BLUEBERRY CRUMB PIE
Filling and topping:
2/3 cup plus 3 tblsp sugar
2 1/2 tblsp cornstarch
1 tsp finely grated lemon zest plus 2 tblsp fresh lemon juice
5 cups (1lb 10oz) fresh blueberries
3/4 cup all-purpose flour
3 tblsp light brown sugar
1/2 tsp cinnamon
1/4 tsp salt
5 tblsp unsalted butter, melted, cooled slightly
Thaw out pie crust (if frozen)
For the filling: whisk 2/3 cups sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let the filling stand, tossing occasionally, until berries release their juices, 20 to 30 minutes.
Whisk flour, remaining 3 tblsp sugar, brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with fingertips to blend.
Preheat oven to 375 degrees F.
Spoon blueberry filling into crust, then sprinkle topping over.
Bake pie until filling is bubbling and topping is golden, about 1 hour. Cover with foil after 30 minutes if browning too fast.
Let pie cool on wire rack.