Blueberry Crumb Pie

Here's what you need:

For the Pie:

• 1 - 9 inch pie crust, readymade or homemade
• 3/4 cup sugar
• 1/3 cup all-purpose flour
• Juice and zest from 1 small lemon (about 2 Tbsp. juice)
• 4 1/2 - 5 cups fresh blueberries

For the Crumb Topping:

• 3/4 cup oats
• 2/3 cup brown sugar, packed (see my homemade brown sugar recipe here)
• 1/2 cup all-purpose flour
• 1/2 tsp. cinnamon
• 1/2-2/3 cup pecans, chopped (optional)
• 6 Tbsp. butter, very cold and cut into small pieces

Preheat your oven to 375 degrees and lightly grease a shallow pie pan. Line a baking sheet with aluminum foil and set aside. 

Add your pie crust to the pie pan and press into the bottom and up the sides to form a crust. 

In a large bowl, add your blueberries, lemon juice and zest and toss gently. Add your flour and sugar and toss to coat the berries well. Pour into your pie crust. 

In another bowl, add the oats, brown sugar, flour, cinnamon and nuts. Mix to combine well. Add your COLD butter pieces and using your fingers, press pinch them into the crumb mixture creating a coarse crumb. Pour topping evenly over blueberries. 

Bake in your preheated oven until the filling is bubbly and the topping is golden brown, about 35-40 minutes. 

Remove from the oven and allow to cool on a wire rack at least 1-2 hours before serving. Enjoy with a scoop of vanilla ice cream!