Blueberry Pie

Purple blueberries oozing with syrup, fresh and sweet out of the oven. That’s how homemade blueberry pie should be. This one differs from the classic because it has no lattice crust — instead, it’s topped lightly with a streusel to make the blueberries stand out, both in taste and looks.

It’s very easy to make, especially with the ready-made pie crust. I do occasionally make a homemade pie crust from Rose Levy Berenbaum, which is delicious, but for me it requires too much effort for an everyday pie. I save that effort for special pies at the holidays.

Makes one 9-inch pie

For the pie:
3/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 cup all-purpose (plain) flour
5 cups fresh blueberries
1 Tbsp. lemon juice
1 Tbsp. butter or margarine, melted
1 refrigerated pie crust

For the streusel:
1 1/2 tsp. butter
1 1/2 tsp. light brown sugar
1 1/2 tsp. sugar
2 1/2 tsp. all-purpose (plain) flour
2 1/2 tsp. whole oats

Preheat oven to 400F degrees.

In a large bowl, combine the sugar, brown sugar, flour, berries, lemon juice, and melted butter, tossing gently. In a separate bowl, combine the streusel ingredients with a fork until crumbly.

Fit the pie crust into a 9-inch pie plate, according to package directions (if the pie crust is not at room temperature, place it in the microwave for about 20 seconds on defrost). Spoon the blueberry mixture into the pastry shell, then sprinkle with streusel. Bake 40-45 minutes, covering the crust with foil during the last 20 minutes of baking to prevent burning. Place a baking sheet under the pie in the oven to catch any excess syrup.

Note: This pie is better the next day because it holds together more, but don’t let that stop you from indulging!

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