Pour the blueberry filling into the crust and top with the frozen crumb topping. Allow bars to cool on a wire rack for several hours up to overnight to allow for easier slicing and serving. Increase the oven temperature to 375 degrees F.Bake for about 70 minutes or until bubbling and the crumb topping is a light golden color.In a large saucepan combine the frozen blueberries, cornstarch, lemon zest, lemon juice, sugar, and salt.
#BLUEBERRY CRUMB PIE PLUS#
Sprinkle reserved shortbread crumble evenly over the blueberries, using your hands to squeeze the crumble to form some larger clumps. Step by step frozen blueberry pie filling. Cherry Blueberry Crumble-Top Pie 1 pound cherries (about 4 cups), pitted 2 cups blueberries 1 tablespoon lemon juice 1/2 plus 1/3 cup sugar, divided 3. Distribute blueberry mix evenly over the filling layer in the pan. For the blueberry layer, combine blueberries, sugar, lemon juice, and cornstarch in a medium bowl and toss to combine. Pour filling evenly over the crust and smooth lightly with a spatula. For the filling, whisk together eggs, sour cream, sugar, and vanilla in a medium bowl. Mix the blueberries, 1/2 cup of sugar, the flour, lemon zest, and lemon juice in a large bowl. Pour the remaining shortbread mixture into the prepared pan and press down firmly with your hands or a spatula to create a even, flat crust on the bottom of the pan. Blueberry Pie Preheat the oven to 400 degrees F. Scoop out 1-1/2 cups of the mix and set aside to use for the crumble later. Transfer the blueberry mixture to a bowl stir in the remaining 3 cups berries and 1/4 cup granulated sugar, the lemon juice, whole-wheat flour, nutmeg and salt. 
The blues never tasted so good as they do when topped with our toasty crumb topping. Mix in sugars, stirring well to combine. This pie is jam-packed with sweet and plump Michigan Rubel Blueberries.For the shortbread crust and crumble, melt the butter in a large microwave safe bowl for about 1 minute or melt butter in a large pot on the stove and remove from heat.On a lightly floured surface, unroll piecrusts, and stack together. For the ease of removal and cleanup, line a 9″ x 13″ baking pan with aluminum foil and then spritz with non-stick cooking spray. Spray a 9-inch deep-dish pie plate with cooking spray.
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