For the Blueberry Crumble Pie

• First, make the crumble. In a medium bowl, whisk together the sugar, flour, cinnamon, and salt for the crumble. Add the melted butter and use a rubber spatula to stir until a crumbly mixture forms with some large pieces still intact. Do not overmix. Place the bowl in the freezer, uncovered, to freeze while you make the blueberry filling.
• Make the blueberry filling. In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, and salt. Toss to coat.
• Assemble the pie. Scoop the filling into the frozen pie crust and use a rubber spatula to spread it into an even layer. Sprinkle with the frozen crumble.
• Chill the pie while you preheat the oven. Place the assembled pie in the refrigerator, uncovered, to refrigerate while you make the blueberry filling. while you preheat the oven. Position a rack in the lower third of the oven and preheat the oven to 350°F. Line a sheet pan with parchment paper.
• Bake the pie. When the oven is ready, place the chilled pie in the center of the sheet pan. Bake the pie on the sheet pan for 60 minutes, or until the crust and crumble is golden brown and the fruit juices are bubbling slowly in the edges of the pie. Check the pie 45 minutes into the Bake Time—if the crumble is browning too quickly, loosely cover the top of the pie with a sheet of foil.
• Serve and store. Cool completely on a wire rack before slicing. Serve warm or at room temperature. The pie can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 1 day. After that, cover loosely with plastic wrap and refrigerate for up to 2 days.