• Preheat the oven to 350° F.

Blueberry filling

• Defrost and drain frozen blueberries. Reserve 4 fluid ounces (½ cup) of juice.
• Add cornstarch to a small bowl and dissolve by whisking in 3 fluid ounces of cold water.
• In a small bowl combine 4 ounces (⅔ cup) of sugar, 1 teaspoon of cinnamon and 1 teaspoon of salt.
• Measure 2 ounces (5 tablespoons) of granulated sugar into a medium-sized saucepan.
• Pour blueberry juice into saucepan with granulated sugar. Heat on medium-high heat, stirring occasionally until it begins boiling.
• Lower the heat to medium. Add the cornstarch/water mixture to the pan and stir constantly until thick.
• Add the sugar/cinnamon/salt to the pan and stir until the sugar is melted.
• Remove pan from heat and let the slurry cool briefly.
• Pour slurry over blueberries and fold until all the berries are coated.

Crumble Topping

• Combine brown sugar, flour, oatmeal, butter and ground cinnamon in a bowl. Using your hands or a stand mixer fitted with the paddle attachment combine ingredients until it resembles coarse pieces.

Assembling the pie

• Pour the blueberry filling into a pie pan lined with the dough of your choice. Evenly distribute the filling using an offset spatula.
• Sprinkle the crumble topping over the blueberry filling. Press lightly to create a mound of topping in the center of the pie.

Baking the Pie

• Place the pie on a cookie sheet or pie drip catcher and bake for 30 minutes. Check the pie after 20 minutes. If the crust is turning too dark, place a pie shield over the outer crust or wrap loosely in foil.
• Remove from oven, place on a cooling rack and allow to cool completely before serving.