Blueberry-Lemon Crumb Pie

pie 013
Very adapted from my Mom’s 1965 copy of Farm Journal’s Complete Pie Cookbook published by Doubleday
(if you can find a copy get it!)
One Pie Crust
4 Cups Wild Blueberries (frozen are fine, I use Wyler’s)
1 Cup Sugar
3 TBL Instant Tapioca*
Grated Peel from 1 Lemon
2 TBL Lemon Juice
pinch of salt

Crumb Topping:
1 Cup Flour
1/2 Cup Lt Brown Sugar
1 Stick of Butter
Cut together, or put into food processor until well blended
Squeeze into large clumps

Combine all filling ingredients in bowl, and turn into an unbaked pie crust
Top with Crumb Topping, distributing crumbs evenly
Bake at 375 F for 45 minutes to an hour, filling should be bubbling, and crust a golden brown

*After baking countless pies for my diner, I came to the conclusion that this is the best pie thickener of all, and I use it in all my fruit pies)

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