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1 9-inch refrigerated rolled pie crust (homemade or store-bought)

18 ounces fresh blueberries (washed and dried)

1/3 cup granulated sugar

3 tablespoons raspberry preserves (optional)

3 tablespoons fresh lemon juice

1 tablespoon lemon zest

1 teaspoon Vanilla Extract (Alcohol-Free)

2 & 1/2 tablespoons cornstarch

2/3 cup all-purpose flour

1/3 cup granulated sugar

1/3 cup packed brown sugar

1/2 teaspoon ground cinnamon

5 tablespoons butter (chilled and cubed)

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Lightly coat a 9-inch pie plate with nonstick spray. Roll out the crust, press into the plate, and flute or crimp edges. Freeze while preparing filling.
In a bowl, mix blueberries, sugar, preserves, lemon juice, lemon zest, Vanilla Extract (Alcohol-Free), and cornstarch. Let sit 15 minutes.
In a separate bowl, combine flour, both sugars, and cinnamon. Cut in butter until crumbly. Chill in fridge.
Pour filling into frozen crust. Place pie on foil-lined baking sheet.
Bake at 425°F for 30 minutes, covered. Remove from oven, uncover, and top with streusel.
Bake another 15–20 minutes until golden and bubbly.
Cool completely on wire rack. Serve at room temp or warm with vanilla ice cream.