BLUEBERRY PIE with Streusel Topping
1 unbaked pie crust
4 cups blueberries, fresh or frozen
1/2-3/4 cup sugar (depending on the sweetness of your berries)
1/4-1/3 cup flour (depending on the juiciness of the fruit)
1/2 teaspoon cinnamon
Zest from 1 lemon
Juice from 1 lemon
Butter for the pie dish
Streusel Topping (recipe follows)
Preheat oven to 350 degrees. Butter a ceramic pie dish.
Make the streusel topping. Set aside.
Sprinkle flour on your counter and roll out the crust into a 12” circle. Carefully lift and set into the pie dish, allowing the pastry to drape over the edges of the dish. Fold the edge under and pinch around the pie.
Place the blueberries in a large bowl. Sprinkle with the sugar, flour, cinnamon and lemon zest. With a large spoon, mix gently but well. Add the lemon juice and mix again. Set aside.
Pour the blueberry mixture into the pastry-lined pie dish.
Evenly sprinkle with the streusel topping.
Use a pie ring, or cut strips of foil, and cover the edge of the crust. Place in oven and bake for 50 minutes. Remove the foil or pie ring, and bake for 10 more minutes, until the streusel is deep golden brown.
Makes 8 servings.
Streusel Topping:
Combine 1/2 cup sugar, 3/4 cup flour, and 1/3 cup butter using a pastry cutter, two knives or your fingers until crumbly and well mixed. Sprinkle over pie filling before baking.
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