Crumb-Topped Blueberry Pie with Easiest Ever Crust - Jessie Sheehan Bakes
INGREDIENTS
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1 cup all-purpose flour (125 grams)
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1/2 cup granulated sugar (100 grams)
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1/2 cup unsalted butter, melted and cooled slightly (113 grams)
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1 3/4 cups all-purpose flour (228 grams)
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1/2 tsp kosher salt
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1 tsp granulated sugar
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1/2 tsp baking powder
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1/2 cup unsalted butter, cubed (113 grams)
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3 tbsp whole milk
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3/4 cup granulated sugar (150 grams)
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1/4 cup cornstarch (32 grams)
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1 tsp ground ginger (2 grams)
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3/4 tsp kosher salt (2.25 grams)
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5 cups blueberries, fresh or frozen (717 grams)
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1 tbsp freshly squeezed lemon juice (15 grams)
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1 large egg (56 grams)
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1/8 tsp kosher salt (.37 grams)
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