Blueberry Crumb Pie
1 prebaked pie crust (directions below)
3/4 cup plus 5 tablespoons flour
2/3 cup firmly packed light brown sugar
1/3 cup plus 1 tablespoon sugar
2 teaspoons cinnamon
1/8 teaspoon salt
8 tablespoons (1 stick) cold butter, cut into pieces
5 cups blueberries
Preheat oven to 400 degrees.
Line the unbaked pie crust with a piece of aluminum foil.
Fill with pie weights.
Bake until the crust dries out, about 15 minutes.
Carefully remove the weights and foil.
Reduce the heat to 350°F.
Return crust to oven.
Continue to bake until the crust is lightly browned on the edges and dry-looking on the bottom, about 5 minutes more.
Transfer the crust to a wire rack.
Increase the heat to 375°F.
Stir together the 3/4 cup flour, 1/3 cup of the brown sugar, the 1/3 cup sugar, 1 teaspoon of the cinnamon and the salt.
Using your fingertips or a pastry blender, work the ingredients together until the mixture forms large, coarse crumbs the size of large peas.
Set the topping aside.
Combine the blueberries, the remaining 1/3 cup brown sugar, the remaining 1 teaspoon cinnamon and 4 tablespoons of the flour.
Stir gently to coat the blueberries evenly.
Sprinkle the remaining 1 tablespoon flour and the 1 tablespoon sugar over the bottom of the prebaked crust.
Pour the filling into the crust, spreading it evenly.
Sprinkle the topping evenly over the blueberry filling.
Bake the pie until the topping is golden brown and the blueberry filling just begins to bubble, 50 to 60 minutes.
Transfer to a wire rack and let cool completely.