Blueberry Crumb Pie

Imagine biting into a piece of pie where the homemade crust is perfectly flaky, the blueberry pie filling bursts with juicy blueberries, and on top of the pie is a crunchy, sweet crumble topping.

That’s Blueberry Crumb Pie for you – one of the best Blueberry Recipes and even one of the overall best Dessert Recipes that encapsulates the essence of summer in every bite.

It is one of my favorite fruit Pies with fresh berries. If you prefer to use canned blueberry filling, then try my Easy Blueberry Pie.

Why You’ll Love This Recipe

• Flavor Explosion: The combination of fresh blueberries with a hint of lemon zest and vanilla gives a vibrant, yet comforting taste.
• Texture Play: That crumbly topping isn’t just for show; it adds a delightful contrast to the soft, gooey filling.
• Versatility: Perfect for any time of year, but this blueberry crumble pie recipe especially delightful when blueberries are in season.
• Homemade Pie Crust: This provides a nice, perfectly flaky bottom pie crust for the blueberry pie filling.

Why This Recipe Works

• Expertly Balanced Flavors – This recipe stands out with its perfect harmony of sweet blueberries, bright, tart lemon zest, and warm cinnamon, all carefully calibrated to elevate the filling and crumb topping, ensuring a pie that’s flavorful without being overly sweet or heavy.
• Foolproof Techniques for Success – Unlike many recipes, this one includes detailed tips—like blind baking the crust, adjusting sugar based on berry sweetness, and using cornstarch for a perfectly set filling—guaranteeing a crisp crust and no soggy bottoms, even for beginner bakers.
• Versatile and Reliable Results – Whether you use fresh or frozen blueberries, homemade or premade crust, this recipe is designed to deliver consistent, delicious results, making it a go-to choice for any occasion, from summer picnics to cozy fall gatherings.

Ingredients You’ll Need

• Pie Dough (For Bottom Crust) 
  • 1 1/4 cups all-purpose flour
  • 1 1/2 tsp granulated sugar
  • 1/2 tsp kosher salt
  • 1/2 cup cold unsalted butter, cut into chunks
  • 1/4 cup ice water
• Fresh Blueberry Pie Filling:
  • 24 oz fresh blueberries (or frozen; see tips for substitution)
  • 3/4 cup granulated sugar
  • 3 tbsp cornstarch
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
• Crumb Topping:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 tsp lemon zest
  • 8 tbsp unsalted butter, melted and cooled

Substitution Tips:

• No fresh blueberries? Use frozen ones, but don’t thaw them first to avoid excess moisture.
• No Lemon Zest? Some orange zest can also work wonders if you’re out of lemon zest.

How To Make Blueberry Crumb Pie

Prepare The Pie Crust

• Mix flour, sugar, and salt.

• Add butter, then ice water until dough forms.

• Chill, roll out, and fit into a pie dish. 

• Blind bake for 15 minutes.

Make The Blueberry Pie Filling 

• Mix all ingredients in a medium bowl.

• Pour blueberry filling into pie crust.

Prepare The Crumb Topping

• Combine dry ingredients.

• Mix in butter until crumbly.

• Spread topping over pie filling.

Bake The Pie

Bake in a preheated oven at 375°F for 45-55 minutes until golden and bubbly. 

Cool and Serve

Let it cool for 2 hours to set the filling. For an extra treat, serve with ice cream.

Recipe Tips

• Chill the Dough—If making a homemade crust, let the dough chill for at least 30 minutes before rolling it out. This prevents shrinking in the oven and makes it easier to work with.
• Prevent Soggy Bottoms – Blind bake your crust to ensure crispness.
• Use Fresh or Frozen Blueberries – Fresh blueberries work best, but if frozen, do not thaw them before mixing them with the filling to prevent excess moisture.
• Filling Consistency – Ensure the cornstarch is well mixed for the right thickness.
• Watch the Edges – Use foil or a pie shield if the crust browns too fast.
• Balance the Sweetness – Adjust the sugar based on the sweetness of your berries. If they’re very tart, add a little more; reduce it slightly if they’re very sweet.
• Evenly Distribute the Crumb Topping – Sprinkle the topping evenly across the pie, ensuring you don’t press it down too much so it stays light and crispy.

What To Serve with Blueberry Crumb Pie

• Vanilla ice cream or whipped cream for that classic pie à la mode experience.
• A cup of coffee or tea to balance out the sweetness.

FAQs

Equipment

• Glass Pie Plate
• Rubber Spatula
• Aluminum foil
• Food Processor or Pastry Blender
• Cookie Sheet
• Wire Rack

More Blueberry Recipes

For more delicious recipes with blueberries try our Blueberry Muffins or Blueberry Puff Pastry Danish for breakfast, and for easy blueberry desserts, try our Blueberry Yum Yum Recipe, Blueberry Crumb Bars, or Blueberry Dump Cake.

More Pie Recipes

• Classic Apple Pie
• Cranberry Custard Pie
• Peach Pie
• Chocolate Meringue Pie

Whether served at a summer gathering or enjoyed as a cozy dessert year-round, this pie is a must-bake for blueberry lovers.

Recipe

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5 from 1 vote

Blueberry Crumb Pie Recipe

The crisp streusel topping adds an irresistible texture to this homemade blueberry pie that pairs beautifully with a scoop of vanilla ice cream.

Course Dessert

Cuisine American

Keyword Blueberry Crumb Pie

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8

Calories 536kcal

Author Michele @ Flavor Mosaic

Ingredients

Pie Crust

• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons granulated sugar
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter cut into chunks
• 1/4 cup ice water

Homemade Blueberry Pie Filling

• 24 ounces fresh blueberries 4 cups
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest 2 lemons
• 1 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• Topping:

Crumb Topping

• 1 1/4 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon lemon zest
• 8 tablespoons unsalted butter (1 stick butter, melted and cooled)

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Instructions 

Prepare The Pie Crust

• If making from scratch, in a mixing bowl, whisk together flour, sugar, and salt.
• Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. You can also use a food processor. Just pulse until it resembles coarse crumbs.
• Gradually add ice water, mixing just until the dough comes together. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
• Preheat the oven to 375°.
• Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie plate. Trim and crimp the edges as desired. Use a fork to poke holes over the bottom of the crust.
• Line the crust with a piece of parchment paper and fill with pie weights or dry beans. Bake the crust for 15 minutes. Remove the pie weights and cool for 20 minutes.
• If using a premade crust, fit it into the pie plate and set aside.

Make The Blueberry Pie Filling

• In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and salt. Stir until evenly coated.
• Pour the blueberry filling into the prepared pie crust.

Prepare The Crumb Topping

• In a medium bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, and lemon zest.
• Pour in the melted butter and mix with a fork until crumbs form.
• Sprinkle the crumb topping evenly over the blueberry filling.

Bake The Pie

• Preheat oven to 375°F (190°C).
• Place the pie on a baking sheet to catch any spills and bake for 45-55 minutes, or until the topping is golden brown and the blueberry filling is bubbling.
• If the crust edges brown too quickly, cover them with foil or a pie shield.

Cool and Serve

• Let the pie cool for at least 2 hours before slicing to allow the filling to set.
• Optional: Serve with vanilla ice cream for the perfect finishing touch.

Nutrition

Calories: 536kcal | Carbohydrates: 79g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 373mg | Potassium: 191mg | Fiber: 3g | Sugar: 42g | Vitamin A: 752IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 2mg