4^th of July Blueberry pie

Happy Independence day, ya’ll. I’ve made this one as easy as … well, you know. It starts with a no-roll pie crust and the best filling you’ll find in any blueberry pie and a foolproof top “crust”; very easy and a real show stopper. Serve slices of this pie with super premium vanilla ice cream garnished with fresh lemon zest

Ingredients
For the no-roll pie crust:
1 1/2 cups all-purpose flour
1/2 cup Crisco solid shortening or peanut oil or vegetable oil
1/4 cup ice water
1/2 teaspoon salt

For the filing:
1 quart fresh blueberries, washed
3 tablespoons cornstarch
3/4 cup granulated sugar
1/4 teaspoon ground cinnamon
Pinch freshly grated nutmeg
1 teaspoon freshly grated lemon zest
1 teaspoon white wine vinegar

For the top crust:
1/3 cup fresh breadcrumbs
1/4 cup granulated sugar
2 tablespoons unsalted butter, cut into little pieces

Method
Set oven rack to center position and heat oven to 350°

For the no-roll pie crust:
Mix all ingredients together in a bowl. Press mixture evenly into a 9 inch pie pan. Crimp the edges or press a pattern around the edge with a fork, occasionally dipping the fork in milk. Set the prepared pie crust aside while you prepare the filling.

For the filling:
Put the blueberries in a large bowl and add the cornstarch, sugar, cinnamon, nutmeg and vanilla and gently fold everything together until just incorporated

Pour the filling into the prepared pie crust.

For the top crust:
In a small bowl, combine the fresh breadcrumbs with the sugar and sprinkle evenly over the top of the blueberry filling. Place the pieces of butter evenly over the top of the breadcrumb/sugar mixture.

Place a baking sheet on the oven rack and place the pie on the baking sheet. Bake the pie for 30 minutes and then check to see if the crust is browning before the filling is congealed; if it is, remove the pie and tent the crust with foil. Total baking time for the pie will be 40 to 50 minutes. Remove the pie from the oven and let it rest for 50 to 60 minutes before slicing and serving