Donut Streusel Blueberry Pie

Ah ha!  I know this is just the recipe you've been looking for in the beginning of fall.  A nice blueberry pie recipe.  Ha!  This was a recipe I entered this past summer into a blueberry pie recipe contest.  Sadly, it did not win, but it was very tasty!  My family and I dined on this on the 4th of July.  It's pretty much your basic blueberry pie, but it is topped with an exceptional streusel made with crumbled up blueberry cake donuts, butter, and brown sugar.  My advice would be to watch the baking time on this, though.  Our oven in this house is a bit wacky and seems to start out cold and burn things towards the end of baking... I haven't figured that one out yet.  Yes, it's been a long time my friends since I've blogged!  I'm still here and I would like to get back to it.  You see, the past few years have been busy.  I went to college and got a bachelor's degree, got engaged, graduated college, got a new job, bought a house, got a dog, got married, honeymooned, and well.... now it seems like I might actually have some free time again.  What a wonderful feeling. 

Much love, 
Emily

Donut Streusel Blueberry Pie

Ingredients:

2 cups all-purpose flour (about 240 grams)
1/2 teaspoon plain salt
6 tablespoons shortening
3 tablespoons cold unsalted butter, cut into small pieces
4-6 tablespoons ice water

2 quarts fresh blueberries
1/2 cup granulated sugar
4 tablespoons cornstarch
1 tablespoon fresh lemon juice

 4 cups crumbled blueberry cake donuts (about 280 grams)
4 tablespoons butter
¾ cup brown sugar

Egg wash (optional)
Lemon zest, for garnish
Powdered sugar, for garnish

Instructions:

To make the pie crust, in a large mixing bowl, stir together flour and salt; blend in shortening and 3 tablespoons butter, using a pastry blender or two forks, until pea-sized lumps form.  Sprinkle in water, 1 tablespoon at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.  Using floured hands, pat dough into a smooth, flattened disc. Wrap in plastic wrap and chill in the refrigerator.

Meanwhile, in a medium bowl, stir together blueberries, granulated sugar, cornstarch and lemon juice and until well combined; refrigerate.

To make the donut streusel, in an additional medium bowl, using a pastry blender or two forks, blend together donut, 4 tablespoons butter, and brown sugar until well combined and large clumps form; refrigerate.

Heat oven to 375 degrees F. after at least one hour has passed from ingredients being in the refrigerator.

Roll dough out thinly on a floured surface, using a floured rolling pin, and fit into a 9-inch pie plate; place on a cookie sheet and flute edges (or crimp) using fingers and thumb.  Add blueberry filling to pie shell; evenly top with donut streusel.  Brush pie crust edges with egg wash, if desired, for a shinier crust. 

Bake 30 minutes.  Lightly cover pie with foil and bake an additional 30 minutes or until golden brown and bubbly.  Cool completely on a wire rack before dusting with lemon zest and powdered sugar.

Makes 9 servings