1 1/4 cups freshly picked blueberries
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
2 teaspoons fresh lemon juice
1 store bought frozen 9″ pie shell
1/3 cup brown sugar
1/3 cup cold sweet butter, cut into pieces
3/4 cup all-purpose flour for crust
Preheat the oven to 350 degrees F.
To make the pie filling: Toss the blueberries, 1/2 cup of granulated sugar, 1/3 cup flour, cinnamon and lemon juice in a bowl. Place the filling in the pie shell – do not overfill – see warning below.
Combine the remaining 3/4 cup flour, brown sugar and butter and mix to a coarse meal. Scatter over top of the pie – do not make too thick – see warning below.
Bake the pie until the juices thicken and the pie is golden brown, about 50 minutes. Tent the pie with foil if needed to prevent over-browning.
Warning: If you end up with too much filling or pie crust mix, refrigerate the excess get your butt ouside and pick more blueberries to make another pie for the freezer.