This is a great recipe and very versatile. You could use any berry or fruit with it and have a beautiful dessert for company. It is a bit involved, but worth it just to experience the flavor explosion in your mouth. The bursting of blueberries with the hint of ginger and lemon. I really enjoyed every layer of this dessert. I will definitely be making it again, perhaps for Thanksgiving?
Blueberry-Pecan Crunch Pie
Recipe by Michael Lomonaco
Food and Wine
Pie Crust (you can use your own favorite recipe or store bought)
1 cup all purpose flour
1/8 tsp salt
5 tbsp. cold unsalted butter, cut into small pieces
2-3 tbsp ice water
In a food processor, pulse the flour with the salt. Add the butter and pulse until the mixture resembles coarse meal. With the machine on, add ice water, 1 tablespoon at a time, and process until the dough just comes together. On a lightly floured surface, gently knead the dough. Pat the dough into a 6 inch disk, wrap in plastic and refrigerate for at least 30 minutes or overnight.
On a lightly floured surface, roll out the dough to a 12 inch diameter round, about 1/8th inch thick. Fit dough into a pie pan leaving 1 inch overhang; trim off excess. Fold it under and crimp. Prick the bottom of the pie shell all over with a fork, refrigerate until chilled.
3/4 cup sugar
1/2 cup all purpose flour
6 Tbsp. cold unsalted butter, cut into small pieces
1/2 cup chopped pecans (2 ounces)
1/2 cup fine pound cake crumbs
2 pints blueberries
1 cup sugar
3 Tbsp. cornstarch
3 Tbsp fresh lemon juice
1 tsp finely grated lemon zest
1 tsp cinnamon
pinch of freshly grated nutmeg
scant 1/2 tsp finely grated fresh ginger
Preheat the oven to 375. Line the pie shell with foil and fill with dried beans or pie weights. Bake in the center of the oven for 10 minutes, or until the rim is slightly dry. Remove the foil and beans and bake for 3 minutes longer, or until the shell is dry but not discolored. Gently deflate any bubbles in the pie shell and let cool on a rack. Leave the oven on.
Topping: In a medium bowl, whisk the sugar with the flour and cinnamon. Using a pastry blender, 2 table knives or your fingers, blend the butter into the dry ingredients. Pinch the topping into small crumbs and stir in the pecans.
Filling: Spread the pound cake crumbs in a pie plate and bake for 3-4 minutes. Transfer to a plate to cool. Sprinkle the crumbs over the bottom of the pie shell.
In a large bowl, toss the blueberries with the sugar, cornstarch, lemon juice, lemon zest, cinnamon, nutmeg and ginger. Spoon the fruit into the pie shell and bake for about 15 minutes, or until the blueberries swell. Scatter the topping over the filling, covering completely.
Set a baking sheet on the bottom rack of the oven to catch any drips. Bake the pie on the middle rack for about 45 minutes, or until the topping is crisp and golden and the filling is bubbling; cover the rim with strips of foil if it browns too quickly. Let the pie cool completely on a rack. Cut into wedges and serve.