Fresh Blueberry Pie

Preheat the oven to 375°F (190°C). Place the 9-inch unbaked pie shell on a baking sheet.

In a medium bowl, combine ⅓ cup flour, ½ cup sugar, and ½ teaspoon ground cinnamon. Mix until blended.

Add the 4½ cups fresh blueberries and 1 tablespoon lemon juice to the flour mixture. Gently toss until the blueberries are evenly coated.

Pour the blueberry mixture into the prepared pie shell, spreading it in an even layer.

In a separate bowl, mix together ½ cup firmly packed brown sugar and 1 cup flour until combined.

Cut ½ cup butter into small cubes and add to the brown sugar and flour mixture. Using a pastry cutter or fork, work the butter into the mixture until it resembles coarse breadcrumbs with small clumps remaining.

Sprinkle the streusel topping evenly over the blueberry filling, covering it completely.

Bake for 45 minutes until the topping is golden brown and the filling is bubbly around the edges.

Remove the pie from the oven and allow it to cool on a wire rack for at least 15 minutes before serving.