Tuesday, August 25, 2009

Blueberry Crumb Pie

Blueberry season is here!
I always love to take my two little boys to the local Blueberry patch to help me pick.
If you do not have a U-pick blueberry farm near by, or it is off season. You can find blueberries to be sold quite reasonably at Costco.
Now on to the pie. . .
I have been wanting to make a good blueberry pie, and found this recipe in a old family cookbook.
This pie did not disappoint.
A buttery pie crust filled with fresh blueberries, then topped with a crunchy oat crumb topping. Serve with a scoop of vanilla ice cream and you have got the whole package of blueberry pie goodness.

Blueberry Crumb Pie

-2/3 cup sugar
-3 Tbsp. cornstarch
-2 Tbsp. lemon juice
-2 Tbsp. of lemon zest
-4-5 cups fresh blueberries
-1 9-inch frozen pie crust, thawed according to package directions. OR one refridgerated Pillsbury pie crust unrolled and put in a pie pan.

Crumb Topping:
-2/3 cup rolled oats
-1/2 cup all-purpose flour
-1/2 cup firmly-packed brown sugar
-1 tsp. ground cinnamon
-6 Tbsp. butter

How to Make:
  1. Preheat oven to 375 degrees F.

  2. Place sugar, cornstarch, lemon juice and lemon zest in a large bowl. Add blueberries. Toss gently to combine.

  3. Pour blueberry mixture into pie crust.

  4. In a small bowl, stir together oats, flour, brown sugar and cinnamon. Cut in butter until mixture becomes crumbly. Spread over blueberries in pie.

  5. Place blueberry pie on a baking sheet. Bake 40-50 minutes until blueberries are bubbly and pie crust is golden brown.

  6. Let blueberry pie cool and rest for at least 4-5 hours if you do not want it runny.

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