Page 356 - Pie Squared

BLUEBERRY STREUSEL SLAB

PIE

WITH A SHORTBREAD CRUST

Serves 12 to 15

This is a quick-to-the-table pie to make after a day of berry picking,
no rolling pin required. While fresh fruit makes a lovely pie, frozen
fruit works in a pinch, so fruity pie is possible even in the dead of
winter. Thaw frozen berries enough to break up the clumps before

stirring in the cornstarch and sugar. The crumbly oat topping makes
it a perfectly suitable breakfast pie, right? An open-plan streusel
topping means the berries burst in the heat of the oven for a juicy,
intense fruit filling. Pay attention to building up the sides of the crust

to create a dam to hold back those purple juices.

Make Ahead: The crust may be pressed into the pan and
refrigerated one day ahead, until ready to bake. The streusel may be
made one day ahead and refrigerated until ready to use.

SHORTBREAD CRUST

6 tablespoons (85 g) unsalted butter, at room temperature
⅓ cup (67 g) granulated sugar

1 egg yolk

1½ cups (180 g) all-purpose flour

¼ teaspoon kosher salt

FILLING

1 pound (455 g) blueberries, picked over, stems and green berries discarded