Blueberry Streusel Pie

Blueberry Streusel Pie Pie 2 cans (21 oz each) blueberry pie filling (or any other fruit filling you prefer) 1 tablespoon cornstarch 1 tablespoon lemon juice and 1 teaspoon grated lemon peel, from 1 medium lemon, if desired 1 frozen deep dish pie crust (from 12-oz package) Streusel 1/2 cup all-purpose flour 1/4 cup packed brown sugar 1/4 cup butter Heat oven to 425°F; place cookie sheet in oven to preheat. In medium bowl, stir together pie filling, cornstarch, lemon juice and lemon peel. Spoon into frozen crust. In small bowl, mix Streusel ingredients with fork until crumbly; sprinkle over filling. Bake on preheated cookie sheet 30 to 35 minutes or until filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 2 hours before serving.