1⁄2 cup all-purpose flour
1⁄2 cup firmly packed brown sugar
1⁄2 teaspoon ground cinnamon
4 tbsps. Earth Balance, divided
1⁄4 cup granulated sugar
1⁄4 cup all-purpose flour
4 cups fresh blueberries, picked over
1⁄2 teaspoon finely grated lemon rind
1 tbsp. fresh lemon juice
2 Tbsp. Earth Balance, divided
Preheat oven to 400°.
In a medium bowl, stir together the flour, brown sugar, and cinnamon until well blended. Work Earth Balance in with a fork or your fingertips until the mixture resembles crumbs the size of small peas. Set aside.
In a large bowl, stir together sugar and flour until well mixed. Gently stir in blueberries, lemon rind, and lemon juice. Pour mixture into the piecrust, then dot top with remaining butter.
Sprinkle crumb topping evenly over top of the pie. Reduce oven temperature to 350°; place the pie in the oven and bake until topping is golden brown, 40 to 45 minutes.
Remove to a wire rack; let cool completely before serving. Enjoy!