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Michelle Losey's Blueberry Pie w/Crunch Topping

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Member since 2016
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Serves 8 | Prep Time | Cook Time

Why I Love This Recipe

While growing up we had blueberry bushes and that meant fresh blueberries! My fav!!!

Ingredients You'll Need

1 deep dish pie pan
Take empty pie pan you are going to use and fill it w/ your blueberries. Pour into bowl and wash and dry your pie pan
*NOTE: if using frozen blueberries completely defrost and strain before using!
Couple dashes salt
About 2/3- 1 cup sugar
Aprox 2 1/2- 3 TBS cornstarch
1 tsp vanilla
1- 2 tsp lemon juice
1 premade or homemade deep dish crust
Tin foil

3/4 cup quick cooking oats
3/4 cup packed light brown sugar
3/4 cup all-purpose flour


Fill pie pan w/ berries to measure and pour into bowl

Add vanilla and sugar mix well and let sit

Put pie crust in pan

Add a couple dashes of salt and sprinkle cornstarch over top and mix well

Pour berries into crust and add topping

Cover edges of crust w/tin foil so they don't burn

Bake at 350 Until topping is golden brown


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