Update my dinner status, I'm making this tonight.
9 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Ingredients:
- 1 First Pie Crust -
- 1 I used Dr. Oketer pie crust mix
- 1 Second-Filling -
- 3 cup of blueberries rinsed gently and drained
- 1 Third- Wet Ingredients
- 3 tablespoons of water
- 2 tablespoons of lemon juice
- 1 pinch of vanilla extract
- 1 Fourth- Dry Ingredients
- 7 tablespoons of cornstarch
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1 Fifth - LAST - Crumble Topping
- 1/2 cup of flour
- 1/4 cup sugar
- 1/4 cup of melted butter or margarine
Preparation
Preheat oven to 375 Fahrenheit
Step 1.
Mix the pie crust as shown on directions of package. Or use pre-done pie shells. Use a 9" pie plate, with the pie crust on the bottom
Step 2.
Put 3 cups of fresh blueberries in a colander and rinse and drain completely. Pour the blueberries in the pie crust and let sit and do the next steps.
Step 3.
Mix all (#3) the wet ingredients in a medium bowl.
Step 4.
Mix all (#4) dry ingredients in a small bowl. Slowly introduce the cornstarch and spices into the wet ingredients, mixing with a whisk constantly so that it become a light coffee colour, MIX WELL!!! It should be the consistency of milkshake, but not too thick!
Step 5.
Pour all of step 4 into the pie plate with the blueberries. Step 4 mixture should cover all the blueberries and the berries should sit there in step 4's mixture.
Step 6.
Crumble Topping
Mix all (step 5) ingredients till it looks like little bits and uneven pieces of brown sugar. With your hand, gently shake all the topping evenly over the blueberries in the pie crust pastry and place ready pie in oven.
Bake for 60 minutes or until golden brown. Let sit and cool to warm for about 20 minutes. Serve with ice cream or whipped cream. Lovely evening dessert - Enjoy!
