Blueberry Pie with Cornmeal Crumb Top
Ingredients for Pie
- 1 refrigerated pie crust or you can make your own
- 4 cups frozen wild blueberries or 5 cups for a deep dish pie
- 1/2 cup sugar
- 2-1/2 Tablespoon cornstarch
- 1 Tablespoon butter
Ingredients for Cornmeal Crumb Top
- 1/2 Cup sugar
- 1/3 Cup flour
- 1/4 Cup cornmeal
- 1 Teaspoon cinnamon
- 3 Tablespoons softened butter
Directions for Pie
Preheat oven to 400 degrees
Defrost blueberries in a large bowl. As the blueberries defrost there will be juice in the bottom of the bowl. Do NOT toss the juice as you are going to use it in the pie filling
Roll out pie crust in a 9″ pie dish
In a medium saucepan combine 1 cup of blueberries, sugar, cornstarch and juice from defrosted blueberries, This should give you at least 2 tablespoons of juice, if you have less than 2 tablespoons of juice add some water to bring it up to 2 tablespoons. If you have more juice that’s okay too, just add it all to the pan. Bring to a boil; cook and stir constantly until the mixture is thickened and glossy blue color. Remove from heat and stir in butter. Cool for approximately 5 minutes then stir in remaining 3 cups of blueberries or 4 cups if you are making a deep dish pie.
While the filling is cooling make your cornmeal crumb topping. In a medium bowl combine sugar, flour, cornmeal, cinnamon and butter until well blended. I usually use my hands for this part to ensure that all of the dry ingredients are well combined with the butter.
Pour the filling into the pie shell. Level out the pie filling to ensure it is the same depth across your pie shell. Now you can add your cornmeal crumb topping to the top of the pie. You can just sprinkle the crumb on top and bake or you can do what I do and spread an even layer of the crumb topping across the pie. It’s really our choice on how you want the top of your pie to look when you are finished.
Place pie on a baking sheet. Bake in the bottom of the oven until crust is golden and filling is bubbling gently. About 30 minutes or about 40 minutes for a deep dish pie.
Cool completely on a rack.
Helpful Hint: Line your baking sheet with aluminum foil for easy clean up if your pie spills over.
Equipment
- Large bowl
- Medium bowl
- Medium sauce pan
- 9″ pie pan or 9″ deep dish pie pan
- Measuring cups, dry
- Measuring spoons, wet and dry
- Spoons