Blueberry Crumble Pie

Remember those blueberries I was talking about picking up to freeze and back with while I was on vacation?  Here is one of the recipes I made right away but you could easily use frozen blueberries that have been defrosted at room temperature.  I used a single refrigerated pie crust baked at 375 degrees for 10 minutes but you could use a homemade crust if you have the time.  

While your pie crust is baking, mix 5 cups of blueberries with 3/4 cup sugar, 1/3 cup flour, 2 teaspoons fresh grated lemon peel, 1/4 teaspoon nutmeg, and 1 tablespoon lemon juice.  

Pour mixture into the half-baked pie crust.

Make your crumb topping with 1 stick of butter, 1/2 cup of sugar, 1/2 cup of brown sugar, 1/4 cup of flour and 1/2 teaspoon cinnamon.  Cut together with a knife & fork until the butter is the size of peas.  Spread evenly over the blueberries and bake at 375 degrees for 25 minutes.  Make sure to place on a cookie sheet so any run-over does not burn in the oven.  

Cover the edges of the pie crust with foil if they are starting to get too dark and continue baking another 25 minutes or until the crumb crust is golden brown and firm.