Blueberry Crumble Pie Recipe
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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Servings: 8 slices
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.