Maine Blueberry Pie with Crumb Topping Recipe

Be the first to write a review

Rate recipe

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

[X]

Rate Maine Blueberry Pie with Crumb Topping Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Maine Blueberry Pie with Crumb Topping Recipe

Prep: 15 min. Bake: 45 min. + cooling

Yield: 8 Servings

15 45 60

Ingredients

1 sheet refrigerated pie pastry
6 cups fresh or frozen blueberries
3/4 cup sugar
3 tablespoons 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 all-purpose flour
1/4 teaspoon ground cinnamon
Dash salt
Whipped cream

Directions

Unroll pastry into a 9-in. deep-dish pie plate; flute edges.
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.
In a food processor, cover and process cookies until coarsely chopped. Add remaining topping ingredients; process until crumbly. Sprinkle over berry mixture.
Bake at 400° for 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.

Nutritional Facts 1 piece (calculated without whipped cream) equals 462 calories, 19 g fat (8 g saturated fat), 25 mg cholesterol, 264 mg sodium, 72 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Maine Blueberry Pie with Crumb Topping in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p224