Calamansi Blueberry Streusel Pie

Preparation Time: 3 hours 30 minutes

Baking Time: 1 hour 15 minutes

Total Preparation and Baking Time: 4 hours 45 minutes

Yield: 1 - 9” pie

The Dough:

(Makes 2 pie shells. Freeze and save the other half for future recipes.)

You can use a frozen ready-made pie shell, but this homemade pie shell with real butter is what makes this pie delicious.

• 2 Cups Flour

• 1 Cup Butter

• 1 tsp. Salt

• 1/2 Cup Water

• 1 Tbsp. Sugar

The Filling:

• 3 cups frozen or fresh blueberries (frozen blueberries have the perfect ripeness)

• ¼-½ cup sugar (depending on the sweetness of the blueberries)

• ½ cup all-purpose flour

• 1 tsp. Pumpkin Pie spice

• 5 Tbsp. calamansi juice

• 2 Tbsp. butter, diced into small pieces

• ½ tsp. salt

• 1 Tbsp. best quality vanilla extract

The Streusel:

• 8 tablespoons unsalted butter

• 1 ½ cups flour

• Zest of 5 calamansi (or lemons/limes/oranges)

• 1 tsp. calamansi juice

• ½ cup brown sugar

• ¼ teaspoon Pink Himalayan Sea Salt

• 1 tsp. vanilla extract

• 1 tsp. Pumpkin Pie spice

Other Things You'll Need:

• 9" round pie pans

• Pastry cutter

• Bench scraper

• Chantilly Cream

Directions:

The Crust:

1. Cut cold butter into small cubes, using a chef's knife or a baker's metal bench scraper.

2. Combine flour with sugar and salt in a food processor or stand mixer with a dough hook attachment. Pulse to combine dry ingredients. Add cubes of butter. Pulse sparingly, until mixture resembles pea-sized clumps.

3. Add vanilla to water. Add water in increments into dough, until it comes together. Place onto a floured wooden surface and knead until it forms into a ball. If it's a bit wet and sticky, just add a little bit of flour and form into a ball. Fold into thirds. Divide the dough in half, form into a ball and flatten into disks. Dough should still be cold at this point with pieces of butter dispersed throughout the dough. Wrap tightly in plastic and refrigerate for at least 2-3 hours prior to use. Refrigerating is done in order to rest the gluten.

4. Roll out a disc to fit a 9" round pie pan. Lay over the pie pan, folding over the edges under the rim and create a ridged pattern with a fork. You could also do a traditional fluted edge with your fingers or any style that you'd like.

5. Place raw crust into the freezer and set aside.

The Filling:

1. Add blueberries, sugar, flour, Pumpkin Pie spice, calamansi juice, salt, and vanilla extract into a bowl. Fold ingredients until combined, evenly coating the berries. Set aside.

The Streusel:

1. In a small sauce pot, melt butter and cook until the butter is browned. This is called Beurre Noisette, which adds a rich, nutty flavor to the streusel.

2. Add flour, calamansi zest, calamansi juice, brown sugar, salt, vanilla extract and Pumpkin Pie spice.

3. Turn off heat and mix until well combined.

4. When it's cool, you can clump/pinch them together with your hand and shape them into large crumb pieces.

Assemble and Bake:

1. Preheat oven to 375°F.

2. Remove pie crust from the freezer and fill it with the blueberry pie mixture.

3. Top the blueberry mixture with a generous mound of streusel.

4. Cover with foil, place on a sheet pan lined with parchment, and bake for 45 minutes.

5. Carefully remove foil, lower the temperature to 350°F, and continue to bake for 30 minutes more, until blueberry mixture begins to bubble and escape the streusel layer. Add 10-minute increments if blueberry mixture is still not boiling. We want to make sure the crust is browned and fully cooked. If streusel is too browned, carefully mix/toss the streusel, so that raw pieces mix to the top and continue to bake until crisp.

6. Remove from oven and allow to cool. Can be served warm or cold from the fridge overnight. Serve with a generous dollop of Chantilly Cream (homemade whipped cream). Enjoy!