Ingredients
1 sheet refrigerated pie crust6 cups fresh or frozen wild blueberries3/4 cup sugar3 tablespoons all-purpose flour1/8 teaspoon ground cinnamon1 teaspoon minced fresh thyme, optional1/2 teaspoon grated lemon zest, optional1 tablespoon butter, cubedTOPPING:12 shortbread cookies3 tablespoons quick-cooking oats3 tablespoons brown sugar3 tablespoons butter, cubed2 tablespoons all-purpose flour1/4 teaspoon ground cinnamonDash saltWhipped cream
Preparation
Preheat oven to 400°. Unroll pie crust into a 9-in. cast-iron skillet or deep-dish pie plate; flute edges.
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.
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.
Bake until crust is golden brown and filling is bubbly, 45-55 minutes. 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.
