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Maine Blueberry Pie with Crumb Topping

 Maine Blueberry Pie with Crumb Topping
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
8 ServingsPrep: 15 min. Bake: 45 min. + cooling

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

  • Preheat oven to 400°. 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

2 of 2

Maine Blueberry Pie with Crumb Topping (continued)

Directions (continued)

  • 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 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.
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