Blueberry Pie With Oat And Pecan Crust

 

1 cup old-fashioned rolled oats

1/4  cup finely chopped pecans

1 3/4  sticks of salted butter

1/2 cup plus 2 tablespoons sugar

1 tsp. pure vanilla extract

Pinch of salt

Pinch of ground cinnamon

1 1/4 cups flour

4 cups Maine wild blueberries

Grated zest of 1 small lemon

2 tbsp. cornstarch

1/4 cup red currant jelly or strained strawberry

Pulse the oats and nuts in the food processor until coarsely chopped. Cream all but 2 TBS of the sugar and the butter until fluffy, beat in the vanilla cinnamon and salt until incorporated.

 

Mix the oat mixture into the butter mixture with your hands until it comes together and form a disk.

Press the crust into the bottom and sides of a 10-12 in pie pan (if twelve, don't extend it onto the lip as you'll run out of dough) until it is roughly 1/8th inch thick everywhere.

 

Refrigerate until cold (about an hour). Preheat oven to 400˚F in the meantime. Bake the crust for around 12 minutes, rotating if your oven has hot spots, or until lightly golden.

 

While the crust is browning mix the cornstarch and remaining sugar with the blueberries and toss well until they start to "bleed" and some "sauce" forms. When the crust is golden, remove from oven and use your knuckles to press it back down as it will have risen slightly.

 

Pour in the blueberry mixture, fill to edges and cover the edges of the crust with aluminum foil.
Bake for 25 minutes, checking halfway to see if you should remove the foil to let the edges brown some more.