Blueberry Crumble Pie with Graham Cracker Crust

Some of our friends gave me and Louis a Fiestaware pie plate for Christmas, so of course, I had to make some pie. I really haven't perfected pie crust, so I opted for a graham cracker crust, and made this blueberry pie. It was scrumptious. I used some frozen blueberries I had left over in the freezer. It's nice to have a summery treat in the dead of winter and know that it is still locally sourced.

Blueberry Crumble Pie with Graham Cracker Crust
adapted from this recipe at Just a Pinch

Pie Crust:
1 1/2 C graham cracker crumbs
1/3 C melted butter
1/8 C water

Pie filling:
4 C frozen blueberries
7 Tbsp cornstarch
3 Tbsp water
2 Tbsp lemon juice
1/2 tsp cinnamon
2/3 C sugar

Topping:
1/4 C sugar
1/2 C whole wheat flour
1/4 C butter, softened

1. Preheat oven to 375 F 2. Combine graham cracker crumbs, melted butter and water. Press into pie plate with hands and refrigerate for 1 hour (to prevent crumbling when serving) 3. Combine 2/3 C sugar and cornstarch and mix well. Stir in cinnamon. 4. Add the lemon juice and 3 Tbsp of water and stir to mix well. 5. Pour the blueberries into the prepared crust. It will be a mound. Pour the cornstarch mixture evenly over the top. It doesn't have to be perfect. 6. For the topping, mix the 3 ingredients together using your fingers or a pastry cutter. Mixture should be crumbly. Sprinkle evenly over top of the pie. 7. Bake for about 1 hour. It should be golden and bubbly. keeps for 1 week in the fridge.