Ingredients and Weight:
- Blueberry: 6 cups (900g)
- Granulated Sugar: 2 cups (400g)
- Cornstarch: 4 tablespoons (60g)
- Ground Cinnamon: 1/2 teaspoon (3g)
- Grated Lemon Zest: 1 teaspoon (5g)
- Pie Crust: 2 pre-made 9-inch (23cm) pie crusts
- Butter: 1 cup (226g), melted
- Graham Cracker Crumbs: 1 cup (120g)
- Rolled Oats: 1 cup (80g)
- Light Brown Sugar: 1 cup (200g)
Preparation Time:
30 minutes
Cooking Time:
60-75 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine blueberries, granulated sugar, cornstarch, cinnamon, and lemon zest. Toss to coat.
- Transfer blueberry filling to one of the pie crusts. Top with the second pie crust and crimp the edges.
- In a separate bowl, combine melted butter, graham cracker crumbs, rolled oats, and brown sugar. Mix until crumbly.
- Sprinkle the crumb topping evenly over the pie.
- Bake for 60-75 minutes, or until the crust is golden brown and the filling is bubbling.
Nutritional Information:
Per serving (1/8 of the pie):
- Calories: 450
- Fat: 20g
- Carbohydrates: 65g
- Protein: 5g
Dish Characteristics:
- Sweet and tangy blueberry filling
- Crispy and buttery crumb topping
- Perfect balance of flavors and textures
User Comments:
- "This pie is absolutely delicious! The filling is bursting with blueberry flavor and the crumb topping is heavenly."
- "I've tried many blueberry pies, but this one is by far the best. The combination of the sweet blueberries and the crunchy topping is irresistible."
- "I love that this pie is not too sweet. The tartness of the blueberries is perfectly complemented by the sweetness of the crust."
Special Precautions and Tips:
- Do not overfill the pie crusts, as the filling will expand during baking.
- Allow the pie to cool for at least 30 minutes before serving. This will help the filling to set and prevent it from becoming runny.
- Serve the pie with a scoop of vanilla ice cream or whipped cream for an extra sweet treat.
