blueberry crumb pie recipe

Written ByJenny Smyth Posted on
blueberry crumb pie recipe
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The Best blueberry crumb pie recipe

I’m so excited to share my favorite blueberry crumb pie recipe with you all. This pie has been a staple in our household for years, and it’s always a hit with the family.

The combination of sweet and tangy blueberries with the crunch of the crumb topping is just perfect. My kids love helping me make the pie, and it’s a great way to get them involved in the kitchen.

Plus, it’s a great way to use up fresh or frozen blueberries, which are a great source of antioxidants and fiber. I like to make this pie for special occasions like holidays and birthdays, but it’s also a great dessert to serve at a regular family gathering.

The best part is that it’s really easy to make and requires minimal ingredients. I’ve made this recipe countless times, and it never fails to impress.

The key to making this pie is to use a flaky crust and a generous amount of blueberries. Don’t be afraid to get creative with the toppings – you can use different types of sugar, nuts, or even chocolate chips to give it an extra boost of flavor.

One thing I love about this recipe is that it’s incredibly versatile – you can serve it warm with vanilla ice cream or whipped cream, or let it cool completely and store it in the fridge for later. Either way, it’s sure to be a crowd-pleaser.

Blueberry Crumb Pie

Blueberry Crumb Pie

4.8 from 521 votes

A classic blueberry pie with a buttery crumb topping. Fresh blueberries are baked in a flaky crust and topped with a sweet, crunchy crumble.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3-4 tablespoons ice water

For the Blueberry Filling

5 cups fresh blueberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon ground cinnamon

For the Crumb Topping

1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold unsalted butter, cubed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large bowl, whisk together 1 1/4 cups flour and 1/2 teaspoon salt.
3Cut in 1/2 cup cold butter using a pastry blender or fork until the mixture resembles coarse crumbs.
4Gradually add ice water, 1 tablespoon at a time, mixing until the dough holds together when pressed.
5Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
6On a lightly floured surface, roll the chilled dough into a 12-inch circle.
7Carefully transfer the dough to a 9-inch pie dish and gently press it into the bottom and sides.
8Trim the overhang to 1 inch, fold it under, and crimp the edges.
9Place the crust in the freezer for 10 minutes to firm up.
10In a large bowl, combine 5 cups blueberries, 3/4 cup sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 1/4 teaspoon cinnamon.
11Stir gently until the blueberries are evenly coated.
12Pour the filling into the prepared crust and spread it into an even layer.
13In a medium bowl, mix 1 cup flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
14Cut in 1/2 cup cold butter until the mixture forms clumps.
15Sprinkle the crumb topping evenly over the blueberry filling, covering it completely.
16Place the pie on a baking sheet to catch any drips.
17Bake at 375°F for 45 to 50 minutes, until the filling is bubbly and the crumb topping is golden brown.
18If the topping browns too quickly, tent loosely with foil after 30 minutes.
19Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set.

🔧Equipment

9-inch pie dish
Mixing bowls
Pastry blender or fork
Rolling pin
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 40mg🧂Sodium: 220mg🌾Total Carbs: 58g🥦Dietary Fiber: 3g🍬Sugars: 35g🥩Protein: 3g

📝Notes

For best results, use fresh blueberries. If using frozen, do not thaw them first and add 5 extra minutes to the baking time. Let the pie cool completely to ensure clean slices.

Watch Video Of How Blueberry Crumb Pie Works

This blueberry crumb pie is always a good idea for any occasion – whether it’s a holiday dinner or just a random Tuesday night.

My family loves helping me make this pie, and we always have so much fun together in the kitchen.

Plus, it’s just one of those desserts that never fails to impress – everyone loves the combination of sweet blueberries and crunchy crumbs on top.

❓ Frequently Asked Questions About Blueberry Crumb Pie

Q: What type of sugar should I use in this recipe?

In this recipe, I prefer to use granulated sugar, but you can also use brown sugar or even honey if you prefer a slightly different flavor profile.

Q: Can I use frozen blueberries instead of fresh?

Yes, you can definitely use frozen blueberries in this recipe! Just thaw them first by leaving them at room temperature for about an hour or by microwaving them for 10-15 seconds.

Q: How do I prevent the crust from getting soggy?

To prevent the crust from getting soggy, make sure to brush the edges with a little bit of water before baking. This will help create a nice golden-brown crust that will stay crispy even after serving.

Q: Can I make this pie ahead of time?

You can definitely make this pie ahead of time! Just assemble the filling and top with the crumb mixture, then refrigerate until ready to bake.

Q: Is this recipe suitable for vegans?

This recipe is not suitable for vegans since it uses butter in the crust and eggs in the filling. However, you can easily substitute these ingredients with vegan alternatives if needed.

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