Blueberry Pie with Crumb Topping

Heels or flats?

Chicken or fish?

Paper or plastic?

Cat or dog?

Cake or pie?

That one’s easy. Pie. The answer is always pie.

Blueberry Pie with Crumb Topping

Active time: 30 minutes
Start to finish: 2 hours
Serves 8

For the pie
1 unbaked pie crust (homemade or refrigerated)
6 cups of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 cup all-purpose flour
1/2 cup white granulated sugar
1/4 teaspoon cinnamon

For the crumb topping
1 cup rolled oats
1 cup brown sugar
1 teaspoon cinnamon
1 stick of chilled butter
3/4 cup all-purpose flour

Preheat oven to 425 degrees. Roll out pie dough to 1/8-inch-thick circle on a lightly floured work surface, about 13 inches in diameter. Fit the dough over a 9-inch pie pan. Set aside.

Prepare the crumb topping: mix oats, sugar, cinnamon, flour and butter until crumbly and set aside.

In a separate bowl, gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice. Transfer mixture to the pie crust.

Cover top of pie with crumb mixture.

Bake pie for 15 minutes. Remove from oven and cover the edges with foil. Return to oven for approximately 25-30 more minutes. Pie is done when the top is golden and the blueberries are bubbling in the center.

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