Juicy wild berries and a crunchy, spicy topping are the perfect pair for this pie!
Use a pre-made style pie crust dough (i.e. Pillsbury) from the dairy case or make your own favorite 1-crust recipe.
Roll out crust and place into a 9" glass pie-pan. Cut off any excess and flute edges.
Filling: (Note: this recipe uses frozen blueberries. If you use fresh berries, you will need to adjust the lemon juice and the thickening agents, i.e. flour and sugar.)
5 cups frozen wild blueberries.
4 T. flour
1/2 cup granulated sugar
Juice from one lemon
3/4 cup old fashioned oatmeal (uncooked)
1/3 cup brown sugar
1/3 cup all purpose flour
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/8 tsp. of freshly grated nutmeg
5 T softened butter
In a small bowl, with a pastry cutter blend topping ingredients until they resemble coarse crumbs. Set aside.
In a large bowl, mix filling ingredients and pour into prepared (unbaked) pie crust. Spinkle topping evenly over filling.
Bake in a 350 degree oven for 40 minutes. Check for even baking and cover crust edges with foil if getting too dark. Bake another 10 minutes until topping is golden brown and filling is bubbly.
Cool pie on a baking rack until room temperature. Serve with vanilla ice cream or cinnamon whipped cream.