Blueberry pie

My family goes crazy when its blueberrie season. They have this obsession with blueberries that I just don't understand. I hate blueberries. To me, blueberries are like these little nasty blue tomatoes (which I also hate) that are sour and filled with crap. But for some odd reason, I love blueberrie pie.

The only problem being, that I had to pick my own blueberries in order to make pie, and it happened to be during a thunderstorm. I almost got struck by lightening a couple of times, but it was worth it. This pie was crazy good.

I had trouble deciding between blueberrie pie, or like a crumble. I decided to combine them.

This was definitly one of my better ideas, because it was amazingly good! There was some extra blueberries and crumble mixture, so I made some in ramakins.

Blueberrie pie/ crumble

crust: (9")

• 1/3 cup plus 1 tbs butter
• 1 cup flour
• 1/2 tsp salt
• 1 tbs sugar
• 4-5 tbs cold water

Cut butter into flour, salt, and sugar mixture until the particles are the size of small peas. Sprinkle water a tablespoon at a time untill mixture comes together. Gather pasty into a ball, and flatten into a disk. Let chill in the fridge.

Blueberrie mixture:

• 1/2 cup sugar
• 1/3 cup flour
• 1/2 tsp cinn
• 4 cups blueberries
• 1 tbs lemon juice
• 2 tbs butter
• Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, and cinn (optional). Stir in blueberries. Turn into pastry lined pie plate. Sprinkle with lemon juice and dot with butter. Cover with crumb topping -->
  Cover the edges of your pie with aluminum foil to prevent burning. Remove the last 15 min. of baking. Bake until crumble is golden brown, 35-45 min.
  
  Crumb topping:
  Baking and Books
  
  
• 1 1/3 cup flour
• 1 tsp baking powder
• 3 tbs sugar
• 3 tbs raw sugar
• zest of one lemon
• 1 stick of butter at room temp.

Combine ingredients with a mixer or food processor.