Step 1
Combine the all-purpose flour, Domino® Golden Sugar, and salt in a food processor and pulse to combine. Add in the cold, cubed unsalted butter and pulse until the mixture forms. You should see mostly small pea-sized pieces of butter within the mixture. A few larger-size pieces are okay too. Add in the ice-cold water and pulse a few times to combine.
Step 2
Place the pie dough onto a lightly floured, clean surface. Pat into a 1″- 1 1/2″ thick disc, then double wrap it tightly in plastic wrap and place in the coldest part of your refrigerator (usually the back) for a minimum of 1 hour.
Step 1
Combine the all-purpose flour, Domino® Light Brown Sugar, ground cinnamon, and salt in a food processor and pulse until combined. Add in the cold, cubed unsalted butter and pulse until the mixture forms a crumble. Add in the rolled oats last and pulse a few times to combine. Set to the side.
Step 1
In a large mixing bowl, stir together the fresh blueberries, Domino® Golden Sugar, all-purpose flour, arrowroot powder, lemon zest, and lemon juice. Set to the side.
Step 1
Adjust your oven rack to the middle or center position, placing a jelly roll pan or baking sheet on top of the rack. Preheat the oven to 425ºF.
Step 2
Roll out the pie crust and place it into a 9-inch pie plate. Trim off any excess pie crust, then fold under, and crimp as desired. Brush the pie crust edge, sides, and bottom with the egg wash. If desired, sprinkle the edges with some Domino® Golden Sugar.
Step 3
Using a spoon, transfer the chilled blueberry filling into the pie crust. Top with the brown sugar crumble.
Step 4
Place the pie onto the preheated jelly roll pan or baking sheet and bake for 15 minutes at 425ºF.
Step 5
Leaving the pie in the oven, reduce the oven temperature to 375ºF and bake for an additional 30-40 minutes. With 15-20 minutes left of baking, you can choose to cover the top of the pie with a sheet of aluminum foil to prevent the crust and crumble from over-browning.
Step 6
Remove the pie from the oven and allow it to cool on a wire rack completely for 3 hours before serving. To allow the pie filling to set even further, you can place the pie in the fridge after cooling to chill for an additional 1-2 hours or overnight.
Double wrapping the pie dough keeps any air from getting in and drying the dough out. The pie dough will keep in the refrigerator for about 2-3 days. If freezing, double wrap and place in a freezer storage bag where it should keep for up to 3 months.
You can choose to chill the blueberry pie filling in the refrigerator while you roll out the pie crust. If any juices form, use a slotted spoon or mesh strainer to transfer the filling to the pie crust.
