Blueberry Crumble Pie

By charlotteh371

Ingredients

• 1 9 inch frozen pie shell
• 1 1/4 cups plus 2 tbsp. sugar, divided.
• 3/4 cup apple juice
• 1 tsp lemon zest, divided
• 2 tbsp blueberry jam
• 1/2 tsp vanilla extract
• 3 tbsp cornstarch
• 4 1/2 cups fresh blueberries divided
• 10 tbsp unsalted butter, cold and cubed
• 1 1/4 cups flour
• 1/3 tsp salt
• 1/2 cup buttermilk
• 1 1/4 cup rolled oats

Preparation

Step 1

Bake the pie shell according to package directions, and then let cool completely. To make the blueberry filling; in a medium pot, bring 1/2 cup sugar, apple juice, 1/2 tsp lemon zest, jam and vanilla to a boil over medium high heat, whisking slowly. in a small bowl, combine 1/4 cup sugar with cornstarch, then slowly whisk the mixture into the pot. Bring back to a boil.

Reduce heat to low, stir in 2 cups of blueberries and cook for 3 mins,stirring often. Remove from heat, and stir in 2 cups blueberries. Pour the filling into the cooked pie shell. Chill in the fridge for 2 to 3 hours. To make the crumble: preheat the oven to 350. in a mixer fixed with a paddle attachment, combine butter, flour, 1/2 cup plus 2 tbsp sugar, salt, buttermilk and rolled oats and mix on low until it just comes together.

Drop teaspoon size pieces of mixture onto a parchment lined baking sheet and bake until lightly golden brown, 30 to 35 mins, turning pan halfway through. Let cool and break into small pieces. To serve, spinkle the oat crumble on top of the pie, and warm in the oven at 350 for about 15mins. top with a handful of blueberries and 1/2 tsp lemon zest.