I made blueberry pies today.  I love baking.  It is my happy place.  These pies are my favorite.  The good thing is you can make them with almost any fruit.  Blueberries, strawberries, peaches, raspberries, etc.  You can adjust the spices as well.  Use more cinnamon in the topping or filling.  Or use nutmeg and cloves.  Use apples and cinnamon with a top crust instead of crumb topping.  The possibilities are endless!

Blueberry Crumble Pie

Crust:

1 ¼ C flour

¼ tsp salt

1/3 C shortening (Crisco)

4-5 T water

Filling:

½ C flour

½ C sugar

1 T cornstarch

4-6 C berries (6 C for deep dish)

Topping:

¾ C flour

¾ C sugar

6 T butter

Dash of nutmeg (or cinnamon or whatever you want-optional)

For the filling, toss together the flour, sugar, cornstarch and berries (you can adapt this to strawberries, peaches, etc).  Set aside.

For the topping combine flour, sugar (you can also use brown sugar), and nutmeg and cut in butter until pea size crumbs form.  Set aside.

Preheat your oven to 400.  For the crust combine flour and salt.  Cut in shortening until pea sized crumbs form.  Add 4 T water and stir to combine.  The dough should not be wet or sticky, but should hold together.  Add more water if needed.  Roll out on a floured surface to fit your pie dish.  Roll it up on the rolling pin to transfer to the pie dish.  Lightly press in to make sure it is flat in the corner and up the sides.

Pour your fruit filling into the unbaked crust.  Sprinkle topping over fruit.  Make sure all the fruit is covered with the topping.  Use all of it.  Put it on a cookie sheet to catch drippings and put it in the oven at 400 for 20 minutes. Then lower the temperature to 375 and bake for 40 minutes more.  If the topping isn’t browned after that you can broil it on high for just a few minutes (watch it so it doesn’t burn).  Enjoy with whipped cream or vanilla ice cream!