My favorite pie of all pies is homemade blueberry! Well….and huckleberry, too, but this one is for wild blueberry today. 😉 🙂 I keep working on it until I perfect it, and I think this is pretty close to being called done! It’s a cooked kind that never fails me, and doesn’t run all over the place when you cut into it. Even when still slightly warm! Hope you enjoy!

Cook time: 1 Hr
Prep time: 15 Min
Serves: 6-8 (1-9″ pie)

Ingredients

FOR PIE:
1 (9″) deepdish pie crust, unbaked
4 cups frozen wild blueberries (*plus more later)
1 cup plus 1 tbl. sugar
1/4 cup cornstarch
1/4 cup cold water
2 tbl. real butter
pinch of salt
1/8-1/4 tsp. cinnamon, to taste
2 tsp. vanilla
1 1/2 cups more frozen wild blueberries

FOR CRUMB TOPPING:
1/4 cup cold butter, cut up into small pieces
1/2 tsp. vanilla
1/4 cup sugar
3/4 flour
1/2-1 tsp. more sugar to sprinkle on top

Directions

1. In large saucepan, bring 4 cups frozen berries and 1 cup + 1 Tbl. sugar to a boil over medium-high heat stirring/folding gently until sugar has dissolved and there is juice. Mix cornstarch with cold water and pour into berry mixture stirring. Gently stir until clear and thickened. Remove from heat, add rest of pie ingredients except last of berries, and fold until mixed in and butter has melted. *Fold in last of frozen berries. Cool and chill. Spoon pie filling into pie plate that is lined with unbaked pastry. Flute pie edge.

2. For Crumb Topping: Place cut-up butter into medium-sized mixing bowl. Drizzle with vanilla. Add the 1/4 cup sugar and the flour. Cut in butter until crumbs. *I just do this with my fingers. Sprinkle over pie. Sprinkle top with 1/2-1 tsp. sugar. Pop into pre-heated 400 degree oven, close door, reduce heat to 375, and bake for about 40 minutes until it just starts to bubble and crust is golden brown. Remove and cool on counter. Can store, covered, on counter at room temp., or placed into the fridge and chilled.

Last Step: Don’t forget to share!