Recipe courtesy of Michael Lomonaco

Blueberry and Pecan Crunch Pie

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  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
  • Yield: 1 10-inch pie
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1/2 recipe pie dough (bottom crust only)

2 pints of huckleberries

1 cup granulated sugar

3 tablespoons cornstarch

1/2 teaspoon grated fresh ginger root

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Juice and the grated zest of 1 orange

Juice and grated zest of 1 lemon

1/2 cup dayold pound cake crumbs

1/2 cup chopped pecans

1/2 cup all-purpose flour

1/2 cup granulated sugar

3 teaspoons ground cinnamon

1 stick (8 tablespoons) unsalted butter


  1. Preheat the oven to 375 degrees. Roll the pie dough out to the size and shape of a 10-inch pie tin. Lay the dough into the pan and prick the bottom with the tines of a fork. Place a sheet of waxed paper over the pie dough and weigh it down with pie dough weights or clean dry beans, and blind bake in the preheated oven for 8 minutes. Remove from the oven and cool thoroughly.
  2. Combine the berries, sugar, cornstarch, spices, citrus juice and zest in a bowl and mix well. Sprinkle the cake crumbs on the bottom of the prebaked pie crust. Fill the pie shell with the berry mixture and bake at 375 degrees for 15 minutes.
  3. While the pie is baking, combine the dry ingredients for the pecan crunch. Cut the butter into little cubes, add to the dry mixture and, with the palms of your hands, rub together to form large nuggets as big as peanuts, no larger than walnuts.
  4. After the pie has baked for 15 minutes, sprinkle the crunch all over the top, reduce the oven heat to 350 degrees and bake an additional 45 minutes. If the crunch begins to darken too quickly, cover with aluminum foil. Cool the pie for at least an 2 hours before serving.