Blueberry Crumb Pie

By barbsjustagirl

Ingredients

• Filling:
• 1 refrigerated pie crust
• 3/4 cup sugar
• 3 Tbsp. cornstarch
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 2 pints fresh blueberries
• grated zest of 1 lemon and juice of 1/2 lemon
• Topping:
• 1/2 cup all-purpose flour
• 2 Tbsp. old-fashioned oats
• 2 Tbsp. canola oil
• 1 Tbsp. sugar
• 1 tsp. cinnamon
• Pinch salt

Details

Servings 1

Preparation

Step 1

1.Preheat the oven to 375 F.
2. Unroll the pie crust dough onto a lightly floured surface. Roll the dough into a 12-inch round and ease it into a 9-inch pie plate, pressing it against the sides of the plate. Trim the overhanging dough along the rim of the pie plate and discard. Press the edge of the dough with the tines of a fork to form a decorative rim.
3. To make the filling: whisk the sugar, cornstarch, cinnamon, and salt in a large bowl. Add the blueberries and lemon zest and juice; toss to mix well. Spoon into the pie crust.
4. To make the topping: With a fork stir all the ingredients in a medium bowl until well blended. Sprinkle evenly over the filling.
5. Place the pie on a foil-lined baking sheet to catch any drips. Bake until the topping is golden and the filling is bubbling, 45-50 minutes. If necessary, loosely cover the pie with a piece of foil during the last 20 minutes of the baking time to prevent over browning. Let cool on a rack about 1 hour before serving.