Dreary’s Blueberry Crumble Pie.

Art by David Hall.


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


  • 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).


  • 8×8 baking pan. 
  • Bowl.
  • Mixer.


  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! 


By Hector Zaldivar

Professional magician. @hexzald