Ingredients
CRUST:
1 pie crust, unbaked
FOR FILLING:
6-7 cups blueberries and/or blackberries
1/3 cup cornstarch
1 cup sugar
zest of 1 lemon
2 tablespoons fresh lemon juice
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon salt
FOR TOPPING:
1/3 cup butter, very slightly softened
1/2 cup brown sugar
1/4 cup flour
1 packet instant oatmeal, regular or apple cinnamon flavour
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
Preparation
reheat oven to 425°F. Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1 quart) pie plate, and trim the edge. Chill the shell for 1 hour. In a large bowl toss together well the berries, the cornstarch, the sugar, the lemon juice and zest, the spices, and the salt, mound the filling in the shell, and sprinkle the topping evenly over the top. Bake the pie in the bottom third of the oven for 20 minutes, reduce the temperature to 375°F., and bake the pie for 30 to 35 minutes more, or until the crust is golden and the filling is bubbling. Transfer the pie to a rack and let it cool.
