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Blueberry Crumble Pie Recipe

1 from 1 vote
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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 400°F. Roll out your pie crust and place it in a deep-dish pie plate. Chill while prepping the filling.
  2. In a large bowl, toss the blueberries with sugar, flour, cornstarch, lemon juice, and zest.
  3. In another bowl, mix brown sugar, flour, and cinnamon. Cut in the cold butter until crumbly. Stir in oats.
  4. Spoon the blueberry mixture into the pie crust. Sprinkle crumble evenly on top.
  5. 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.
  6. 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.

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