July is the time when wild blueberries appear on the scene at Lake of the Woods. Use this recipe for either wild or tame blueberries and get a taste treat!!

Prep Time15 min Cook Time1 hour 15 min

Ingredients

• 1 sheet refrigerated pie crust
• 6 cups fresh or frozen wild blueberries
• 3/4 cup sugar
• 3 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon

  

• 1 teaspoon minced fresh thyme, optional
• 1/2 teaspoon grated lemon zest, optional
• 1 tablespoon butter, cubed
• TOPPING:
• 12 shortbread cookies
• 3 tablespoons quick-cooking oats
• 3 tablespoons brown sugar
• 3 tablespoons butter, cubed
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• Dash salt
• Whipped cream

Directions

1. Preheat oven to 400°. Unroll pie crust into a 9-in. cast-iron skillet or deep-dish pie plate; flute edge.
2. In a large bowl, combine the blueberries, sugar, flour, cinnamon and, if desired, thyme and lemon zest; toss gently. Spoon into crust; dot with butter.
3. In a food processor, cover and process cookies until coarsely chopped. Add the oats, brown sugar, butter, flour, cinnamon and salt; process until crumbly. Sprinkle over berry mixture.
4. Bake 45 minutes, lowering the temp to 350 and baking for another 30 minutes until crust is golden brown and filling is bubbly. Cover edge with foil during the last 15 minutes if necessary to prevent overbrowning. Cool on a wire rack. If desired, serve with whipped cream.