Blueberry pie with the quickness!

Today let's keep it short and sweet!  This pie is easy to throw together, especially if you prep in advance and keep discs of pie crust in the freezer.  Or you can pick up your favorite crust at the grocery store.  The blueberries don't need to be cooked ahead of time, just tossed with a few ingredients and then topped with a crunchy, sweet crumble topping.  This would be lovely served warm with ice cream or whipped cream.


Blueberry Crumble Pie
1 9-inch pie pan

1 pie crust, unbaked
Filling
4 cups blueberries
zest and juice of one lemon
3/4 cup sugar (more or less depending on your taste and berries)
4 Tb. instant Clearjel (or 2 Tb. cornstarch)
pinch of salt
Topping
1 cup flour
1/2 cup rolled oats
1/2 cup brown sugar
1/4 tsp. cinnamon
1 stick butter, melted

Put a sheet pan on the lowest rack of the oven and pre-heat to 400 degrees.  Fit the crust into a pie pan and decorate the edge as desired.  Put into the freezer.

Add the lemon juice, zest, salt and half a cup of sugar to the blueberries.  Toss together and set aside.  Combine the remaining sugar and the instant Clearjel and set aside.

Combine the flour, oats, brown sugar and cinnamon in a small bowl.  Add the melted butter and mix well, until the mixture is crumbly.  Put into the refrigerator for 15 minutes.

Take the unbaked pie crust out of the freezer. Combine the sugar and Clearjel mixture with the berries and toss well to combine.  Put the berries into the pie crust.  Sprinkle the topping onto the top of the pie, breaking up with your fingers to make crumbles.  Place the pie onto the pre-heated sheet pan and bake for 30 minutes.   Then lower the oven temperature to 350 and move the pan to the center rack.  Bake for another 20 to 30 minutes, until the crust and topping is nicely browned and you can see blueberry juices bubbling through the cracks.