Fresh Blueberry Crumb Pie
With a fresh berry filling accented with a hint of lemon, this crunchy-topped pie satifies lovers of both pies and fruit crisps.
pie shell (9 inch)
brown sugar, light
unbleached all-purpose flour
cut into cubes, cold
Preheat oven to 375℉ (190℃).
In a large bowl, combine the white sugar, cornstarch and lemon zest. Gently mix in the blueberries. Pour into prepared pie shell.
In a medium bowl, combine the brown sugar, oats, flour and cinnamon. Cut in the butter cubes until it resembles coarse crumbs. Spread evenly over blueberry filling.
Bake in preheated oven in the lower third of oven for 20 minutes; raise to middle rack of oven and continue baking for another 20 to 30 minutes, covering edges of crust, if necessary, to prevent burning, until browned on top. Cool on rack.