blueberry pie

We went blueberry picking at a local farm yesterday and got enough berries for a pie. We used the crust leftover from the raspberry tart, which we had frozen. The recipe is a basic blueberry pie recipe: 6 cups berries, 2 Tb lemon juice, 1/4 cup flour, 3/8 cup sugar, 1/4 teaspoon ground cinnamon, 2 Tbsp unsalted butter, cut into small pieces. We didn't have a double crust so I made a crumble for the top crust.

Crumble topping:
1 1/2 c. flour
1/4 tsp salt
1/2 c sugar
10 tb unsalted butter, melted
1 cup chopped walnuts (or pecans)

To assemble

1. Put lower crust in pie pan
2. Pour in filling
3. top with crumble topping
4. Bake 20 minutes at 425. Turn down to 350 and bake another 40 minutes or until bubbly.
   

This pie is sublime. The topping goes very will with the blueberries.

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