Dreary’s Blueberry Crumble Pie.

Filling:

• ¾ cup granulated sugar.
• ¼ cup cornstarch.
• ½ teaspoon kosher salt.
• 2 pounds blueberries (6 cups).
• 1 tablespoon fresh lemon juice (from ½ lemon).

Topping:

• 12 tablespoons unsalted butter, room temperature.
• 1/2 cup light-brown sugar.
• 2 cups unbleached all-purpose flour, spooned and leveled.
• 1 teaspoon kosher salt.
• Vanilla ice cream (for serving).

Tools:

• 8×8 baking pan. 
• Bowl.
• Mixer.

Instructions:

1. Preheat oven to 375°F. In a large bowl, mix berries with granulated sugar. Add cornstarch and salt – mix until berries are coated.
2. Add lemon juice and transfer to an 8×8 square baking dish.
3. In a bowl, beat together butter and brown sugar on medium speed until light and fluffy.
4. Add flour and salt; using your hands, mix until large pieces form.
5. Scatter evenly over the filling.
6. Bake until center is bubbling, ~55 minutes to 1 hour, tenting loosely with foil after 30 minutes. Let cool for at least 30 minutes before serving.
7. Add a scoop of ice cream on top and enjoy!