Blueberry pie

I bought a beautiful half flat of blueberries this morning at the Farmer's Market. We eat a lot of blueberries, but I know we're going to go pick blueberries next weekend, so I needed to think of something to do with part of this flat. Blueberry pie came to mind and I had a great recipe I'd been wanting to try from the Simply the Best All American Weight Watchers cookbook (with my own modifications added).

Maine Blueberry-Crumb Pie

6 cups fresh blueberries
3 tbs lemon juice
1 tsp grated lemon zest
5 tbs flour + 1/4 cup
1 refrigerated pie crust
2/3 cup + 1/2 cup sugar
1 tsp vanilla
1/2 tsp freshly grated nutmeg
2/3 cup rolled oats
1/2 tsp freshly ground cinnamon
1/2 tsp salt
3 tbs softened butter


Put the oven at 425 degrees and put a rack in the middle of the oven.

Put the pie crust in a 9 inch pie pan. Crimp the edges with your fingers and refrigerate. Meanwhile, in a large bowl, combine the blueberries, 2/3 cup sugar, 5 tbs flour, the lemon zest, 3 tbs lemon juice, vanilla and nutmeg. Stir.

To make the topping (you can make it in a food processor like I did, but I wouldn't in the future, as it ground up the oats and made it like a fine grain and that's no fun!!), combine the oats, the remaining sugar and flour, cinnamon, salt, butter. Crumble between your fingers. Add a little water if needed. It should form into clumps.

Spoon the berries into the crust. Break the topping into smaller pieces and put all over the top. I patted it down a bit.

Bake for 20 minutes. Cover loosely with foil so the top won't burn and cook for an additional 45 minutes. Let cool for 20 minutes before serving. Top with freshly whipped cream.

I thought the pie was delicious, though I wished the oats had remained whole on the topping. The rest of the family ate it and seemed to think it was ok, but wasn't overwhelmed by it. So, I'll probably keep looking for another pie recipe - but this was a good use of my blueberries and I'm thinking a piece for breakfast might be called for. :)