Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2
lb fresh blueberries
1/2
cup granulated sugar
3
tablespoons cornstarch
1/4
teaspoon ground cinnamon
Grated peel of 1 lemon
1
cup Gold Medal™ all-purpose flour
1/4
cup packed brown sugar
1/2
teaspoon ground cinnamon
1/4
teaspoon salt
5
tablespoons butter, melted and cooled
Preparation
Heat oven to 400° F. Place both pie crusts in half-sheet pan, overlapping slightly. Fit into pan, pressing into corners. Trim edges to about 1/2 inch overhanging sides of pan, then fold over and tuck into pan.
In large bowl, toss Filling ingredients. Dump into crust.
In small bowl, mix Topping ingredients with fork. Use fingers to form olive-sized chunks of topping. Scatter over top of filling.
Bake 40 to 45 minutes or until topping is golden and blueberry filling is bubbling. Cool slightly. If desired, serve with vanilla ice cream or whipped cream.
