blueberry pie crumble top recipe

Written ByJenny Smyth Posted on
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The Best blueberry pie crumble top recipe

I’m so excited to share my favorite blueberry pie crumble top recipe with you! This recipe has been a staple in our household for years, and I’ve perfected it over time to make it a true showstopper.

My family loves it, and I know your family will love it too. The combination of fresh blueberries, sweet and crumbly oat topping, and flaky pastry crust is absolute perfection.

Plus, it’s a great way to get in some extra fruits and whole grains into your diet. The best part?

It’s incredibly easy to make and requires minimal prep time, making it perfect for busy weeknights or special occasions. I’ve also included some tips on how to customize the recipe to suit your taste preferences.

Let’s get started!

Blueberry Pie with Crumble Top

4.9 from 1630 votes

A classic blueberry pie with a delightful crumble topping, perfect for a summer dessert. This recipe combines a flaky pie crust with a sweet and tangy blueberry filling, topped with a crisp oat crumble.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

For the Blueberry Filling

6 cups fresh blueberries
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 cup lemon juice
1 tsp lemon zest

For the Crumble Topping

1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/3 cup packed light brown sugar
1/4 cup cold unsalted butter, cubed
1/2 tsp ground cinnamon
pinch of salt

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large mixing bowl, combine flour, salt, and sugar for the pie crust.
3Add cold cubed butter and use a pastry blender to mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing just until the dough comes together.
5Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll out one of the chilled dough disks to fit a 9-inch pie dish.
7Press the dough into the pie dish, trimming any excess.
Set aside.
8In a separate bowl, combine blueberries, granulated sugar, cornstarch, lemon juice, and lemon zest for the filling.
9Mix well and set aside.
10In a medium bowl, combine flour, oats, brown sugar, cinnamon, and salt for the crumble topping.
11Add cubed butter and mix with your fingers until the mixture is crumbly.
12Pour the blueberry filling into the prepared pie crust.
13Sprinkle the crumble topping evenly over the filling.
14Place the pie dish on a baking sheet to catch any drips.
15Bake for 20 minutes at 425°F.
16Reduce the oven temperature to 375°F and bake for an additional 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
17Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving.
18This allows the filling to set.
19Serve the blueberry pie with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
20Enjoy the warm, comforting flavors of this classic dessert.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Pastry blender
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a more intense blueberry flavor, use a combination of fresh and frozen blueberries.

This blueberry pie crumble top recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick dessert for weeknight dinner. The best part is that it’s incredibly easy to make ahead of time and reheat when needed.

Simply store it in an airtight container in the fridge for up to 2 days or freeze it for up to 2 months. When you’re ready to serve, simply reheat it in the oven until golden brown.

Enjoy!

❓ Frequently Asked Questions About Blueberry Pie with Crumble Top

Q: What type of flour should I use for the pastry crust?

For this recipe, I recommend using all-purpose flour. You can also use a combination of all-purpose and whole wheat flour for added nutrition.

Q: Can I substitute the blueberries with another type of fruit?

Yes, you can use other types of berries like raspberries or blackberries if you prefer. However, keep in mind that the flavor profile will be slightly different.

Q: How do I prevent the oat topping from becoming too crunchy?

To achieve a perfectly crumbly topping, make sure to mix the oats with cold butter until it forms a crumbly texture. You can also add a little bit of sugar to balance out the flavors.

Q: Can I make this recipe in advance and store it for later?

Yes, you can prepare the filling and topping separately and store them in the fridge for up to 2 days or freeze them for up to 2 months.

Q: How do I reheat this recipe without drying out the filling?

To reheat this recipe without drying out the filling, place it in a preheated oven at 375°F (190°C) for about 20-25 minutes or until the pastry crust is golden brown.

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