MAINE BLUEBERRY PIE WITH CRUMB TOPPING

Maine Blueberry Pie with Crumb Topping image

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

Provided by Taste of Home

Time 1h

Yield 8 servings.

Number Of Ingredients 17

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

Steps:

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.

Nutrition Facts : Calories 462 calories, Fat 19g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 264mg sodium, Carbohydrate 72g carbohydrate (36g sugars, Fiber 3g fiber), Protein 4g protein.