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
Recommended: 22 Best Summer Pies
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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
- 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 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.
Originally published as Maine Blueberry Pie with Crumb Topping in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p224
Reviews forMaine Blueberry Pie with Crumb Topping
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jul. 23, 2016
"So easy but so delicious. I used vanilla wafer crust and vanilla wafers in topping."