Today was a bit of a disaster. So many things went wrong, but at least the pie was good, right? One of the pies I made to freeze, somehow got tilted in the freezer and leaked the juice everywhere, so I cooked it for us for dessert. It was quite tasty! Due to this little problem though, I am now short blueberries, so the kids and I are going to go to the blueberry farm tomorrow and pick a couple more baskets worth to make up for the lost berries. I think we ate a few too many, oops!
3-4 cups of Blueberries (4 if you want a nice, thick pie)
7 tbsp cornstarch
3 tbsp water
2 tbsp lemon juice
1 9 inch pie crust
1 tsp cinnamon
2/3 cup sugar
nutmeg to taste (go sparingly with nutmeg)
Crumb Topping Ingredients:
1/4 cup sugar
1/2 cup flour
1/4 cup softened butter
Pre-heat your oven to 375*F
Combine the dry pie ingredients in a bowl and mix well.
Mix in the liquids and stir it up.
Pour the blueberries into the crust. Just pour them in! There's lots of air space and it will cook down, so don't worry if they mound up about an inch above the plate.
Pour the liquid mix all over the blueberries, giving it a good coating.
Now it's time to make your coating. In a bowl, mix the flour, butter and sugar. The recipe doesn't call for cinnamon, but I add about 1 tbsp worth because we like cinnamon. Take two butter knives and cut the butter into the flour and sugar until the butter is in small chunks and everything is mixed well. If you've never made a crumb topping before, it is very easy. Just hold one knife in each hand and cut the ingredients. They will mix by themselves as you "cut" them.
Place the pie onto a cookie sheet, and bake for 375 for about 45 minutes.