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Glorious blueberries are making their way to our local markets, and now is the time to capture the little gems to make delicious treats. Today I will share with you yet another of my favorite pie recipes. I do seem to be on a pie kick lately (my apologies to my waistline), but pie-making is one of my favorite activities to do with the kids when we just need an indoor break from fun in the sun. I let them roll out their own little disks of dough for a little snack treat. Last night Felex filled his with chocolate chips, while Dex plopped a few apricots down and called it a day. Any way you slice it, pie-making can be fun, so get your hands in the dough and enjoy!

Blueberry Pie with Crumb Topping

Use your favorite pie crust recipe

6 cups fresh blueberries
1 cup sugar
zest of half a lemon
juice from half a lemon
1/4 cup cornstarch
pinch of salt

Roll out pie crust and fit into pie pan.

In a large bowl combine all the filling ingredients. Pour mixture into pie shell. Place pie on a baking sheet. Preheat oven to 350 degrees and prepare the topping.

For the topping

2 cups flour

1 cup brown sugar

1 teaspoon salt

1 stick unsalted butter at room temperature

In a small bowl combine all the ingredients. Working the butter with your handy dandy fingers, blend until large clumps appear.

Sprinkle the topping over the blueberries. You can be VERY generous if you like here, or save half the topping and freeze for your next treat.

Bake pie for 45-60 minutes. You will know when it is done when your house smells amazing, the crust is nice and golden brown, and the blueberries are bubbling.
Serve with a dollop of whipped cream or homemade vanilla ice cream. Enjoy!

Andrea Charroin was a trained baker and pastry chef in San Francisco before she and her family moved to Redding 11 years ago. After falling in love with Redding’s downtown, Andrea and husband Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is asked about her Marathon Bars, Orange Twists and sourdough bread.