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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