Blueberries are in season–and we’re loving it!  Can you believe we’ve nearly finished off ten pounds of blueberries in the last week?

Five cups of those ten pounds went into this AMAZING (and simple) blueberry pie…

Fresh out of the oven with a scoop of vanilla ice cream, it’s a perfect summer treat.

Fresh Blueberry Crumb Pie

1 9-inch unbaked pie crust (for homemade, I like Martha’s or Laura’s)

5 c. fresh blueberries

1/4 c. flour

2 T. cornstarch

3/4 c. sugar

1/4 tsp. salt

1 T. lemon juice

Crumb topping:

1/2 c. rolled oats

1/2 c. flour

1/2 c. brown sugar

6 T. butter, cut into small pieces

Preheat oven to 375.  In a large bowl combine blueberries, flour, cornstarch, sugar, salt and lemon juice.  Pour into unbaked pie shell.  In a medium bowl, combine rolled oats, flour and brown sugar.  Mix in butter with a fork or pastry blender until crumbly.  Spread evenly over blueberry filling.  Bake 40-45 minutes or until top is lightly browned.

Enjoy!

-Abby