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A slice of Blueberry Crumble Pie served on a plate with a scoop of vanilla ice cream on top, showing the vibrant blueberry filling and golden crumble topping.

Blueberry Crumble Pie

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A buttery, juicy, and irresistible blueberry crumble pie perfect for summer gatherings. It’s even better with a scoop of ice cream on top!
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Prep Time 1 hour
Cook Time 1 hour
cool_time 3 hours
Total Time 5 hours
Servings: 9
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 homemade pie crust prepared from a recipe that yields 2 crusts use only 1
  • 5and ½ cups about 780g fresh blueberries use fresh for the best results, avoid frozen
  • ½ cup 100g granulated sugar for sweetness
  • ⅓ cup 41g all-purpose flour thickens the filling
  • 1 tablespoon cornstarch helps thicken the blueberry filling
  • 1 tablespoon lemon juice for brightness
  • 1 teaspoon lemon zest adds fresh citrus flavor
Crumble Topping:
  • ½ cup 100g packed light or dark brown sugar for a rich flavor
  • 6 tablespoons 46g all-purpose flour for crumble texture
  • ½ teaspoon ground cinnamon adds warmth
  • 5 tablespoons 71g unsalted butter very cold and cubed key to making a flaky crumble
  • ½ cup 40g old-fashioned rolled oats for crunch and texture

Method
 

  1. Prepare the pie crust: Roll out the chilled pie dough on a floured surface, shaping it into a 12-inch circle. Place it into a 9-inch pie dish, pressing it in gently. Refrigerate until needed.
  2. Make the blueberry filling: In a large bowl, combine blueberries, sugar, flour, cornstarch, lemon juice, and zest. Mix until everything is thoroughly coated, and the mixture appears slightly thick. Set the filling aside in the fridge.
  3. Preheat the oven: Preheat your oven to 400°F (204°C) to prepare for baking.
  4. Assemble the pie: Spoon the chilled blueberry mixture into the prepared pie crust. Discard any excess liquid from the filling. Crimp the edges of the crust and refrigerate while preparing the crumble.
  5. Make the crumble topping: In a medium bowl, combine brown sugar, flour, and cinnamon. Using a pastry cutter, incorporate the cold cubed butter until the mixture resembles coarse crumbs. Stir in oats.
  6. Add the crumble topping: Evenly sprinkle the crumble mixture over the filled pie.
  7. Bake the pie: Place the pie on a large baking sheet and bake for 25 minutes at 400°F (204°C). After 25 minutes, reduce the temperature to 375°F (190°C) and bake for another 30-35 minutes. To prevent overbrowning, cover the pie with foil after the first 20 minutes.
  8. Cool the pie: Allow the pie to cool for 3 hours at room temperature to allow the filling to thicken.

Nutrition

Serving: 140gCalories: 300kcalCarbohydrates: 45gProtein: 2gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 170mgFiber: 3gSugar: 28gVitamin A: 350IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

This pie has a perfect balance of sweetness and tartness. Serve with a scoop of vanilla ice cream for the ultimate treat!

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