This Blueberry Crumble Pie is everything you want in a homemade dessert—juicy, sweet blueberries tucked into a golden, flaky crust and topped with a buttery, crunchy crumble. It’s like a cross between a classic blueberry pie and a warm fruit crisp. Perfect for summer gatherings, holidays, or just because you’ve got blueberries that need using up!
A Simple, Sweet Slice of Summer
You don’t need any fancy tricks or hard-to-find ingredients to make this pie. Just a good crust, fresh blueberries, and that sweet, cinnamony crumble on top. It’s the kind of dessert that tastes like it came straight out of grandma’s kitchen—but with a little less fuss.
What I love most about this pie is how it feels comforting yet special at the same time. The filling is thick and flavorful, the crumble topping bakes up golden and crisp, and you don’t have to worry about making a perfect top crust. It’s rustic, cozy, and always a crowd-pleaser.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, but I recommend using fresh if possible. Frozen berries hold a lot more moisture, so your pie may end up a bit runnier. If using frozen, don’t thaw them—just add a little extra thickener like flour or cornstarch.
Do I have to make a homemade crust?
Not at all! While I love using a homemade crust, you can totally use a store-bought pie crust to save time. Just make sure to use a deep-dish pie plate since this filling is generous.
How do I know when it’s done baking?
The crust should be golden brown and the crumble topping will be nicely crisp. You’ll also see the filling bubbling up slightly around the edges. That’s how you know it’s ready.
Can I make it ahead of time?
Absolutely. This pie is actually better once it’s had time to cool and set. You can bake it the night before, let it cool completely, and store it in the fridge. Just bring it to room temperature before serving.
What should I serve it with?
Vanilla ice cream or a dollop of whipped cream takes this pie over the top. But honestly, it’s just as good all by itself.
Ingredients You’ll Need
Here’s what you’ll need to pull this pie together:
- One 9-inch pie crust – Homemade or store-bought, your choice. Just make sure it’s unbaked.
- Fresh blueberries – About 5½ cups. They’re the star of the show here.
- Granulated sugar – Sweetens the berries.
- All-purpose flour + cornstarch – Helps thicken up the filling so it’s not too runny.
- Lemon juice and zest – Brightens up the flavor and balances the sweetness.
- Brown sugar – Gives the crumble a rich, warm sweetness.
- Ground cinnamon – Just a little for cozy flavor.
- Cold butter – Cut into small cubes for the topping.
- Old-fashioned oats – For texture and crunch in the crumble.
How to Make Blueberry Crumble Pie
- Preheat the oven to 400°F and set out a 9-inch deep-dish pie plate.
- Roll out your crust and gently press it into your pie plate. Crimp the edges if you want a pretty look. Pop the crust in the fridge while you make the filling.
- Mix the blueberry filling: In a large bowl, toss the blueberries with the sugar, flour, cornstarch, lemon juice, and zest. It’ll look a little floury at first, but that’s fine.
- Make the crumble topping: In another bowl, stir together the brown sugar, flour, and cinnamon. Use a pastry cutter (or your hands) to cut in the cold butter until the mixture looks crumbly. Stir in the oats last.
- Assemble the pie: Spoon the blueberry filling into the chilled pie crust. Sprinkle the crumble evenly on top.
- Bake it up: Place the pie on a baking sheet (to catch any drips) and bake at 400°F for 25 minutes. Then, reduce the heat to 375°F and bake another 30-35 minutes. You can cover the edges of the crust with foil if they start to brown too quickly.
- Cool completely before slicing—this gives the filling time to set up. If you slice it too soon, it’ll be runny (still tasty, though!).
Blueberry Crumble Pie Recipe
Ingredients
- 1 9-inch unbaked pie crust
- 5 ½ cups fresh blueberries
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp lemon zest
For the Crumble Topping:
- ½ cup packed brown sugar
- 6 tbsp all-purpose flour
- ½ tsp ground cinnamon
- 5 tbsp unsalted butter cold and cubed
- ½ cup old-fashioned rolled oats
Instructions
- Preheat oven to 400°F. Roll out your pie crust and place it in a deep-dish pie plate. Chill while prepping the filling.
- In a large bowl, toss the blueberries with sugar, flour, cornstarch, lemon juice, and zest.
- In another bowl, mix brown sugar, flour, and cinnamon. Cut in the cold butter until crumbly. Stir in oats.
- Spoon the blueberry mixture into the pie crust. Sprinkle crumble evenly on top.
- Bake at 400°F for 25 minutes. Then reduce heat to 375°F and bake for 30–35 minutes more, or until the topping is golden and the filling is bubbling.
- Cool for at least 3 hours before slicing and serving.
Notes
- Want more texture? Add chopped pecans or walnuts to the crumble topping.
- Using frozen blueberries? Don’t thaw them. Just add an extra tablespoon of cornstarch to help absorb the moisture.
- No oats? You can skip them and just use a basic brown sugar crumble.
- Make it ahead: This pie is a great make-ahead dessert. Just keep it chilled and loosely covered in the fridge for up to 3 days.
This Blueberry Crumble Pie is a simple way to celebrate fresh summer berries. Whether you’re sharing it with guests or sneaking a slice straight from the fridge, it’s one of those pies that’s always worth making again.
Blueberries are a favorite fruit, these ingredients I have in my pantry and to top it off pie is my husbands dessert