Here's a pie that's creamier, crunchier, and zingier than most blueberry pies get.
To make the streusel, whisk together all ingredients except for the butter in a small bowl. Use your hands or a pastry blender to rub the butter into the mixture until you have something that resembles coarse crumbs.Par-bake your pie: Preheat the oven to 400° F. Roll the dough out . Place it in the dish, crimp the outside, and freeze for at least 30 minutes . Line the crust with parchment, fill it with pie weight, dried beans, or rice, then bake for 10 minutes.
Meanwhile, make the filling. Gently mix the blueberries with sugar, salt, cornstarch, and lemon zest. Set aside for 10 to 15 minutes. Spread 2 tablespoons of the crème fraîche over the bottom of the pie crust; sprinkle with one-third of the chilled streusel. Arrange blueberries on top, dot with remaining 3 tablespoons of crème fraîche. Sprinkle with remaining streusel.
Bake until crème fraîche is bubbling and streusel is golden-brown, about 50 minutes. If the crust is browning too quickly, cover it with foil. Let cool on wire rack for at least 30 minutes. Serve garnished with whipped cream and more lemon zest.
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