Blueberry Crumb Pie

Blueberry Crumb Pie 1 deep dish pie crust (see my recipe in description) 5 cups fresh blueberries 1 Tablespoon fresh lemon juice (optional) ¾ cup sugar ½ teaspoon salt ½ cup all-purpose flour (sometimes I use ¼ cup) TOPPING ⅔ cup brown sugar, packed ½ cup all purpose flour ¾ cup quick-cooking (1 minute oats) ½ teaspoon cinnamon 6 Tablespoons butter, softened Preheat oven to 375. Rinse blueberries gently under cool water and drain. Place blueberries in a large bowl and drizzle with lemon juice if using. Set aside. In a small bowl combine next 3 ingredients (sugar, salt, flour). Sprinkle flour mixture over blueberries. Use your hands to gently toss the blueberries to get them coated.Set aside. Press the pie crust into a lightly greased deep dish pie plate. Pour the blueberries onto the crust and spread in an even layer. In a small bowl, stir together, brown sugar, oats, flour and cinnamon. Cut in the butter with a fork and stir until mixture is crumbly. Sprinkle crumb mixture evenly ontop of the blueberries. Bake for 35-45 minute or until golden. Let blueberry crumb pie rest for 10-15 minutes before cutting. Enjoy NOTES ~TIPS~ I've never used frozen blueberries in this recipe so if you do, I can't promise you anything. Feel free to mix it up! Blueberries and raspberries go great together! Be careful when washing and mixing up the blueberries. They are very fragile.