Blueberry Crumble Pie
Here's an easy recipe for blueberry pie made even easier by using canned blueberry pie filling and a crumble topping. Be sure and have vanilla ice cream on hand, because a scoop with this pie tastes heavenly.
- Preheat oven to 400°F.
- For the crumble, combine the sugar and flour, stirring well. Use a pastry blender or two knives to cut in the butter and 1 tablespoon orange zest until the mixture forms small crumbs. Set aside.
- Combine the pie filling and marshmallows in a mixing bowl, stirring gently. Sprinkle the cinnamon and the 2 teaspoons orange zest over the mixture, and stir gently until well mixed. Pour into the unbaked pie shell.
- Sprinkle and smooth the crumb topping evenly over the filling.
- Bake 30 to 35 minutes, until the crust is golden. Cool on a wire rack.
Kitchen tools you'll need for Blueberry Crumble Pie:Mixing Bowls, Pie Baker, Rubber Spatula
Ready in: 50 Min