader Joe's) and a delicious crumb topping.
2/3 cup plus 3 TBSP sugar
2 TBSP cornstarch
1 teaspoon grated lemon zest plus juice from half a lemon
5 cups fresh blueberries
3/4 cup unbleached all-purpose flour
3 TBSP (packed) light brown sugar
1/2 tsp cinnamon
1/4 tsp salt
5 TBSP unsalted butter, melted, cooled slightly
store-bought dough
Preheat oven to 375. Defrost frozen dough two hours before starting. Or a half hour out of refrigerator. Roll out dough on a lightly floured surface. Transfer to pie dish, gently pressing dough onto bottom and up sides of dish. Fold overhang under and crimp edges. Pierce bottom of crust in several places with a fork, then place on a rack in middle of oven Bake until crust is set, about 15 minutes. while crust is baking,
Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release their juices about 15 minutes.
In a separate medium bowl, whisk flour, remaining 3 tablespoons sugar, light brown sugar, cinnamon, and salt. Add melted butter; mix topping with hands to blend.
Spoon blueberry filling into crust, then sprinkle with topping, evenly distributing. Bake pie until filling is bubbling and topping is golden, about 1 hour. Cover with foil after 30 minutes if browning too fast. Let stand at room temperature before serving.
* For gluten-free, use King Arthur gluten free flour and Immaculate Baking ready to bake 9 inch pie crust.