Blueberry Crumble Pie Recipe
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There’s nothing quite like the smell of a homemade pie baking in your oven! This blueberry crumble pie is the perfect mix of sweet, juicy blueberries and a crunchy, buttery topping that will make your whole house smell amazing.
What makes this pie extra special is the crumble topping instead of a regular top crust. It’s easier to make and gives you that wonderful crunchy bite that makes me drool just thinking about it! No one will doubt that this is a homemade blueberry streusel pie from scratch. Store-bought may be convenient, but nothing compares with a freshly baked fruit pie.
Why We Love This Recipe
This pie is perfect for summer when blueberries are at their best, but you can make it any time of year. The recipe is simple enough for beginners but tasty enough to impress your friends and family. The hardest part is waiting for it to cool down before you can dig in!
When we made our homemade blueberry pie with the lattice crust, you asked for a blueberry crumble pie. Great suggestion! This pie is perfect for holidays and summer get-togethers.
Key Ingredient Notes
Fresh Blueberries: You’ll need about 5½ cups of fresh berries, depending on the size of your pie plate. You want a full pie. Make sure to clean them and pat them completely dry with paper towels – this prevents a watery pie!
Cold Butter: Keep your butter cold and cut it into small cubes. This is the secret to getting that perfect crumbly topping that doesn’t turn into a soggy mess.
Lemon Zest: Don’t skip this! Fresh lemon zest brightens up the blueberry flavor and makes everything taste more vibrant.
Cornstarch: This is what thickens your pie filling so it’s not runny. We’ll share some more information on this in this post. We recommend one tablespoon for every cup of fruit, so if you choose to use 6 cups of berries, increase the cornstarch to 6 tablespoons.
Pie Crust: The bottom of our pie uses a rolled crust. Our homemade butter pie crust is our choice for this Fresh blueberry pie with crumble topping. However, you can purchase a ready-made crust.
Blueberry Crumble Pie Recipe
Start by preheating your oven to 400º F, getting out the equipment that you’ll need, and pre-measuring your ingredients.
Roll the pie crust out into a 12 to 13-inch circle and put it in your pie plate letting the excess dough hang over the side of the plate. Poke holes into the crust using a fork 5 to 6 times. This will keep your crust from filling with air and puffing up as it bakes. Put the crust in the fridge while you prepare the topping and filling.
Prepare the crumble topping.
- In a mixing bowl, mix together the flour, brown sugar, and oats.
- Add the cold butter pieces and mix until it looks like wet sand with some bigger chunks. Set this aside for later.
Prepare the filling.
- Put the clean, dry blueberries in a large bowl.
- Sprinkle both sugars, lemon zest, and vanilla over the berries. Mix everything together so all the berries are coated.
- Add the cornstarch and gently mix again. Use two big spoons and toss it like you’re making a salad. The mixture will look dry at the bottom of the bowl – that’s normal!
- Pour everything (including that dry stuff at the bottom) into your pie dish.
- Spread the berries out evenly.
- Sprinkle the crumble topping all over the berries.
Bake the pie.
- Put the pie dish on a cookie sheet and place it on the lower rack of your oven.
- Bake for 15 minutes at 400°F.
- Turn the temperature down to 375°F and bake for another 45-50 minutes. Check on your pie after 30 minutes. If the top is getting too brown, cover it loosely with aluminum foil.
- Your pie is done when the crumble is golden brown and you can see the blueberry filling bubbling hard.
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The Hardest Part – Waiting!
Take the pie out and let it cool completely. This means at least 4-6 hours, but overnight is even better. I know it’s tough to wait, but trust me – if you cut into it too early, all that lovely filling will run out!
Can I use frozen blueberries?
Frozen blueberries work great in this recipe! You can substitute them 1:1 for fresh berries. There is no need to thaw them.
Frozen berries release more juice, so bump up the cornstarch from 5 tablespoons to 6-7 tablespoons. This prevents a soggy pie.
Your pie might need an extra 10-15 minutes in the oven since the frozen berries need time to heat up and release their juices. Make sure you really see that filling bubbling hard before you take it out. With frozen berries, this is extra important to make sure everything has thickened properly.
