Celebrate summer with this easy to make Blueberry Crumble Pie that's bursting with fresh blueberry flavor! Each forkful of this juicy pie is filled with plump berries, a hint of sweetness, and topped with a delicious and buttery cinnamon crumble. Don't forget the vanilla ice cream when serving for an extra special treat!
As far as homemade fresh fruit pies go, this recipe is one of the easiest to master.
I've worked on this recipe--A LOT. And I can honestly tell you that after a ton of ingredient manipulating and taste testing, this blueberry crumb pie (when you follow all the steps and advice) is now almost pure pie perfection.
This delightful pie isn't runny or soggy, as many blueberry pies tend to be. There's also no glaze to make ahead of time. And the taste is pure berry jubilation (just some of the many reasons why this pie is a winner😉).
This recipe uses a premade crust for convenience and a delicious and easy crumb topping, so there's no lattice work to contend with. It's the same crumble found on top of my Dutch Apple Crumb Pie, which always gets raves.
Top this scrumptious blueberry crumble pie with a scoop of vanilla ice cream or Easy Homemade Whipped Cream for the ultimate summer dessert.
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👪Why you'll love it
| Only uses 2 pints of blueberries- Many blueberry pie recipes use at least 3 pints, but this recipe gets away with 2 because of the fabulous crumble topping. No fuss crust- Sure, you could make your own pastry bottom, but Pillsbury already makes a fine one that saves a ton of time. Plus, they come two the box; freeze one for later to make this tasty pie again! Great for summer picnics and get togethers- Everybody loves a good, lip-smacking fresh blueberry pie, so why not be the one who shows up with the best homemade recipe? |
🥘Ingredients
- refrigerated, premade pie crust- choose Pillsbury over store brand for a larger pie shell and better quality
- blueberries- use fresh, plump berries for best taste; do not use frozen berries or the pie will be too soggy
- sugar- we don't go overboard with sugar in this recipe so you can really appreciate the sweetness from the berries
- flour & cornstarch- both of these emulsifiers are needed to thicken the glaze
- lemon- we use some juice and zest for flavor and preservative purposes and to counteract the blueberries' sweetness
- flour, brown sugar, cinnamon, nutmeg & cold butter- for the delicious crumb topping
See recipe card for quantities.
🔪Instructions
- Step 1: Mix blueberries with sugar, flour, cornstarch and lemon until all the dry ingredients are moist.
- Step 2: Transfer mixture to unbaked pie shell; refrigerate while you make the crumble.
- Step 3: Mix dry crumble ingredients; cut in cold butter. Sprinkle crumble over pie.
- Step 4: Bake for 25 minutes; lower oven temp and add a pie shield; bake an additional 20-25 minutes.
Hint: A pie shield (either DIY or bought) is needed halfway through baking so the crust doesn't burn. You may also choose to loosely cover the top of the pie with foil when you add the shield so the crumble doesn't over-brown.
Looking for another low-stress, fresh blueberry recipe? See Stovetop Blueberry Grunt.
🍽Equipment
- 9 inch pie plate
- colander
- citrus tool or grater
- 2 mixing bowls (one large and one medium)
- measuring cups
- measuring spoons
- mixing spoon
- pastry cutter (for crumble)
- pie shield and foil
🍶Storage
Store the pie, covered with foil, in the refrigerator for up to 5 days. Bring to room temperature before serving.
While you can freeze this blueberry crumble pie, I don't recommend it. It will be very soggy when it defrosts.
💭Top tip
You'll know the pie is done when it's intensely bubbling on top. Just a few bubbles isn't enough! You may need to extend baking time slightly to achieve this. For the last few minutes of baking, remove any foil on top of the pie (including the pie shield) to make sure all the crumble is slightly crisp, and not mushy.
Let the pie cool at room temperature for about 3 hours before slicing or refrigerating so it can solidify properly.
🗨️FAQ
A lot of recipes use flour, but because of the buttery crumble on top of this pie, we use flour and cornstarch at a 2:1 ratio to achieve stability.
Follow the steps and exact measurements in this recipe. Don't add extra berries, sugar, or liquid. Cook at a higher heat initially, as this recipe recommends, to help the cornstarch emulsify. Finally, follow the advice in the top tip above!
That isn't necessary for this recipe. It all bakes together at the same time!
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite summer desserts to serve with Blueberry Crumble Pie:
📋Recipe
Blueberry Crumble Pie
Equipment
- 9 inch pie plate
- colander
- citrus tool or grater
- 2 mixing bowls (one large and one medium)
- measuring cups
- measuring spoons
- mixing spoon
- pastry cutter (for crumble)
- pie shield and foil
Ingredients
- 1 refrigerated pie crust Pillsbury recommended
- 2 pints (4 cups) fresh blueberries do not use frozen
- ½ cup sugar
- 2 tablespoon flour
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ cup flour
- ¼ cup light brown sugar firmly packed
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 4 tablespoon cold butter
Instructions
- Preheat oven to 400℉.
- Put room temperature pie crust in pie dish; flute edges if desired; set aside.
- Rinse fresh blueberries in colander and dry on paper towels.
- In a large mixing bowl, mix the sugar, 2 T. flour, and cornstarch.
- Add the fresh blueberries, lemon juice and zest. Gently mix until all dry ingredients are moist.
- Transfer blueberry mixture to pie crust and chill this in the fridge until crumble is ready.
- In a medium mixing bowl, mix ½ cup flour, brown sugar, cinnamon and nutmeg.
- Cut in cold butter. Use a pastry cutter for easier blending.
- Add crumble to top of pie. Bake in 400℉ preheated oven for 25 minutes uncovered.
- After 25 minutes, remove pie from oven and reduce temperature to 375℉.
- Place a pie shield over the crust's edges. Optional to also loosely cover crumble with tented foil to prevent over-browning.
- Return pie to oven and bake for 20 minutes more. Remove foil and pie shield and bake for another 3-5 minutes.
- The pie is done when it's intensely bubbling all over.
- Let cool for 3 hours before slicing or serving in order to achieve a solidified pie.
Barbara K. says
This picture, in itself , looks good enough to eat. Blueberry pie is one of our favorites. I know that we'll enjoy it.
Kitchen Ready Betty says
It is so delicious and easy to make. Please come back and share what you think after you try the recipe!