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