“BLUEBERRY BUTTER CRUNCH” (pie)
Ingredients:
9” refrigerated (or frozen) pie shell
1 pint fresh blueberries
1 cup all-purpose flour
1 cup granulated sugar (plus 1 Tbsp.)
12 Tbsp. (1½ sticks) salted butter, melted
1 egg
1tsp. vanilla extract
Instructions:
Pre-heat oven to 350 degrees
Gently rinse blueberries in cool water
Sprinkle with 1 Tbsp. sugar and set aside
Melt butter (approx.. 15-17 seconds in microwave)
In a lg. bowl, mix the flour and sugar together
In a sm. Bowl, whisk the egg and vanilla extract together
Combine all ingredients, including the melted butter into the large bowl
Stir until the batter is a wet and thick consistency
Place the blueberries into the pie shell (set 10 aside)
Pour the batter onto the blueberries and spread evenly (try not to pop the blueberries)
Garnish the 10 extra blueberries on top
Bake 45 minutes, or until the blueberries start bubbling and the crust is slightly golden on the edges
Let cool 10 minutes before serving (may served chilled, at room temperature or slightly heated in microwave)
Garnish with whipped topping or ice cream (optional)