Happy Pi Day

When my husband was a little boy, one of his favorite books was The Blueberry Pie Elf by Jane Thayer. This was noted by his parents and one Christmas, a copy of the book was given to our youngster so that she, too, could enjoy the story. Every time we read it together, we all agree that we should make a blueberry pie. But, of course, pie isn't something we make every day or even every week. However, today is a special day. It's Pi Day! On March 14 (3.14), we celebrate the number pi and the yummy dish as well. Our day will hold a delicious savory chicken pot pie for dinner and, better yet, a rich, melting, juicy, delicious, fruity blueberry pie!

I'm a fan of crumb-topped pies because they require less pastry and give a baker a chance to add extra flavor and texture to the pie. In this case, brown sugar, oatmeal, flour, and cinnamon are blended with creamy butter to make a topping that is amazing on the pie and will help fill your home with the delicious aromas of bubbling fruit and dreamy cinnamon. I can't imagine that being unwelcome at the end of the day!

Whether today will hold pie for you or not, I hope you find a chance to enjoy this delicious recipe with your family and, ideally, spend a little time reading with your youngsters, too. I have a special place in my heart for story about a certain hard-working little elf, but spending some time to share your own favorites will help build family traditions that can be treasured for generations. And hey, maybe blueberry pie can be part of those traditions, too!

Blueberry Crumb Pie

  • 1 (9 inch) unbaked pie crust
  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 2 teaspoons grated lemon zest
  • 1 tablespoon lemon juice
  • 5 cups fresh or frozen blueberries
  • 2/3 cup packed brown sugar
  • 3/4 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons butter

Preheat the oven to 375 degrees F.

Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.

In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.

Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

  • Yields: 8 servings
  • Preparation Time: 1 hour

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