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|Blueberry Crumb Pie|
"This is the nice blueberry pie that any of my circle of relatives has ever had."
- 1 (nine inch) unbaked pie crust
- 3/four cup white sugar
- 1/3 cup all-cause flour
- 2 teaspoons grated lemon zest
- 1 tablespoon lemon juice
- 5 cups clean or frozen blueberries
- 2/3 cup packed brown sugar
- 3/four cup rolled oats
- 1/2 cup all-reason flour
- 1/2 teaspoon ground cinnamon
- 6 tablespoons butter
|Prep : 30M||Cook : 8M||Ready in : 1H10M|
- Preheat the oven to 375 stages F (190 levels C).
- Press the pie crust into the bottom and up the edges of a 9 inch pie plate. In a massive bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir within the blueberries. Pour into the pie crust.
- In a medium bowl, stir collectively the brown sugar, oats, flour and cinnamon. Mix in butter the use of a fork till crumbly. Spread the crumb topping evenly over the pie filling.
- Bake for 40 mins inside the preheated oven, or till browned on top. Cool over a twine rack.
- Reynolds® Aluminum foil can be used to keep food moist, cook it lightly, and make clean-up less difficult.
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