Bluebery Crumb Pie

375o 45 minutes to 1 hour


NOTE: If you do not want to spend the $$ on blueberries, use 2 cans of Comstock blueberries instead AND SKIP over the Filling ingredients AND Directions #3-7 below.



  • Filling
  • 6 cups blueberries
  • ¾ cup sugar
  • 2 wide strips lemon zest
  • 1 Tbsp fresh lemon juice
  • 3 Tbsp whole-wheat flour
  • ¼ tsp grated nutmeg
  • 1/8 tsp salt



  • ¾ cup coarsely chopped walnuts
  • ½ cup firmly packed brown sugar
  • ½ cup whole wheat flour
  • 4 Tbsp butter, melted
  • Pinch of salt



  1. Preheat oven
  2. Make the bottom crust (see Shaker pie crust recipe)(SKIP #3-7 if you are using canned blueberries)
  3. In saucepan over medium heat, combine 3 cups blueberries, ½ cup sugar and lemon zest. Crush the blueberries slightly. Bring to a simmer, stirring occasionally until reduced by half (about 20 minutes.
  4. Discard the lemon zest.
  5. Transfer the blueberry mixture to a large bowl and, stir in remaining 3 cups berries and ¼ cup sugar.
  6. Stir in the lemon juice, whole-wheat flour, nutmeg and salt.
  7. Let cool.
  8. Get out a cookie sheet
  9. In a medium bowl, combine nuts, brown sugar, whole-wheat flour, butter and salt.
  10. Squeeze the mixture into clumps with your hands
  11. Place the clumps onto the cookie sheet and then freeze for 30 minutes
  12. Pour the blueberry filling into the crust
  13. Optional: Add a handful of whole wheat flour into the blueberries (this will firm the filling up)
  14. Top the pie with the frozen crumb topping.
  15. Bake until the filling is bubbly and topping is golden brown (if the topping browns too quickly, cover it with foil)
  16. Let cool overnight or at least 4 hours.

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