To kick off the celebration of seven years of Eat Boutique, we’re eating pie. But not just any pie. This one is topped with a crumbly streusel topping that weaves through blueberry puddles and screams New England summer. Happy 7th birthday to us but, more importantly, happy summer to you! -Maggie
During the summer in Portland (Maine), when you tell people that friends are coming to visit, their eyes widen and their voices become hushed. “Where are you taking them?” they ask. They’re trying not to sound concerned, but they are concerned. Our nugget of a city has a reputation to uphold, after all. You rattle off the names of a few places and wait for the relieved nod. Good, you think. I won’t screw this up.
If it sounds like a lot of pressure, it’s not really. It’s a good problem to have, an embarrassment of riches. Which Portland am I showing you? The weird, quirky one? The picturesque, sea-kissed one? The new, emerging, giddy Portland or the timeless, classic version? It depends on the visitors and what they’re in the mood for, obviously, but I have discovered one underlying current that seems to charm everyone completely – lobster rolls and blueberry pie. Preferably on a seaside cliff with a cold bottle of beer that you brought yourself in a tiny cooler, gulls crying and swooping, pinwheels spinning in the grass. You can’t go wrong.
This pie is inspired by a slice I had recently at the Lobster Shack in Cape Elizabeth, with my visiting friends Sarah and Ben and their baby girl Lila. Tart and sweet blueberry pie with what tasted exactly like the top of a coffee cake. Lila sat on the table and clapped her hands when she had her first bite. Hopefully you like this one just as much.
Blueberry Streusel Pie
Makes one 9-inch pie
- 1 9-inch pie crust
- 1/3 cup brown sugar
- 3/4 cup all-purpose flour
- 1/2 teaspoon coarse salt
- 6 tablespoons (3 ounces) unsalted butter, cut into small pieces
- 6 cups fresh blueberries, rinsed and stems removed
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- Fit your pie crust to a 9” pan leaving enough excess to crimp the edges. Crimp the edges by pinching the dough around the edge with your fingers to make a pattern (or use your favorite pie edge method). Place in refrigerator and chill for 30 minutes.
- Preheat the oven to 425°F.
- To make the streusel, mix the flour, brown sugar and salt together in a medium bowl. Cut in butter using a pastry cutter or rub with your fingertips until small to medium clumps form. Place streusel in refrigerator until ready to use.
- To make the filling, gently mix the blueberries, sugar, flour, lemon zest and lemon juice in a large bowl. Spoon mixture into chilled pie crust.
- Bake for 15 minutes, then remove from oven; cover pie edges with aluminum foil and spoon streusel over pie.
- Reduce oven temperature to 350°F and continue baking for 30 minutes or until juices are bubbling and have thickened.
- Transfer to a wire cooling rack and cool completely before serving.
Photos taken and styled by Nicole Ziegler.
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