• Make pie crust or use a pre-made crust. (I will link my pie crust in the recipe notes)
• If you make the crust. Roll out the dough on a floured surface a little bigger than your pie dish. Carefully transfer the dough to the pie dish pressing the dough onto the bottom and up the sides. Crimp the edges decoratively. Take a fork and pierce and few holes in the bottom and set it in the fridge.
• Pre-heat the oven to 375 then make the filling.
• In a large bowl, add the blueberries. Sprinkle evenly with flour and mix well. Mix in corn starch and sugar and mix well.
• Mix in the lemon juice and the lemon zest and mix well. Add salt, cinnamon, and nutmeg and mix well. Set aside and make the crumb topping.

Crumb Topping

• In a medium bowl mix together flour, sugar, and cinnamon.
• Melt the butter and mix in until there are no dry ingredients.

Assemble

• Remove pie crust from the fridge and pour in blueberry mixture.
• With your fingers or a spoon, evenly top the pie with the crumble.
• Bake at 375 for about an hour and 10 minutes or until filling is bubbling and the top is golden brown.
• Remove from the oven and allow to cool for 2-3 hours or cover and cool overnight.
• If you cut this while it is still warm the middle won't be set all the way but it will still be delicious.