Blueberry Crumble Pie

Why yes, this is the third blueberry recipe this summer.  I can't help it.  I love them so.  This one is from allrecipes.com and I used the pie crust recipe featured in a tutorial at The Pioneer Woman.

1 (9 inch) unbaked pie crust

3/4 cup white sugar

1/3 cup all-purpose flour

1 Tablespoon corn starch

2 teaspoons grated lemon zest

1 tablespoon lemon juice

5 cups fresh or frozen blueberries (thawed)

2/3 cup packed brown sugar

3/4 cup rolled oats

1/2 cup all-purpose flour

1/2 teaspoon ground cinnamon

6 tablespoons butter

Preheat the oven to 375 degrees F

1.  Press the pie crust into the bottom and up the sides of a 9 inch pie plate.

2.  In a large bowl, stir together the sugar, flour and corn starch. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.

3.  In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.

4.  Bake for 40 minutes in the preheated oven, or until fruit is bubbly and topping is browned. You may need to cover the crust with foil or a pie shield after about 30 minutes to prevent over browning. Cool over a wire rack at least two hours or until room temperature.

Peanut Butter Pie

1 cup creamy peanut butter

8 oz softened cream cheese

3/4 cup sugar

1 tsp vanilla

2 cups Cool-Whip

9 inch chocolate crumb crust

Hot Fudge sauce

Cream togther the peanut butter, cream cheese and sugar and vanilla.  Fold in Cool-Whip.  Spoon into pie shell.  Cover and refrigerate several hours until well set.

Heat fudge sauce in microwave just until spreadable.  Top pie with sauce - usuall 1/2-2/3 jar.  Chill again for 30 minutes.