Pie #3- Blueberry Crumble Pie

My third pie was super delish! Here's the recipe Merrick found me in the newspaper:

1. Make a regular single pie dough. The recipe I used was more complicated than others so just use the one in your cookbook. Flute the edges and set aside and preheat oven to 350, putting a rack on lowest level.
2. Crumble Topping: Combine 1 1/4 c flour, 1 t baking powder, 1/2 t cinnamon, and stir well to mix. Stir 1/2 c brown sugar into 1 stick melted butter and scrape mixture into bowl of flour. Use a rubber spatula to fold in butter so that all flour is evenly moistened. Set aside.
3. Blueberry Filling: Put 1 c blueberries and 3/4 c sugar into a medium saucepan. Set over low heat and stir often to bruise the berries so that they release their juices as the mixture heats up and they dissolve the sugar. Continue to cook, stirring occasionally, until berry mixture is boiling. While berry mixture is coming to a boil, whisk 4 T cornstarch and 2 T water together in a small bowl. Stir about 1/2 c of the blueberry juices into the mixture and pour the cornstarch mixture into the boiling berry juices, stirring vigorously with a wooden spoon or heatproof spatula. Cook, stirring constantly, until the juices thicken, return to a boil, and become clear. Put 5 c blueberries in a large bowl with 1/4 t freshly grated nutmeg and use a lg rubber spatula to fold in the thickened juices. Fold in 3 T cold butter (cut into 10 pieces).
4. Scrape filling into prepared piecrust. Use your fingertips to break the crumble mixture into 1/4-1/2-inch crumbs. Evenly scatter crumbs all over filling.
5. Bake pie until crust and crumbs are well-colored and baked through and filling is gently simmering, about 40 minutes. Cool pie on rack and serve at room temp. Make sure pie has cooled completely before serving. Serve with vanilla ice cream.

Merrick brought this to a work party and it was a big hit. Luckily he saved me a piece because this was a lot of work!