Blueberry Pie

I am fortunate enough to work for a doctor who's patients LOVE him (and his staff). On any given week we have patients who bring us cakes, pastries, peanut brittle, fresh veggies and fruit. They even bring him homemade moonshine!! This past week the blueberry man came with tons of blueberries. I fell in love with him last year. I made around a half dozen blueberry pies last year between Easter and Mother's Day. Dave and I did not consume all of them, but let me say it is one of his favorite desserts. Before last year I had never made a blueberry pie and I have definitely perfected the recipe. The below recipe is a combination of many, making it my own!

Disclaimer: I am more of a Sandra Lee type of cook 1/4 pre-made + 3/4 homemade= semi-homemade. That means I don't make my own pie crusts. Sorry, maybe one day. For the meantime, enjoy!!

Filling:
3 Cups of Fresh Blueberries
3 Tablespoons of Corn Starch
3 Tablespoons of Water
1 Tablespoon of Lemon Juice
½ Cup of Sugar
¼ Teaspoon of Cinnamon

Topping:
½ stick of softened butter
½ cup of sugar
½ cup of all purpose flour

Mix all filling ingredients together and pour into frozen pre-made deep dish pie crust. For topping, mix ingredients together with a fork to make a crumble topping. Sprinkle over pie. I wrap just the crust in foil or if you have one of those fancy metal crust rings you can use that. Bake at 350 degrees for 45min to 1 hr., or until topping is golden brown.

Serve warm with vanilla ice cream. YUMMY!!