Blueberry Crumble Pie

Preheat your oven to 400°F (200°C).
For the pie crust, combine the flour and salt in a large bowl. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, tossing with a fork until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Transfer to the pie dish, trim and flute the edges. Set aside.
For the filling, combine the blueberries, sugar, cornstarch, lemon juice, and lemon zest in a large bowl. Mix until the blueberries are evenly coated. Pour into the prepared pie crust.
For the crumble topping, mix the flour, granulated sugar, brown sugar, cinnamon, and salt in a medium bowl. Stir in the melted butter until the mixture is crumbly. Sprinkle evenly over the blueberry filling.
Bake for 20 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until the topping is golden brown and the filling is bubbly. Cover the edges of the crust with foil if they begin to brown too quickly.
Allow the pie to cool completely on a wire rack before serving.
Prep Time: 45 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 45 minutes

Kcal: 320 kcal per slice | Servings: 8