Blueberries are in season!

I found a blueberry farm close to home and took home 2 1/2 pounds for 6.35!  Throughout the season I am going to chronicle my use of blueberries.  Feel free to post your own blueberry ideas.


The recipes in this article came from allrecipes.com.  I have used this site almost daily for the last two and a half years and highly recommend it.  


1) Blueberry Crumb Pie


This is your ordinary blueberry pie on the bottom with crisp topping on top!  It is easy to make and cinnamon gives it a delicious twist.

Blueberry Crumb Pie 

Ingredients

• 1 (9 inch) unbaked pie crust
• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 2 teaspoons grated lemon zest
• 1 tablespoon lemon juice
• 5 cups fresh or frozen blueberries
•  
• 2/3 cup packed brown sugar
• 3/4 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 6 tablespoons butter

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
3. In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
4. Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

Myapron Recommendation: The only change I made was I added a tsp of cornstarch to the flour, sugar, lemon juice mixture because some of the reviews noted that it was a little runny.  Also, I omitted the lemon zest because I did not have a lemon to zest and I will omit it again because when I did put it in, it made the pie too "lemony."  This pie was delicious and went over well when I brought to a dinner.