There is something decidedly American about apple pie, warm apple pie reminds us of autumn, and all of the holidays from the first falling leaf through Thanksgiving. But it’s June and quickly skating into July, where apples aren’t in season, but their much smaller friend is, yes Mr. Blueberry, we’re talking about you. While apple takes the American pie for the cooler months, it’s red, white and blueberry during the summer months. Of course, this recipe is tasty year round, however, incorporating it into Fourth of July festivities with a small scoop of vanilla ice cream really brings the fireworks.
Everyone has their own tricks and preferences in life, when it comes to taping a stick and baking, stay out of the way… Almost everyone chirps the cobbler topping on this pie because it’s non-traditional. What is traditional? Pie crust on the bottom, pie crust on the top, but skating outside your comfort zone in the kitchen may just bring a new world of possibilities — using cobbler topping on the blueberry pie is a prime example of that statement. Without further adieu, Oh My, Blueberry Pie with Cobbler Crust.
1 box Pillsbury Pie Crust — you’ll only use one crust in the package of 2
6-8 cups fresh blueberries. If you’re using blueberries from the produce section, 6 cups should suffice, however, we often use wild Maine blueberries from the bushes at the lake house and 8 cups is necessary because they’re drastically smaller than the ones you find in the store. If you can utilize the fresh wild blueberries, we highly suggest it — it makes this recipe all that much tastier!
1/2 cup sugar
1/4 cup tapioca
1 tablespoon lemon juice
Cobbler Crumb Topping
1 cup flour
1/2 cup brown sugar — our preference is light brown, but either light or dark will work just fine.
1/2 cup butter softened at room temperature
1 teaspoon cinnamon
1/2 teaspoon salt
1. In glass pie dish, press one package of crust into the dish, making a small crust edge on the upper sides of the pan as well, set aside.
2. In large bowl, mix all of the blueberry filling ingredients thoroughly, then pour into pie dish over crust
3. In separate bowl, mix all of the cobbler crumb topping ingredients thoroughly — you’ll want a crumbly consistency, once you’ve achieved that, pour onto the blueberry filling and spread evenly.
45-50 minutes at 400 degrees or until blueberries are soft and the crumb topping and crust both tinged golden brown