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 Blueberry Chef
 - Recipes for Blueberries.

BLUEBERRY CRUMB PIE

Crust:

 1 cup all-purpose flour

2 Tbsp sugar

1/3 cup butter or margarine

2 to 3 Tbsp ice water

Filling:

4 ½ cups fresh blueberries

½ cup sugar

3 Tbsp minit tapioca

1 tsp ground cinnamon

1 Tbsp lemon juice

Topping

1 cup all-purpose flour

½ cup quick-cooking oats

½ cup packed brown sugar

½ cup butter or margarine

For crust, combine flour and sugar.  Cut in butter until mixture resembles fine crumbs.  Add water until mixture just holds together.   Form into a ball, cover with plastic wrap and chill for at least 30 minutes.

On floured surface, roll dough out and place in 9-inch pie plate.  Trim edges. 

For filling, blend together blueberries, sugar, tapioca, cinnamon and lemon juice. Pour into pie shell. 

For topping, mix together flour, oats and brown sugar.  Blend in butter to make coarse crumbs.  Sprinkle on top of pie.

Bake at 350 F for 45 to 50 minutes.   Cool slightly.  Makes one pie.