| INGREDIENTS | |
|---|---|
| 1 unbaked 9-inch pie crust | |
| ------ | |
| 3/4 cups sugar | |
| 1/3 cup flour | |
| 3 tablespoons lemon juice | |
| 5 cups blueberries, fresh or thawed frozen | |
| ------ | |
| 2/3 cup brown sugar | |
| 3/4 cup rolled oats | |
| 1/2 cup flour | |
| 1/2 teaspoon cinnamon | |
| 6 tablespoons cold butter or margarine | |
| ------------------------------ | |
DIRECTIONS |
|
|---|---|
| - Preheat oven to 350 degrees F (for pre-baking pie crust). Line unbaked pie crust with aluminum foil weighted down with pie weights (or dried beans). Bake in 350 degree F oven for 10 to 12 minutes. | |
| - Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, stir together the sugar and flour. Gently stir lemon juice in the blueberries, then add sugar/flour mixture. Pour into the pie crust. | |
| - In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Cut in butter until mixture is crumbly. Spread the crumb topping evenly over the pie filling. | |
| - Bake for 40 minutes in the preheated 375 degree F oven, or until browned on top. Cool over a wire rack. | |
| View Crisco Single Pie Crust recipe here . |
| Vitamin A | 327% |
| Vitamin C | 380% |
| Calcium | 21% |
| Iron | 90% |
