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–+ servings
pie on plate

Blueberry Crumble Pie

Kitchen Ready Betty
Each forkful of this scrumptious Blueberry Crumble Pie is filled with plump berries, a hint of sweetness, and topped with a delicious and buttery cinnamon crumble. 
5 from 1 vote
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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 3 hours
Total Time 4 hours 10 minutes
Course Desserts
Cuisine American
Servings 8

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

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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.

Notes

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.
For a quick and easy DIY pie shield for this recipe, click here.
Keyword berry crumble pie, blueberry crumble pie, blueberry crumble pie recipe, blueberry pie crumble, blueberry pie crumble recipe, one crust blueberry pie
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