1 pre-made pie crust
½ cup sugar
1 ½ Tbsp cornstarch
2 pints fresh blueberries
Juice from 1 lemon
2 ¼ cups flour
½ cup light brown sugar
2 Tbsp cinnamon
2 sticks unsalted butter, cut into pieces

Preheat over to 375F.

Prepare crust into a 9-inch pie plate.

In a large blue, add blueberries, Squeeze juice of 1 lemon over blueberries (be careful not to get the seeds in). Add sugar and cornstarch and toss. Pour berries into pie crust.

In a bowl, mix flour, brown sugar and cinnamon. Add butter and using a pastry blender of fork, cut in butter into the mixture until you get a crumbly mixture.

Sprinkle crumb mixture on top of blueberries, making sure it is evenly spread.

Bake at 375 for 45 minutes or until the topping is golden brown.

Serve warm or cold with a scoop of vanilla ice cream.