What happens when you have just enough pie dough left for half a pie?  Well, a pie with a crumb topping!  Or possibly a galette...but we'll get to that later. Ha!

There's so much going on in this pie, from the flaky pie crust, to the beautifully blue filling, and delicious crumb topping.  So many textures!  And you also don't have to fuss with getting a top crust on perfectly.  (Although if you're in the mood for something fancy, you can follow this recipe to make a lattice crust for the top!

You might be thinking "Kelsey!  Blueberry season is over!".  Fear not, this recipe works just as well with frozen blueberries!  So you don't have any excuses left....so go on and make some pie.

blueberry crumb pie

Directions: 

1)  Place blueberries in a large bowl, and gently stir in lemon juice and vanilla.

2)  In a small bowl, mix sugar, cornstarch and cinnamon together.

3)  Sprinkle sugar mixture over the blueberries, and stir.  Let blueberries sit for about 20 minutes until they start to juice.

*I used frozen berries once, and didn't let them sit very long once I had taken them out of the freezer. So that works too!

4)  Place blueberry filling into your pie crust.

5) For Crumbs:  Mix together flour, brown sugar and salt.  Pour melted butter over and stir together.

6)  Sprinkle crumbs evenly over blueberry mixture.

7)  Bake for about 40-50 minutes at 375 degrees, or until pie starts to bubble.

*If your pie crust starts to get dark, you can cover your pie with a bit of tinfoil!

Ingredients:

1 - 9 inch unbaked pie crust (recipe for pie crust here)

Blueberry Filling:

5 cups blueberries (fresh is best - frozen will work too)

2/3 cup sugar

2 tablespoons cornstarch

2 tablespoons lemon juice

1 tsp vanilla

1/2 tsp cinnamon

Crumb Topping:
from: epicurious - Melissa Burns

3/4 cup flour 

3 tablespoons brown sugar

1/4 tsp salt

1/4 cup + 1 tablespoon butter, melted

Happy pie making friends!

-Kelsey