Michelle Losey's Blueberry Pie w/Crunch Topping
CATEGORIES
INGREDIENTS
- Servings: 8
- 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
- Preheat oven to 375F
- Fill pie pan w/ berries to measure and pour into bowl
- Add vanilla, lemon juice and sugar mix well and let sit about 20 mins for frozen berries 10 mins for fresh stir when done
- Put pie crust in pie pan
- To berries Add a couple dashes of salt and sprinkle cornstarch over top and mix well
- Pour berries into crust and add topping
- Topping:
- Combine oats, brown sugar and flour; cut in butter 1 tsp at a time until crumbly. DON'T USE TOO MUCH BUTTER!!!
- Sprinkle over filling.
- Cover edges of crust w/tin foil so they don't burn
- Put pie on cookie sheet in case juices drip out
- Bake at 375 Until topping is golden brown