Ingredients
For the filling:
6 cups of blueberries (3 large pints)
1/4 cup flour
1/2 cup sugar (give or take)
A pinch brown sugar
1/2 teaspoon cinnamon
2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
1/8 teaspoon salt
For the topping:
1/3 cup sugar
3/4 cup flour plus a little
1 stick cold butter
a pinch of cinnamon
Pie crust
Preparation
Wash off the berries in your colander and set them aside to dry. Peel the lemon and then and collect the peel. With your grater, grind inside of peel into fine flakes until you have half a teaspoon worth. Place the blueberries in a large bowl and mix in all of the ingredients for the filling listed in Step 1. Mix thoroughly with your hands and then let is sit for a few minutes so that you can make the crumbs.
(Now would be a good time to preheat the oven to 425 degrees) Mix together the ingredients listed in Step 1 for the crumbs. With your pastry blender, mix well until you can no longer see any chunks of butter and small crumbs have formed. It helps if you pound the mixture with the pastry blender. Take pie shell out of refrigerator and fill it with your berry filling. Evenly coat the top of the berries with crumbs.
Loosely cover the pie in aluminum foil and bake for 50 minutes at 425 degrees. After the first 50 minutes, remove the aluminum foil and bake until the crumbs start turning golden brown.
