BLUEBERRY PIE

What you need:

FILLING:

1 pie shell (I like the pillsbury already made ones)

4 & 1/2 cups wild blueberries

1/2 cup white sugar

1 tbsp flour

1 tsp cinnamon

1 tsp nutmeg

1 tsp lemon zest (grated lemon peel)

Dash of salt

Dash of lemon juice

CRUMB TOPPING:

1/3 cup white sugar

3/4 cup flour

3/4 cup butter (I used unsalted)

WHAT YOU DO:

Combine all filling ingredients into a large bowl and stir gently until mixed together well

combine all crumb crust ingredients into a small bowl and use a pasty cutter, knife or your fingers to mix together – it should not be smooth, you want it to look like crumbs.

Pour filling into pie shell

Sprinkle crumb topping evenly around

Bake at 400 for 35-40 minutes until blueberries are bubbling and top just begins to get golden brown. If it’s not bubbling yet turn heat down to 325 and allow to cook till crust browns and filling is bubbling.

You can put tinfoil on your crusts half way through if they start to brown, or turn your heat down.

Let sit at least an hour :))