I’ve been making blueberry crisp pie for years, and it’s always a hit with my family. The combination of sweet and tangy flavors, along with the crunchy oat topping, is a perfect blend of textures and tastes. I like to serve it warm, topped with a scoop of vanilla ice cream, but it’s just as delicious on its own.
My kids love helping me make the filling, and they’re always excited to get their hands on the finished product. I’ve served this pie at family gatherings, potlucks, and even just as a quick dessert after dinner. It’s one of those recipes that never fails to impress.
The best part is that it’s relatively healthy compared to other desserts, thanks to the abundance of fresh blueberries and the use of whole wheat flour in the crust. I like to think that this pie is a great way to get my kids to eat more fruit, even if they don’t know it! As for where this recipe comes from, I’m not entirely sure – but I do know that it’s been passed down through generations of home cooks in my family.
It’s one of those classic recipes that never goes out of style. And let me tell you, it’s not just the kids who love this pie – my husband is just as big a fan as they are. He loves how easy it is to make and how well it keeps in the fridge for up to three days.
I like to make a batch every week or two, so we always have a stash on hand for whenever we need a sweet treat.
Blueberry Crisp Pie
4.6 from 1278 votes
A delightful combination of a buttery pie crust, sweet blueberry filling, and a crunchy oat topping. This dessert is perfect for showcasing fresh or frozen blueberries with a satisfying texture contrast.
2In a large bowl, whisk together 1 1/4 cups flour and 1/2 teaspoon salt.
3Cut in 1/2 cup cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Sprinkle 3 tablespoons of ice water over the flour mixture and stir with a fork until the dough begins to come together.
5Add an additional tablespoon of water if needed, then gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick.
7Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
8Trim the overhang to 1/2 inch, fold it under, and crimp the edges with your fingers or a fork.
9In a separate bowl, combine 4 cups blueberries, 1/2 cup sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice, and 1/2 teaspoon cinnamon.
10Stir gently until the blueberries are evenly coated, then pour the filling into the prepared pie crust.
11In a small bowl, mix 1/2 cup flour, 1/2 cup rolled oats, and 1/3 cup packed brown sugar.
12Cut in 1/4 cup cold cubed butter until the mixture forms coarse crumbs.
13Sprinkle the topping evenly over the blueberry filling.
14Place the pie on a baking sheet to catch any drips.
15Bake at 375°F for 40 to 45 minutes, until the filling is bubbly and the topping is golden brown.
16If the edges brown too quickly, cover them with foil after 20 minutes.
17Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
If using frozen blueberries, do not thaw them before adding to the filling. For a gluten-free version, substitute all-purpose flour with a gluten-free blend and use certified gluten-free oats.
Watch Video Of How Blueberry Crisp Pie Works
This blueberry crisp pie recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick dessert after dinner.
It’s easy to make and stores well in the fridge or freezer for up to three days.
One of my favorite things about this recipe is how versatile it is – you can serve it warm or cold, topped with ice cream or whipped cream, or even just on its own as a simple dessert.
❓ Frequently Asked Questions About Blueberry Crisp Pie
Q: What type of flour should I use for the crust?
A: You can use either all-purpose flour or whole wheat flour for the crust – both will give you a delicious result. If you want a more traditional flavor, stick with all-purpose flour. If you’re looking for a nuttier taste and a slightly healthier option, go with whole wheat.
Q: Can I substitute other types of berries for blueberries?
A: While blueberries are my first choice for this recipe, you can definitely experiment with other types of berries if you prefer them. Try using raspberries or blackberries for a slightly different flavor profile.
Q: How do I prevent the oat topping from becoming too brown?
A: To prevent the oat topping from becoming too brown, try reducing the amount of sugar in the recipe or baking the pie at a lower temperature.
Q: Can I make this pie ahead of time?
A: Yes – you can make this pie up to three days in advance and store it in the fridge until you’re ready to bake it.
Q: What’s the best way to store leftover pie?
A: Leftover pie should be stored in an airtight container in the fridge for up to three days. You can also freeze it for up to two months – just thaw overnight in the fridge before serving.
Q: Can I use frozen blueberries instead of fresh?
A: While fresh blueberries are always preferred, you can definitely use frozen blueberries if that’s what you have on hand. Just thaw them first and pat them dry with paper towels before using.
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