Ingredients
Crust
2 cups flour
1 Tbsp sugar
1 tsp salt
1 stick cold butter, (½ cup) cut in small pieces
¼ cup half & half
(Substitute two pre-made piecrusts from the grocery store if time is an issue. Reserve one crust to crumble over the top of the pie.)
Filling
4 cups fresh blueberries, rinsed and dried
1/3 cup white sugar
1/3 cup light brown sugar
Juice of one lemon
2 tsp grated fresh ginger (or ½ tsp dried)
3 Tbsp cornstarch
1 tsp salt
½ stick (1/4 cup) butter, cut in small pieces
1 Tbsp sugar for topping
Directions
For crust: Add 2 cups flour, 1 Tbsp sugar, 1 tsp salt to the bowl of a food processor and pulse once to mix. (or mix by hand)
Add butter and pulse (or cut in with a fork) until barely combined.
Add half & half one Tbsp at a time.
Pulse (or mix) to combine.
Wrap dough in plastic wrap and refrigerate for at least 20 minutes.
Roll out piecrust dough to fit your pie pan on a floured surface, reserving about ½ cup of the crust for the crumbles on top.
For filling: Preheat the oven to 350 degrees.
In a large mixing bowl, combine all ingredients for the filling, except reserved piecrust.
Pour the blueberry filling into crust.
Crumble reserved piecrust into a small bowl with 1 Tbsp sugar.
Roll small pieces in sugar and sprinkle on top of the pie.
Bake for 40 to 45 minutes until crust starts to lightly brown and filling is bubbly.
It’s good warm, but firms up nicely if you give it an hour or two in the fridge.