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
Total TimePrep: 15 min. Bake: 45 min. + cooling
- 1 sheet refrigerated pie crust
- 6 cups fresh or frozen wild 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 zest, 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 pie crust into a 9-in. deep-dish pie plate or cast iron skillet; flute edges.
- In a large bowl, combine the blueberries, sugar, flour, cinnamon and, if desired, thyme and lemon zest; 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 if necessary to prevent overbrowning. Cool on a wire rack. Serve with whipped cream.
Test Kitchen tip
Nutrition Facts1 piece: 462 calories, 19g fat (8g saturated fat), 25mg cholesterol, 264mg sodium, 72g carbohydrate (36g sugars, 3g fiber), 4g protein.
Originally published as Wild Maine Blueberry Pie with Quick Crumb Topping in Holiday & Celebrations Cookbook 2010
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