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This jammy, crumble-laden pie screams summer, and we’re here for it. We let the delicious simplicity of fresh blueberries shine in the filling, and added cornmeal to both the crust and crumb topping for a subtle nutty edge that makes each slice absolutely irresistible. Top with a scoop of vanilla ice cream!
Ingredients
For crust
- 1 cup
all-purpose flour, plus more for dusting
- 1/4 cup
fine yellow cornmeal
- 1 1/2 tsp.
granulated sugar
- 1/2 tsp.
kosher salt
- 1/2 cup
(1 stick) cold Kerrygold Unsalted Butter, cut into small pieces and frozen 20 minutes
- 3
to 4 tbsp. ice water
For crumb topping
- 1/2 cup
fine yellow cornmeal
- 1/3 cup
packed light brown sugar
- 1/4 cup
granulated sugar
- 1 tsp.
lemon zest
- 1/4 tsp.
kosher salt
- 1/2 cup
(1 stick) Kerrygold Unsalted Butter, melted
- 1 cup
all-purpose flour
For filling
- 5 cups
blueberries
- 1/2 cup
granulated sugar
- 1/4 cup
cornstarch
- 2 Tbsp.
fresh lemon juice
- 1/4 tsp.
kosher salt
Directions
- Step 1Make crust: In food processor, pulse flour, cornmeal, granulated sugar, and salt until combined. Add butter and pulse until mixture resembles coarse crumbs (slightly smaller than peas). Continue to pulse, adding 3 tablespoons ice water, until dough is crumbly but holds together when squeezed. If necessary, pulse in more ice water, 1 teaspoon at a time; do not overmix.
- Step 2Transfer mixture to piece of plastic wrap and shape dough into 1/2-inch-thick disk, kneading a few times to shape. Wrap tightly and refrigerate until firm, at least 1 hour, up to 2 days.
- Step 3Meanwhile, make topping: In medium bowl, using hands, rub together cornmeal, both sugars, lemon zest, and salt until no clumps of brown sugar remain. Using fork, mix in melted butter until incorporated, then mix in flour until just incorporated and clumps form (do not overmix). Refrigerate until ready to use.
- Step 4Arrange rack in lower third of oven and heat oven to 400°F. On lightly floured work surface, roll dough to 12-inch round and fit into bottom and up sides of 9-inch pie plate. Trim overhang to 1/4 to 1/2 inch all around; tuck edge under itself and crimp as desired. Freeze until firm, 15 minutes.
- Step 5Meanwhile, make filling: In large bowl, toss together blueberries, granulated sugar, cornstarch, lemon juice, and salt until well combined.
- Step 6Pour filling into pie crust. Break apart crumb mixture into smaller clumps, then scatter on top of filling. Place pie plate on rimmed baking sheet and bake until topping starts to turn golden brown, 20 minutes.
- Step 7Reduce oven temperature to 375°F. Continue baking, tenting pie with foil if topping browns too quickly, until filling is bubbling and crust and topping are golden brown, 45 to 55 minutes more. Let cool at least 2 hours before slicing.

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