Juneberry Pie with Crumb Topping

For the crust, sift flour and salt together in a medium bowl or food processor. Cut in the butter using a pastry blender or food processor. When the mixture resembles coarse crumbs, add the water one tablespoon at a time, until the dough forms a rough ball. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out the cooled dough on a generously floured countertop until it’s a bit larger than the diameter of a 9-inch pie plate. Flip dough over once or twice as you roll, flouring both sides to prevent sticking or tearing. Carefully transfer the dough into a 9-inch pie plate. Trim around the edges, if needed, and gently crimp the edges to make it pretty!

For the filling, toss juneberries in flour. Mix the remaining dry ingredients together. Add juneberries and lemon juice, tossing to coat. Put filling into pie crust and dot with the butter.

For the crumb topping, mix flour and sugar. Cut in butter. Add nuts. Sprinkle over filling.

Bake uncovered at 425 degrees for 15 minutes, then reduce heat to 350 degrees and bake for another 45 minutes, until the crust is golden brown and the filling is bubbly, but set. Tent crust edges with foil to avoid overbrowning. Remove from the oven and cool on a wire rack. Serve warm with ice cream.