Easy BLUEBERRY CRUNCH Pie Will Impress Your Thanksgiving Dinner Guests | Thanksgiving Pie Collab

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BLUEBERRY CRUNCH PIE
Topping: 2\3 c. brown sugar
3\4 c. oatmeal
1\2 c. flour
1\2 tsp. cinnamon
6 Tbsp. butter
Mix with pastry blender or fork to make coarse crumbs. Set aside.
Filling: Mix 1 cup blueberries with 3\4 c. sugar. Heat slowly until sugar is dissolved and mixture is very liquidy. Stir together 3 Tbsp. cornstarch with 3 Tbsp. water. Gradually add to blueberry mixture and bring to a boil. Cook about 1 minute until clear and thick. Allow to cool for a few minutes before adding in 3 more cups of blueberries, 1\2 tsp. cinnamon and 1\4 tsp. nutmeg. I completely forgot to add the butter. It was great, but the butter does add a depth of delicious flavor. Pour into unbaked pie crust. Top with oatmeal topping mixture and bake at 375 degrees for 40 minutes or until crust is golden brown. Allow to cool before serving. We like our pies chilled best.

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Hi friends! I'm Jennifer, a fifty-something wife and mother of 7 children ages 10 - 26. We are Catholic. We homeschool. We cook from scratch. We farm cranberries. We drink coffee. We advocate for Down syndrome awareness. We are loud. We are chaotic.

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Easy BLUEBERRY CRUNCH Pie Will Impress Your Thanksgiving Dinner Guests | Thanksgiving Pie Collab
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