Blueberry Pie

Every July I host a lobster party and since the crustaceans I serve are from Maine, I always find a way to make a dessert with blueberries as those just scream “MAINE” to me. Since I live in New Jersey, I have some of the best blueberries I could hope for (get it, garden state?).

This year, I knew I wanted to serve a blueberry pie but I also was drawn to a cobbler so I combined both and made a crumb top blueberry pie.

This is the very best blueberry pie I’ve had or made and I’d love to hear your feedback if you make it.

Crump Topping Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup light-brown sugar
• 1/3 cup granulated sugar
• ¼ tsp. salt
• ¼ tsp. cinnamon
• 1 ½ sticks chilled butter, cut into pieces

Pie Ingredients

• 3 pints (6 cups) cups blueberries
• 1 cup granulated sugar
• 3 Tbsp. all-purpose flour
• 1 Tbsp. freshly-squeezed lemon juice
• 1/8 tsp. salt
• Fail-Proof Pie Crust
• ½ recipe of crumb topping

Crumb Topping Directions

1. In a bowl, mix, flour, light-brown sugar, granulated sugar, salt and cinnamon.
2. With your hands, work butter pieces in the flour mixture until large clumps form. Divide mixture in half and freeze half the mixture in a plastic storage bag.

Pie Directions

1. Preheat oven to 400 degrees.
2. Combine the blueberries, sugar, flour, lemon juice and salt. Pour the blueberry mixture into the pie crust and sprinkle with half a recipe Crumb Topping.
3. Place the pie on a foil-lined baking sheet and place in the lower third of the oven. Reduce oven heat to 350 degrees and bake until crust browns and blueberries are bubbling, 90 minutes. If the crumb topping or crust is browning too quickly, tent with foil.
4. Let cool 6 hours.

Makes 8 servings.

Inspired by this recipe.