Several years ago, my bestie shared her recipe for Blueberry Butterscotch Pie. Originally, it called for apples, but she put her twist on it by substituting blueberries and never looked back! This is one of Mr. Bee’s favorite desserts. I had a carton of blueberries and since there’s nothing like blueberries in the summertime, why not? It’s so easy and if you are looking for a sweet treat to take with you to a Memorial Day party this weekend — this is it!
1 1/2 tsp lemon juice (fresh is best)
1 pint of blueberries (I used more, so you don’t have to be exact)
1/2 cup of sugar
1/4 cup of flour
1 tsp of cinnamon
1/8 tsp of salt
Preheat oven to 375 degrees.
Mix the blueberries with the lemon juice in a mixing bowl. Add in the rest of the ingredients and stir. I let it set while I roll out my crust.
Place crust in a pie pan and fill with the blueberry mixture. Either cover the crust with strips of foil, or like me use a pie shield to prevent the crust from browning too much.
Bake for 20 minutes.
While filling is baking, prepare the butterscotch topping.
1/4 cup of butter (when I bake I use European Butter from Land O Lakes)
Half a bag of butterscotch morsels
1/8 tsp of salt
3/4 cup of flour
Melt morsels and butter over low heat until smooth. Remove from heat and add in salt and flour. Blend with a fork until it comes together. I then place the mixture in a bowl so it can cool and get crumbly. The longer it sits and cools the more it will come together as a crumble topping.
Take pie out of oven, sprinkle with crumble mixture and return to the oven for another 25 minutes. Watch your crust and if it starts to get too brown, add the pie shield back on.
Let it cool, if you can wait that long, and serve either warm or room temperature with whipped cream or vanilla ice cream. Me, I just scoop it out of the pan into a bowl and eat it like cobbler while it’s still warm.
Happy Memorial Day weekend!