|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|
|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|