Blueberry Crumble Pie
This Blueberry Crumble Pie is an amazing treat for the summer months with fresh blueberries but can be made at any time with frozen berries too.
Ingredients:
- 5 cups blueberries (fresh or frozen)
- 3 Tbsp white sugar
- 3 Tbsp flour
- 1 lemon
- 1 store-bought pie shell
- 1 cup brown sugar
- 3/4 cup flour
- 3/4 cup rolled oats (quick cooking)
- 1 tsp cinnamon
- 1/2 cup butter (cold)
Instructions:
1. Preheat the oven to 350 degrees F.
2. Follow the instructions on the pie shell and place it in a 9-inch pie plate; deep dish is preferred using pie weights, rice, or beans.
3. Zest the lemon and then squeeze the juice from half the lemon.
4. In a large bowl, combine the blueberries, white sugar, lemon zest, 1 Tbsp of lemon juice, and 3 Tbsp of flour. Toss to coat the blueberries.
5. Place the blueberry mixture into the prepared pie shell.
6. Cut in the butter until crumbly; your butter should be about the size of peas.
7. Press the topping GENTLY over the blueberry mixture.
8. Place a baking sheet under the pie plate to catch any dripping, and bake in the preheated oven for 55 – 65 minutes. Bake until the top is golden brown and there are areas where you see the berries bubbling.
9. Let cool and serve.
Servings: 8, 8 servings
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 60 minutes
Course: Dessert
Cuisine: American
Keywords: blueberries, blueberry crumble pie, Blueberry Pie, crumble topping, dessert, pie
Nutrition Facts: Calories: 403 kcal, Carbs: 67 g, Protein: 5 g, Fat: 14 g, Saturated Fat: 8 g, Cholesterol: 31 mg, Sodium: 131 mg, Fiber: 4 g, Sugar: 39 g
Making a blueberry crumble pie from scratch is a rewarding experience that brings a burst of fresh, fruity flavors to your dessert table. One tip I've found helpful is to lightly toss the blueberries with lemon zest and juice before adding sugar and flour. This not only enhances the natural tartness of the berries but also helps thicken the filling during baking. When working with frozen blueberries, it's important to thaw them slightly and drain any excess liquid to prevent a soggy crust. Using a deep-dish pie plate allows the juices to bubble and caramelize underneath the crumble topping, creating a delightful texture contrast. For the crumble topping, incorporating rolled oats adds a lovely crunch and wholesome flavor. Cutting cold butter into the topping until pea-sized crumbs form ensures the mixture bakes evenly to a golden crisp. Pressing the crumble gently over the fruit preserves the juicy berry layer beneath. Baking the pie on a sheet pan catches any drips, keeping your oven clean and preventing burning. Watching for the bubbling juices and golden brown topping signals when your pie is perfectly baked. Serving the pie slightly warm brings out the flavors best, especially with a scoop of vanilla ice cream or a dollop of whipped cream. This recipe is adaptable—experiment with adding a pinch of nutmeg or using a mix of berries for exciting variations. Overall, blueberry crumble pie is a comforting dessert that’s simple enough for weeknights yet impressive enough for gatherings.