| Ingredients | Directions | |
| 1) | 1 (9 inch) unbaked pie crust |
Preheat the oven to 375 degrees F. Place pie crust in a pie plate and flute/crimp the edges. In a large bowl, mix together the sugar, flour, and cornstarch. Add lemon zest, juice, and blueberries. Pour into the pie crust. For the topping, in a bowl mix together all the ingredients accept the butter. Cut butter in using a pastry cutter or a fork, mix until crumbly. Pour crumb topping evenly over the pie. Pat up lightly. Bake for 40 minutes or until golden brown. Cool, and then serve with whipped cream. |
| 2) | 3/4 cup sugar | |
| 3) | 1/3 cup flour | |
| 4) | 1 tbsp cornstarch | |
| 5) | 2 tsp grated lemon zest | |
| 6) | 1 tbsp lemon juice | |
| 7) | 5 cups fresh blueberries | |
| Crumble topping | ||
| 8) | 2/3 cup packed brown sugar | |
| 9) | 3/4 cup rolled oats | |
| 10) | 1/2 cup flour | |
| 11) | 1/2 tsp cinnamon | |
| 12) | 6 tbsp butter; cut up | |