Blueberry Crumble Pie

For the filling: – 4 cups fresh blueberries – 1/2 cup granulated sugar – 2 tablespoons cornstarch – 1 tablespoon lemon juice – 1/2 teaspoon vanilla extract – 1/4 teaspoon salt

For the crumble topping: – 1/2 cup all-purpose flour – 1/2 cup rolled oats – 1/3 cup brown sugar, packed – 1/4 cup unsalted butter, cold and cut into small cubes – 1/2 teaspoon ground cinnamon – 1/4 teaspoon salt

Instructions: 1. Preheat your oven to 375°F (190°C). 2. Roll out the pie crust and place it into a 9-inch pie dish. Trim any excess crust and crimp the edges.

1. In a large mixing bowl, gently toss together the blueberries, sugar, cornstarch, lemon juice, vanilla extract, and salt until the blueberries are evenly coated. 2. Pour the blueberry mixture into the prepared pie crust, spreading it out evenly.

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In a separate bowl, make the crumble topping by combining the flour, rolled oats, brown sugar, cold butter cubes, cinnamon, and salt. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.

1. Sprinkle the crumble topping evenly over the blueberry filling. 2. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes or until the crust is golden brown, and the filling is bubbly.

If the edges of the crust start to brown too quickly, you can cover them with foil or a pie crust shield.

Once baked, remove the pie from the oven and allow it to cool for at least 2 hours before slicing. This helps the filling set.

1. Serve the blueberry crumble pie with a scoop of vanilla ice cream or a dollop of whipped cream if desired. Enjoy your homemade Blueberry Crumble Pie!

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