recipe: lemon blueberry crumble pie

hello again, monday! this weekend was such a treat: i went to bikram twice, perused the GIGANTIC fall fashion issues from vogue, vanity fair, and instyle with a glass of prosecco and a good friend, and then made a summery treat for dessert last night!

the recipe is an amalgam of several different things; i only had one frozen pie crust that i wanted to get rid of, so i got creative!

lemon blueberry crumble pie

one pre-made pie crust (i use pillsbury, but you are welcome to make your own crust!)

for filling:

2 cups of blueberries

zest of one lemon

juice from half a lemon

1/3 cup sugar

1/4 cup flour

for crumble topping:

1 stick of butter, chilled and cut into small pieces

1/2 cup oats

1/2 cup light brown sugar

2/3 cup flour

1/4 teaspoon salt

1/2 teaspoon cinnamon

directions:

1. preheat oven to 400.

2. rinse blueberries well and pick them over to remove stems.

3. combine blueberries, lemon zest, lemon juice, sugar, and flour in a large bowl.

3. roll pie crust out and fit to pie plate, crimping edges.

4. fill crust with the blueberry filling.

5. add crumble topping ingredients to food processor; pulse until you have a clumpy, crumbly texture (if it isn't clumpy, add more butter; if it's one huge ball of dough, add more flour and sugar.)

6. sprinkle crumble topping over the blueberries.

7. bake for 30-40 minutes, until blueberries are bubbling and crust and crumble topping are golden brown.

i wish i had an "after" photo, but it was eaten so quickly i didn't get a chance!