We had about 14 oz fresh (but too soft) blueberries and a frozen pie crust, so we tried this recipe: https://www.geniuskitchen.com/recipe/blueberry-crumb-pie-34185 Because we used frozen pie crust, we let it come to room temperature for 10 mins, and then poked the bottom of the crust a few times with a fork before scooping in the blueberry filling. For the crumb topping, we found 2 Tbsp softened unsalted butter inadequate (see Note below). So we took 1 Tbsp cold unsalted butter, diced it into 12 pieces (2 slices cut into 6 cubes each) and then scattered the pieces over the blueberry filling. Then we covered the butter/blueberry filling with the crumb topping. We baked the pie at 375 for 45 mins. (Jan. 2019)
Note: We found the filling great in terms of texture and being not too sweet. However, we found the crumb topping too sweet, so we may reduce the brown sugar from ½ cup to 1/3 cup next time. We still will use an extra 1 Tbsp cold butter as described above to ensure no uncooked flour.
Cooking Adventures 