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Jill’s Blueberry Crumble Pie Recipe

pie
Jill’s pie

We all know what today is… Pie day Friday! On behalf of Pie day Friday I brought another pie. It’s ok though because I love to cook and bake, so Bruce and Jude trust my pie making decisions. I wanted to share with you all my simple blueberry crumble pie recipe. I actually found the recipe on my iPhone app Epicurious; it is the best app for finding the perfect recipes. This is the perfect pie to make for Mother’s Day and for the upcoming hot, summer days. Hope you all enjoy!

(Here’s a little secret: I bought the already made pie crust. Much simpler and very tasty!)

Filling & Topping:
2/3 cup plus 3 Tbsp sugar
2 1/2 Tbsp cornstarch
1 tsp grated lemon zest
2 Tbsp fresh lemon juice
5 cups fresh blueberries
3/4 cup all-purpose flour
3 Tbsp light brown sugar
1/2 tsp cinnamon
1/4 tsp salt
5 Tbsp unsalted butter, melted and cooled

Use a 9″9 1/2″ diameter glass or metal pie dish.

Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat evenly. Let filling sit, tossing occasionally, for 20 minutes.
In another large bowl, whisk flour, remaining 3 Tbsp sugar, light brown sugar, cinnamon, and salt.  Add the melted butter; mix topping with fingertips to blend.

Assembly:
Preheat oven to 375. Spoon blueberry filling into crust, then evenly sprinkle topping.
Bake pie until filling is bubbling and crumble topping is golden, about 1 hour and 15 minutes.
(Tip: put pie dish onto a large cookie sheet because the blueberries will bubble over in oven.)
Let pie cool completely and stand at room temp. Can be made 8-10 hours ahead of time.)

Enjoy!

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