Blueberry Crumble Pie

Pulse 1¼ cups (156 g) all-purpose flour, ½ cup (1 stick) chilled unsalted butter, cut into ½" pieces, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor until mixture resembles coarse meal with some pea-size pieces of butter visible. Drizzle 3 Tbsp. ice water over flour mixture. Pulse, adding more water by the teaspoonful if needed, until moist clumps form.

Transfer dough to a lightly floured surface and divide into 4 equal pieces. Using the heel of your hand, smear each piece of dough twice in a forward motion to distribute butter. Gather dough into a single ball and flatten into a disk. Wrap in plastic and chill until firm, at least 1 hour.

Roll out dough on a lightly floured surface to a 13" round. Transfer to a 9"-diameter pie dish. Lift edges and allow dough to slump down into pan, then press dough firmly into bottom and sides. Trim, leaving about 1" overhang. Fold overhang under and press firmly to seal; crimp edges if desired. Prick bottom of crust in several places with a fork. Chill crust until firm, about 30 minutes.

Line a large rimmed baking sheet with foil and place on a rack in middle of oven; preheat to 375°. Line crust with parchment paper or foil and fill to edges with pie weights or dried beans. Place pie dish on preheated baking sheet and bake crust until set, 20–25 minutes. Carefully lift out parchment paper and pie weights. Continue to bake crust until pale golden, 10–15 minutes longer. Transfer pie dish to a wire rack and let crust cool; reserve prepared baking sheet.

Whisk ⅔ cup (133 g) granulated sugar, 2½ Tbsp. cornstarch, and 1 tsp. finely grated lemon zest in a large bowl. Add 5 cups fresh blueberries (about 26 oz.) and 2 Tbsp. fresh lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release some of their juices, 20–30 minutes.

Whisk ¾ cup (94 g) all-purpose flour, 3 Tbsp. granulated sugar, 3 Tbsp. (packed) light brown sugar, ½ tsp. ground cinnamon, and ¼ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Add 5 Tbsp. unsalted butter, melted, cooled slightly; mix with your fingers to incorporate.

Preheat oven to 375°. Place pie dish on reserved baking sheet. Spoon filling into crust; sprinkle streusel over. Bake pie, covering with foil after 30 minutes if browning too fast, until filling is bubbling and streusel is golden, 70–80 minutes. Transfer pie to a wire rack and let cool. Do Ahead: Dough can be made 2 days ahead; keep chilled. Streusel can be made up to 2 days ahead; cover with plastic wrap and chill. Use cold. Pie can be baked 1 day ahead; let cool completely. Store loosely covered at room temperature.