homemade wild blueberry pie with crumb top

How To Make homemade wild blueberry pie with crumb top

• 1

  To make the pie, preheat the oven to 400 degrees F. In a large saucepan, bring 4 cups frozen blueberries and 1 cup granulated sugar to a boil over medium-high heat. Stir/fold gently until the sugar has dissolved and there is juice.
• 2

  Mix the cornstarch with cold water in a small bowl or glass measuring cup. Pour into the berry mixture while stirring. Continue to stir gently until thickened.
• 3

  Remove from the heat. Add the rest of the pie ingredients, except the last of the berries. Fold until mixed in and the butter has melted. Fold in the remaining 1 1/2 cups berries. Cool and chill.
• 4

  Spoon the pie filling into a pie plate that is lined with the unbaked pastry. Flute the pie edge.
• 5

  For the crumb topping, place the cut butter into a medium mixing bowl. Drizzle with vanilla extract. Add 1/4 cup of the granulated sugar and the flour. Cut in the butter until crumbly.
• 6

  Sprinkle the topping over the pie. Then sprinkle with the remaining tsp sugar.
• 7

  Place into the oven. Close the door and reduce the heat to 375 degrees F. Bake about 40 minutes until it just starts to bubble and the crust is golden brown.
• 8

  Cool on the counter. Can be stored and covered on the counter at room temperature or placed into the fridge and chilled.
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