Maine Blueberry Pie with Crumb Topping |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I make this delicious, fruity pie with small Maine berries, but any variety can be used. Instead of the thyme and lemon peel, I prefer to use fresh lemon-thyme. The shortbread topping adds crunch and sweetness.Jessie Grearson, Falmouth, Maine Ingredients:
1 sheet refrigerated pie pastry |
6 cups fresh or frozen blueberries |
3/4 cup sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1/8 teaspoon ground cinnamon |
1 teaspoon minced fresh thyme, optional |
1/2 teaspoon grated lemon peel, optional |
1 tablespoon butter, cubed |
topping: |
12 shortbread cookies |
3 tablespoons quick-cooking oats |
3 tablespoons brown sugar |
3 tablespoons butter, cubed |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon ground cinnamon |
dash salt |
whipped cream |
Directions:
1. Preheat oven to 400°. Unroll pastry into a 9-in. deep-dish pie plate; flute edges.
2. In a large bowl, combine the blueberries, sugar, flour, cinnamon and thyme and lemon peel if desired; toss gently. Spoon into crust; dot with butter.
3. In a food processor, cover and process cookies until coarsely chopped. Add remaining topping ingredients; process until crumbly. Sprinkle over berry mixture.
4. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve with whipped cream. Yield: 8 servings.
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