Maine Blueberry Pie with Crumb Topping

Name: Maine Blueberry Pie with Crumb Topping
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings.
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

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

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 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.