Description
Blueberry crumble pie brings summer’s sweetest memories right to your table with juicy berries nestled under a buttery, crisp topping. Baking this classic dessert feels like wrapping your family in a warm, delicious hug straight from grandma’s kitchen.
Ingredients
Scale
Pie Filling:
- 5.5 cups blueberries
- 0.5 cup granulated sugar
- 0.33 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Pie Crust:
- 1 9-inch unbaked pie crust
Crumble Topping:
- 0.5 cup brown sugar
- 6 tablespoons all-purpose flour
- 0.5 teaspoon ground cinnamon
- 5 tablespoons unsalted butter
- 0.5 cup old-fashioned rolled oats
Instructions
- Prepare your oven at 400°F and position a rack in the center. Gently roll your 9-inch pie crust into a deep-dish plate, then refrigerate while preparing the filling.
- Combine 5 ½ cups fresh blueberries with ½ cup granulated sugar, ⅓ cup flour, 1 tbsp cornstarch, 1 tbsp lemon juice, and 1 tsp lemon zest in a large mixing bowl. Toss gently to coat the berries evenly.
- Create the crumble by mixing ½ cup brown sugar, 6 tbsp flour, and ½ tsp cinnamon in a separate bowl. Add 5 tbsp cold cubed butter and work it into the dry ingredients until the mixture resembles coarse crumbs.
- Stir ½ cup rolled oats into the crumble mixture until well distributed. The texture should be slightly clumpy and uneven.
- Pour the blueberry mixture into your chilled pie crust, spreading it evenly to the edges. Distribute the crumble topping generously over the fruit, covering the entire surface.
- Place the pie in the 400°F oven and bake for 25 minutes. Reduce the temperature to 375°F and continue baking for 30-35 minutes until the topping turns golden brown and the filling bubbles around the edges.
- Remove from the oven and let the pie cool completely at room temperature for at least 3 hours. This allows the filling to set and makes slicing much easier.
Notes
- Fresh blueberries are key to this pie, so choose plump, deep blue berries without any mushy spots for the best flavor and texture.
- Chilling the pie crust helps prevent shrinkage and creates a flakier bottom crust that won’t get soggy from the berry filling.
- Always place a baking sheet under your pie to catch any bubbling filling and prevent messy oven drips.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free flour blend in both the filling and crumble topping.
- Prep Time: 15 minutes
- Cook Time: 55 minutes - 1 hour
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 260 kcal
- Sugar: 20 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 25 mg