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Blueberry Butterscotch Pie

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Servings 0

Ingredients
  

  • 1 pie crust, unbaked
  • 1 1/2 tsp Fresh lemon juice
  • 1 pint fresh blueberries
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 1/4 cup butter
  • Pkg Butterscotch morsels (if it's a 12 oz bag you are only using half the bag).
  • 1/8 tsp salt
  • 3/4 cup flour

Instructions
 

  • Preheat oven to 375 degrees
  • Combine lemon juice and blueberries in a bowl.
  • Stir in sugar, 1/4 cup flour, cinnamon, and 1/8 tsp salt. Gently mix
  • Pour into 9 inch unbaked pie shell. Cover edges with foil or a pie crust shield and bake for 20 minutes.
  • While the pie is baking, melt butterscotch morsels and butter in a small saucepan over medium heat.
  • Constantly stir until melted. Do not let it burn.
  • Remove from heat, stir in remaining 3/4 cup of flour and 1/8 tsp salt.
  • Stir with a fork until it forms large crumbs.
  • Transfer mixture to a small freezer safe, heat proof bowl and place in freezer while pie continues to bake so the mixture firms up. You may want to do this step first before baking the pie so it has time to chill. This makes it more a "crumble" topping for the pie if you chill it first.
  • When the pie comes out of the oven, take the chilled crumble mixture and toss it again with a fork to break up the crumbs slightly.
  • Sprinkle evenly over the top of the pie.
  • Bake the pie for another 25 minutes. Watch the edges of the crust and if they start to brown too much cover again with foil.
  • Let pie cool and serve with vanilla ice cream or whipped cream.
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