Michelle Losey's Blueberry Pie w/Crunch Topping
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Why I Love This Recipe
While growing up we had blueberry bushes and that meant fresh blueberries! My fav!!!
Ingredients You'll Need
1 deep dish pie pan
Take empty pie pan you are going to use and fill it w/ your blueberries. Pour into bowl and wash and dry your pie pan
*NOTE: if using frozen blueberries completely defrost and strain before using!
Couple dashes salt
About 2/3- 1 cup sugar
Aprox 2 1/2- 3 TBS cornstarch
1 tsp vanilla
1- 2 tsp lemon juice
1 premade or homemade deep dish crust
Tin foil
Topping:
3/4 cup quick cooking oats
3/4 cup packed light brown sugar
3/4 cup all-purpose flour
Butter
Directions
Fill pie pan w/ berries to measure and pour into bowl
Add vanilla and sugar mix well and let sit
Put pie crust in pan
Add a couple dashes of salt and sprinkle cornstarch over top and mix well
Pour berries into crust and add topping
Cover edges of crust w/tin foil so they don't burn
Bake at 350 Until topping is golden brown
Topping:
Questions, Comments & Reviews
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