I adapted the filling for this recipe by combining elements of my mother’s staple recipe for Blueberry Galette with a recipe I like for a more complex pie from Food 52. The streusel topping adds an exciting crunch on top, and the crème fraiche just a little more richness.
Ingredients
- 1 (9-inch) pie crust (store-bought is just fine, or try these recipes for Pasta Frolla or Pie Dough)
- 4 cups blueberries, rinsed and drained
- Finely grated zest and juice from ½ lemon (I used a Meyer lemon)
- 1 tablespoon raw cane or granulated sugar (a little more if not using fresh blueberries)
- 1 tablespoon raw cane or granulated sugar (a little more if not using fresh blueberries)
- 1 tablespoon confectioners’ sugar
- 1 teaspoon cornstarch
- Pinch salt
- ¼ teaspoon ground ginger (optional)
- ¼ teaspoon ground nutmeg (optional)
- 3 tablespoons crème fraiche, divided, plus more for serving
- 2 tablespoons cup confectioners’ sugar
- 1½ tablespoons all-purpose or whole-wheat flour
- ⅛ teaspoon baking powder
- Small pinch salt
- 2 tablespoons poppy seeds
- Finely grated zest from ½ lemon
- 2 tablespoons (¼ stick) unsalted butter, cold and cut into pieces
Instructions
Roll out your dough and press into a tart or pie pan. You may crimp the edges, fold them over or cut them away. Freeze the prepared crust for at least 30 minutes, up to 3 days.
Preheat oven to 400º F.
While the pie dough is in the freezer, make the filling. Gently toss the blueberries with lemon zest and juice, sugars, cornstarch and salt and set aside for at least 10 minutes.
Remove crust from freezer. Line with parchment paper and fill with pie weights, dried beans or rice and “blind bake” for 10 minutes. Remove from oven and remove the weights and parchment paper. Return crust to oven and bake for 5–8 minutes, until pale golden brown. Transfer to a wire rack to cool slightly. Lower oven temperature to 375º F.
While the crust is baking, prepare the streusel.
In a small bowl, whisk together all ingredients except the butter. Using your hands (on a cool day) or a pastry cutter or fork, work the butter into the dry mix until the mixture looks like coarse crumbs. This may require returning a partly worked bowl of streusel to the refrigerator to firm up before continuing to mix. Store in the refrigerator until ready to use.
For final assembly, spread 1 tablespoon crème fraiche across the bottom of the pre-baked pie crust, then sprinkle with ⅓ of the chilled streusel, using your fingers to break up the globs. Pile the blueberries into the crust. Drizzle the remaining 2 tablespoons of crème fraiche on top, followed by the remaining streusel.
Bake for 50 minutes, or until the pie is bubbling and the streusel is slightly brown, rotating halfway through. If the crust is browning too quickly, cover edges with foil for the remainder of baking.
Let cool on a wire rack until the pie is set, about 30 minutes.
Serve with ice cream, whipped cream or a dollop of crème fraiche. Serves 6 to 8.
