Blueberry Pie with Crumb Topping

This is another fav of mine and I love making this in the summer.  I like using fresh blueberries, but I don't know about you, but they are outrageously priced right now.  The frozen taste just as good, just let them thaw before using.  You can also substitute any other fruit you want in this as well.  I do cheat a little and use frozen pie crust, but feel free to make your own.  

PIE:

5 cups blueberries

3/4 cup sugar

3 T. flour

1 T. lemon juice

1/8 tsp. salt

Pie shell

CRUMB TOPPING:

1 1/2 cups flour

3/4 cup brown sugar

1/3 cup sugar

1/4 tsp. salt

1/4 tsp. Cinnamon

1 1/2 sticks chilled unsalted butter

1. To make crumb topping:  Mix flour, brown sugar, sugar, salt and cinnamon together.  Cut butter into pieces.  With your hands, work in butter, until large clumps form.  Divide mixture in half; use half for pie, freeze other half for next pie or bake to sprinkle over ice cream or yogurt.
2. To make pie:  Preheat oven to 400.  Combine blueberries, sugar, flour, lemon juice and salt.  Pour into pie shell; sprinkle with half recipe of crumb topping.  Place on a foil lined baking sheet in lower third of oven; reduce heat to 350.  Bake until fruit bubbles and crust browns, 1 1/2 hours.  If topping begins to brown too quickly, tent with foil.  Let cool before serving.