How Cornstarch Thickens Your Pie?
Cornstarch acts like tiny sponges that soak up the juices from your blueberries. When you first mix it in, it looks dry and powdery, but once the pie bakes and gets hot enough (that’s why you need to see it bubbling!), the cornstarch activates and turns all those runny berry juices into a thick, glossy filling.
As the pie cools, it sets up even more, which is why waiting before cutting is so important. Unlike flour, cornstarch won’t make your filling taste starchy or look cloudy – it just creates that perfect sliceable consistency we all want in a good pie!
Storage Recommendations
Room Temperature: Keep your pie covered with plastic wrap or foil for up to 3 days. It actually tastes great at room temperature!
Refrigerator: Store covered in the fridge for up to one week. Let it come to room temperature for about 30 minutes before serving, or pop individual slices in the microwave for 15-20 seconds.
Freezer: You can freeze the whole pie (well-wrapped) for up to 3 months. Thaw overnight in the fridge before serving. You can also freeze individual slices wrapped in plastic wrap – perfect for when you want just one piece!
Make-Ahead Tip: This pie actually gets better after sitting overnight, so it’s perfect for making the day before a party or gathering.
Related posts
When it comes to desserts, I love a great pie like this blueberry crumb pie. Other favorites include our Swedish apple pie with NO crust, our pear pie, and our strawberry rhubarb pie to die for! Search “pie” to see all of our great pies!
We’d Love to Hear From You!
Did you try this Blueberry Crumble Pie recipe? We’d love to know how it turned out! Leave us a comment below and tell us about your baking adventure. Did you make any fun changes? How did your family like it?
Please don’t forget to rate this recipe! Click the stars below to give it a rating – it really helps other home bakers know what to expect. If you loved it, a 5-star rating would mean the world to us!
Blueberry Crumble Pie Recipe
Ingredients
Crumble
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ½ cup rolled oats
- ½ cup salted butter cold and cut into cubes
Pie
- 1 pie dough recipe
- 5 ½ cups fresh blueberries clean and pat dry with a paper towel
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- 5 tbsp cornstarch
Instructions
- Preheat the oven to 400 °F.
- Roll the pie into a 12-inch circle.
- Carefully transfer the pie dough to a 9-inch pie dish.
- Poke the dough with a fork 5-6 times on the bottom and side.
- Place the pie dish into the fridge or freezer until ready to fill with the blueberry mixture.
Make The Crumble
- In a mixing bowl, add the flour, sugar, and oats. Mix well.
- Add the butter and mix until you have a crumbly texture, similar to wet sand.
- Set aside.
Blueberry Pie Filling
- In a large mixing bowl, add the blueberries and sprinkle the sugar, brown sugar, lemon zest, and vanilla extract over the blueberries. Mix well so all blueberries are coated with the sugars.
- Sprinkle the cornstarch over the blueberries. Gently mix. I used 2 large spoons and tossed like a salad. The blueberries will look dry, and you will have a dry mixture at the bottom of the bowl.
- Pour the blueberry mixture into the pie dish. Ensure that you add all the dry mixture to the pie.
- Spread the blueberries evenly.
- Add the crumble over the blueberries.
- Place the pie dish into a cookie sheet on the lower rack in the oven.
- Bake in the preheated oven for 15 minutes.
- Reduce oven temperature to 375 °F and bake for 45-50 minutes. Check the pie after 30 minutes. If it is browning too fast, loosely cover with aluminium foil.
- The pie will be ready when the crumble is golden and the blueberry mixture MUST BE BUBBLING HARD.
- Take out of the oven and cool completely (minimum 4-6 hours, but highly recommend overnight).
Notes
- I used fresh blueberries. Rinse the blueberries and pat dry with a paper towel as much as you can.
- Storage: Tightly wrap the pie with a plastic wrap the pie and store in the refrigerator for up to 5 days. You can also freeze the pie. Use between 75-90 days for maximum freshness.
- Nutritional information doesn’t include the bottom pie crust since dough recipes vary.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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