Ingredients
For the Pie Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
For the Blueberry Filling
- 6 cups fresh blueberries
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of salt
For the Crumble Topping
- 1 cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, cold and cubed
Optional for Serving
- Vanilla ice cream
- Whipped cream
- Fresh blueberries
- Mint leaves
Instructions
Step 1: Prepare the Pie Crust
Preheat your oven to 375°F (190°C).
Place the pie crust into a 9-inch pie dish and crimp the edges as desired.
Transfer the crust to the refrigerator while preparing the filling.
Step 2: Make the Blueberry Filling
In a large mixing bowl, combine:
- Blueberries
- Granulated sugar
- Cornstarch
- Lemon juice
- Lemon zest
- Vanilla extract
- Cinnamon
- Salt
Gently toss until the berries are evenly coated.
Allow the mixture to sit for 10 minutes to help release some of the natural juices.
Pour the filling into the prepared pie crust.
Step 3: Prepare the Crumble Topping
In a medium bowl, whisk together:
- Flour
- Brown sugar
- Granulated sugar
- Cinnamon
- Salt
Add the cold cubed butter.
Using a pastry cutter, fork, or your fingertips, work the butter into the dry ingredients until coarse crumbs form.
Some larger crumbs are desirable for extra texture.
Step 4: Assemble the Pie
Sprinkle the crumble topping evenly over the blueberry filling.
Cover most of the berries while leaving a few small gaps for steam to escape.
Step 5: Bake
Place the pie on a baking sheet to catch any bubbling juices.
Bake for 55-65 minutes, or until:
- The topping is golden brown
- The blueberry filling is bubbling around the edges
- The crust is lightly browned
If the crust edges begin browning too quickly, cover them with foil or a pie shield.
Step 6: Cool Completely
Remove the pie from the oven and allow it to cool for at least 3 hours.
This cooling period helps the filling set properly and prevents it from becoming runny when sliced.
Expert Tips for the Best Blueberry Crumble Pie
Use Fresh Blueberries
Fresh berries provide the best texture, but frozen blueberries can also be used. If using frozen berries, add an extra tablespoon of cornstarch.
Don’t Skip the Lemon
Lemon juice and zest brighten the flavor and balance the sweetness of the berries.
Keep the Butter Cold
Cold butter creates a crumbly, bakery-style topping with crisp texture.
Bake Until Bubbling
The filling must bubble to activate the cornstarch and properly thicken.
Cool Before Slicing
Warm pie tastes wonderful but may be too loose to cut neatly.
Delicious Variations
Mixed Berry Crumble Pie
Replace half the blueberries with raspberries, blackberries, or strawberries.
Blueberry Peach Crumble Pie
Add 2 cups sliced peaches for a delicious summer combination.
Almond Blueberry Crumble Pie
Add ½ teaspoon almond extract to the filling and sprinkle sliced almonds into the topping.
Oat Crumble Pie
Replace ½ cup flour with old-fashioned rolled oats for added crunch.
Storage Instructions
Refrigerator
Store covered in the refrigerator for up to 5 days.
Freezer
Freeze baked pie for up to 3 months.
Wrap tightly with plastic wrap and foil before freezing.
Reheating
Warm slices in a 325°F (165°C) oven for 10-15 minutes before serving.
Frequently Asked Questions
Can I use frozen blueberries?
Yes. Use them directly from frozen and add one extra tablespoon of cornstarch.
Why is my pie filling runny?
The pie may need more baking time, or it may not have cooled long enough before slicing.
Can I make this pie ahead of time?
Absolutely. Blueberry crumble pie can be made a day in advance and stored in the refrigerator.
Do I need to pre-bake the crust?
No. The crust bakes fully while the pie is in the oven.
