Blueberry Pie- all for you!

One of the best purchases I ever made for baking was ramekins. Ramekins are little ceramic dishes, just the right size for a personal size pie or soufflé. They can go straight from the oven to the table, and are dishwasher safe. How much better can it get, right?? Anyways, I bought these ramekins last year, and I have used them so many times, I lost count! From apple crisp to molten chocolate cakes, they are perfect for dessert. You see, the problem that I have with desserts is that there is a whole pie. Meaning, after all is said and done, and you finished your piece of pie, there is 3/4 of a pie staring at you in the face, just begging to be eaten. These ramekins neatly solve the problem, and with blueberry pie inside, they are really delicious!

This recipe is really part of my childhood memories. Anytime we went blueberry picking, you can rest assured that  a blueberry pie wouldn't be long in coming. Serve it warm, topped with whipped cream, and you will understand why it needs to be made in individual sized dishes!

Blueberry Pie

Crust

1 stick margarine, melted

1 cup flour

2 tbl. sugar

Crumb Topping

2/3 cup brown sgar

1/2 cup flour

1/2 cup instant oats

1/3 cup margarine

3/4 tsp cinnamon

Filling

3 cups fresh blueberries

6 tbl sugar

1/4 cup flour

dash cinnamon

Mix crust ingredients together to form soft dough. Divide into 8 ramekins, and pat down to cover the bottom. Combine all the filling ingredients, and gently mix. Pour into ramekins. Mix crumb topping well, and sprinkle over blueberries. Line the bottom rack of the oven with foil in case the pies drip. Bake at 350, for about 40 minutes, until blueberries bubble around the sides. This pie can also be made in a 8 inch square, or 9 inch circle pan. Follow instructions above, but double the filling ingredients. You can also freeze these raw, and bake them as you need them. 

Now go dig in!