Blueberry Pie

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This pie is amazing. Here is a list of why it is so special and easy.
Graham cracker crust
Crumb topping
No need to cook down the blueberries!

Basically you just put this thing in your oven and eat dinner. By the time you’re done eating the smell will draw you into an intense need for your delicious concoction.

What you’ll need:

A graham cracker crust
2-3 cups fresh blueberries
2-3 cups blueberries in syrup
1/4 cup butter
1/2 cup sugar
1/2 cup flour
1 1/2 cup oats
1 teaspoon cinnamon
1/4 teaspoon salt

Preheat the oven to 360 degrees. I know its a weird temperature but just do it, damn it. Mix your blueberries together. I did about half and half fresh and jarred in syrup, but you can use more or less of whichever you’d prefer. I like a little less syrup also. Dump them into your crust. I got mine for a dollar and it worked incredibly. Now mix up all your dry ingredients until they’re all blended relatively well. Doesn’t have to be perfect by any means! Crumble all that goodness on top of the blueberries. No worry if it doesn’t cover the whole thing perfectly.
Now bake for about 50 minutes, checking at 40 or so. Hey, I don’t know how finicky that oven of yours is.

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Don’t be like me and pick a bit of crumble topping off the top right after it comes out. It does a weird sizzling spell on the tongue and burns. Wouldn’t recommend it.

Wait til it cools. It took around 20 agonizing minutes, but at least you don’t get a firecracker going off in your mouth.

I didn’t get to take pictures before we devoured it. But it’s like, whatever. It is too good to wait any longer. Here are the remnants the next day, before I had a bit with my lunch…

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Ps ladies – you could totally get away with making your man think you spent all day on this incredible dessert (more like incre-dribble, am I right?!)

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