Blueberry Streusel Pie - cooking recipe

Ingredients

Crust
1 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1 tablespoon butter
3 tablespoons canola oil
1 -2 tablespoon ice water
STREUSEL TOPPING
3/4 cup all-purpose flour
1/4 cup sugar
1 teaspoon lemon zest, freshly grated
1 tablespoon butter
1 tablespoon canola oil
1 tablespoon lemon juice
FILLING
1/2 cup sugar
1 1/2 tablespoons minute tapioca
1 teaspoon lemon zest, freshly grated
1 tablespoon lemon juice
5 cups fresh blueberries (or frozen, unsweetened)

Preparation

To make crust: Stir together 1 cup flour, 1 tablespoon sugar, and salt in a medium bowl.
Melt 1 tablespoon butter in a small saucepan over low heat.
Cook, swirling the pan, until the butter turns a nutty brown, about 30 seconds.
Cover loosely with with foil and set in the middle of the oven, with a baking sheet placed on the rack below to catch any drippings.
Bake for 55 to 65 minutes, or until the berries are juicy and bubbling.
Frozen berries will take 10 minutes longer to cook.
Uncover the pie, sprinkle evenly with the reserved streusel topping and bake for 12 to 15 minutes longer, or until the streusel is golden.
Cool on a wire rack for 30 minutes, then cool completely in the refrigerator, about 2 hours.