Blueberry Streusel Pie
We are 37 days away from Christmas and I’m giving you a blueberry pie. I know, I should have made something like a cranberry or a pumpkin pie tart (wait, I already did that—ha! shameless plug for a few old posts). But seriously, I had to make this. I love berry pies of any sort and I had a plethora of blueberries just on the edge of turning, so there you have my true reason for making this.
As it turned out—perfect since I’m still working on my pie making skills. Along with that, I wanted to try this double-crusted blueberry pie with a streusel topping.
I’m happy to report the streusel was a good call, especially since that gave the crust an added oomph. Something that helped Matt tell me I should do with every pie—um, no. But I’m glad he liked it enough to actually eat the filling with it.
Because you know how my family eats pie? They eat the crust with a smear of filling. It’s seriously ugly. And to top that off, we usually eat out of the pan. It’s not normal, but it’s tradition. What’s not normal and will never be tradition is when they leave me with most of the filling.
To solve that problem, I’ve been making mini pies lately, this seems to appease everyone’s crust love, but I kinda miss our “family-style” pie eating way.
For the recipe hit the jump to Better Homes and Garden here.