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Maine Blueberry Pie with Crumb Topping

I make this delicious fruit pie with small Maine berries, but you can use any variety you like. The shortbread topping adds a sweet crunch. — Jessie Grearson, Falmouth, Maine
  • Total Time
    Prep: 15 min. Bake: 45 min. + cooling
  • Makes
    8 servings

Ingredients

  • 1 sheet refrigerated pie crust
  • 6 cups fresh or frozen wild blueberries
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon minced fresh thyme, optional
  • 1/2 teaspoon grated lemon zest, optional
  • 1 tablespoon butter, cubed
  • TOPPING:
  • 12 shortbread cookies
  • 3 tablespoons quick-cooking oats
  • 3 tablespoons brown sugar
  • 3 tablespoons butter, cubed
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • Dash salt
  • Whipped cream

Directions

  • Preheat oven to 400°. Unroll pie crust into a 9-in. cast-iron skillet or deep-dish pie plate; flute edges.
  • In a large bowl, combine the blueberries, sugar, flour, cinnamon and, if desired, thyme and lemon zest; toss gently. Spoon into crust; dot with butter.
  • In a food processor, cover and process cookies until coarsely chopped. Add the oats, brown sugar, butter, flour, salt and cinnamon; process until crumbly. Sprinkle over berry mixture.
  • Bake until crust is golden brown and filling is bubbly, 45-55 minutes. Cover edges with foil during the last 15 minutes if necessary to prevent overbrowning. Cool on a wire rack. If desired, serve with whipped cream.

Test Kitchen tip
  • When wild blueberries are in season in Maine, almost every home cook, bakery and restaurant has blueberry pie on the menu. Wild blueberries are small but packed with flavor. You can usually find them frozen but if they are hard to come by, regular blueberries will also work well.
  • Nutrition Facts
    1 piece: 462 calories, 19g fat (8g saturated fat), 25mg cholesterol, 264mg sodium, 72g carbohydrate (36g sugars, 3g fiber), 4g protein.

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