This recipe was clipped from a newspaper and found in a large collection, date marked is 1966. I’ve typed it below along with a scanned copy.
BERRIES FILL CRUMB PIE–Here is a classic dish for late summer, a crumb pie sparked with rich, dark blueberries.
BLUEBERRY CRUMB PIE
Three cups fresh cultivated blueberries
Three-fourth cup sugar
One tablespoon flour
Pinch salt
One-fourth teaspoon grated lemon rind
Pastry for 9-in. pie shell
CRUMB TOPPING
Three-fourth cup fine dry cookie, bread or cake crumbs
One-fourth cup flour
One teaspoon cinnamon
One-eighth teaspoon nutmeg
One-fourth cup softened butter or margarine
Wash fresh cultivated blueberries and drain well. Line a nine-inch pie plate with pastry. Fill shell with fresh blueberries and sprinkle with sugar, flour, salt and lemon rind which have been mixed together. Bake in a preheated hot (450 deg. F.) oven for 10 minutes. Mix together crumb topping ingredients and cover pie with crumbs. Reduce oven to 350 deg. F. and continue baking about 30-40 minutes more.