Blueberry Crumble Pie

You Will Need:

• 3 cups blueberries – pick through to make sure there aren’t any stems
• 1/3 cup sugar
• 2 teaspoons cornstarch
• 1 tablespoon flour
• 1 teaspoon lemon paste – I use this one (paid link)
• 1 pie crust – I use store bought
• Crumb topping (recipe follows)
• Ice cream and/or whipped cream, for serving

Crumb Topping:

• ½ cup rolled outs
• 1/3 cup flour
• 2 tablespoons brown sugar
• ¼ teaspoon cinnamon
• 4 tablespoons butter, cold

Instructions:

• Preheat oven to 350 degrees.
• Toss the blueberries with the sugar, cornstarch, flour, and lemon paste. The berries will be coated, and some powder left in the bottom of the bowl.
• Unroll and press the crust into a 9 ½ inch pie plate, crimping or pinching the edges.
• Pour the blueberry mixture into the crust.
• Make the crumb topping – Cut the cold butter into small cubes/pieces. Place the oats, flour, brown sugar, cinnamon, and butter into the bowl of a food processor. Pulse until the mixture is crumbly and has some larger pieces. 
• Put the crumb topping on top of the blueberry filling. Cover pie with foil and place the pie plate on a baking sheet (to avoid bubbling over). Bake the pie for about an hour, covered, until the blueberry filling is bubbling. Uncover and bake another 10-20 minutes until the topping is golden brown.
• Serve warm or room temperature, top with ice cream or whipped cream if you wish.