Blueberry Crumb Pie

Ingredients and Instructions

4 cups of blueberries

1/2 cup of granulated sugar

1 teaspoon of grated orange zest (optional)

2 tablespoons of quick-cooking tapioca

Topping

1/2 cup of garnulated sugar

1/2 cup of all-purpose flour

1 teaspoon of ground cinnamon

1 tablespoon of confectionaer's sugar

heavy cream

4 tablespoons (1/2 stick) of unsalted butter, chilled and sliced

1 unbaked single pie shell

Preheat oven to 450. In a large bowl mix the blueberries, tapioca, sugar, and orange zest and gently

stir and let stand for 15 minutes. Topping: In a medium size bowl combine the sugar, flour and cinnamon.

Cut in butter with a pastery blender until evenly crumbly. Turn the blueberry mixture into prepared

pie shell. With your fingers, crumble the topping all over the filling. Bake for 10 minutes, then

reduce the oven temperature to 350 and bake about 30 minutes longer. Until the crust and toping are

golden brown. Place on a rack to cool. before serving sift the confectioner's sugar over the top and

serve with Ice cream if desired.