In a mixing bowl, combine the blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, vanilla extract, and a pinch of salt. Gently mix until the blueberries are coated evenly.
Place the pre-made pie crust into a 9-inch pie dish. You can crimp the edges decoratively if desired.
– Pour the blueberry filling into the prepared pie crust, spreading it out evenly.
In a separate bowl, combine the flour, granulated sugar, and lemon zest. Add the cold diced butter and use your fingers or a pastry cutter to work the butter into the dry ingredients until it resembles coarse crumbs.
Sprinkle the crumble mixture evenly over the blueberry filling in the pie crust.
Place the pie in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
Allow the pie to cool for at least 30 minutes before slicing and serving. Enjoy your delicious blueberry pie with lemon crumble!
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