Blueberry Crumb Pie

Start with the Pie Shell:

1-1/4 cups all-purpose flour, divided
5 tablespoons cold water
1-1/4 teaspoons lemon juice
1-1/4 teaspoons sugar
1/4 teaspoons salt
3 tablespoons plus 2 teaspoons butter

Preheat oven to 375 degrees. In a bowl, whisk together 1/4 cup flour, water and lemon juice and set aside. In another large bowl, combine sugar, salt and remaining flour; cut in butter until crumbly. Gradually add flour mixture, tossing with a fork until moistened. On a piece of plastic wrap, press dough into a 4-inch circle. Cover with a second sheet of plastic wrap; roll into 12-inch circle. Freeze for ten minutes and then let stand for one minute; remove plastic wrap.

Transfer pastry to pie plate; trim to 1/2-in. beyond edge of plate and flute edges. Prick bottom and sides of pastry with a fork. Line shell with a double thickness of heavy-duty foil. Bake for eight minutes. Remove foil and bake for an additional five minutes.

Next, prepare the Filling:
In a mixing bowl combine all filling ingredients and gently pour over cooled pie shell.

Next, prepare the Crumb Topping:
1/2 cup flour
1/2 cup brown sugar
2 tablespoons butter
Pinch salt

Conbine flour and sugar for topping and cut in butter until mixture resembles course crumbs (fingers are great for this task).

Sprinkle crumb topping over the filling and bake for 40-50 minutes.