🫐🥧 Blueberry Crumble Pie
Golden, buttery crumble on top and a juicy blueberry filling inside—this Blueberry Crumble Pie is the perfect balance of sweet, tart, crisp, and cozy.
A flaky homemade pie crust holds a generous layer of juicy blueberries lightly thickened with lemon and vanilla. Everything is finished with a buttery brown-sugar crumble that bakes into a crisp, golden topping.
It’s the kind of old-fashioned dessert that’s perfect for family dinners, holidays, summer gatherings, or simply enjoying with a scoop of vanilla ice cream.
⏱️ Recipe Information
Prep Time: 30 minutes
Chill Time: 45 minutes
Bake Time: 50–60 minutes
Total Time: About 2 hours 15 minutes
Servings: 8 slices
Difficulty: Intermediate
Method: Oven-Baked
Pan: 9-inch pie dish
🛒 Ingredients
🥧 For the Pie Crust
- 1¼ cups (160 g) all-purpose flour
- ½ teaspoon salt
- ½ cup (113 g) cold unsalted butter, cubed
- 3–4 tablespoons ice water
🫐 For the Blueberry Filling
- 5 cups (750 g) fresh blueberries
- ¾ cup (150 g) granulated sugar
- ¼ cup (30 g) all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon, optional
- Pinch of salt
🍯 For the Crumble Topping
- ¾ cup (95 g) all-purpose flour
- ½ cup (100 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons (85 g) unsalted butter, melted
- ½ cup (50 g) old-fashioned rolled oats, optional
Optional for Serving
- Vanilla ice cream
- Whipped cream
- Powdered sugar
- Fresh blueberries
- Extra lemon zest
👩🍳 Instructions
🥧 Make the Pie Crust
1. Combine the Flour and Salt
In a large bowl, whisk together the flour and salt.
2. Cut in the Butter
Add the cold cubed butter.
Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Those small pieces of butter help create flaky layers.
3. Add the Ice Water
Drizzle in 3 tablespoons of ice water.
Gently stir with a fork until the dough begins to come together.
Add the remaining tablespoon only if necessary.
Don’t knead or overwork the dough.
4. Chill the Dough
Gather the dough into a ball and flatten it into a disc.
Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
🫐 Prepare the Blueberry Filling
5. Combine the Ingredients
In a large bowl, combine the blueberries, sugar, flour, cornstarch, lemon juice, lemon zest, vanilla, cinnamon, and salt.
Gently toss until the berries are evenly coated.
Set aside.
🍯 Make the Crumble Topping
6. Mix the Dry Ingredients
In another bowl, combine the flour, brown sugar, granulated sugar, cinnamon, salt, and oats if using.
7. Add the Butter
Pour in the melted butter.
Use a fork to mix until coarse, crumbly clusters form.
Set aside.
🥧 Assemble the Pie
8. Roll Out the Crust
Remove the chilled dough from the refrigerator.
On a lightly floured surface, roll it into a circle approximately 12 inches (30 cm) wide.
The dough should be about ⅛ inch (3 mm) thick.
9. Transfer to the Pie Dish
Gently transfer the dough to a 9-inch pie dish.
Press it lightly into the bottom and sides without stretching it.
Trim any excess dough, leaving about a ½-inch (1 cm) overhang.
10. Crimp the Edges
Fold the overhang underneath itself to create a thicker edge.
Crimp the edges with your fingers or a fork.
11. Chill the Crust
Place the prepared crust in the refrigerator for 15 minutes.
Meanwhile, preheat your oven to 400°F (200°C).
12. Add the Blueberry Filling
Pour the blueberry mixture into the chilled pie crust.
Spread the berries evenly.
The filling may look quite full, but the blueberries will settle as they bake.
13. Add the Crumble
Scatter the crumble mixture evenly over the blueberries.
Cover the surface generously, but don’t press it down too firmly.
🔥 Bake the Pie
14. Start at High Heat
Place the pie on a baking sheet to catch any bubbling filling.
Bake at 400°F (200°C) for 15 minutes.
15. Reduce the Temperature
Reduce the oven temperature to 375°F (190°C).
Continue baking for approximately 35–45 minutes, or until:
- The crumble is deeply golden.
- The filling is bubbling visibly around the edges and near the center.
- The crust is golden brown.
If the crumble or crust begins browning too quickly, loosely cover the top with aluminum foil.
16. Cool Completely
Remove the pie from the oven.
Allow it to cool at room temperature for at least 2–3 hours before slicing.
The filling needs time to thicken as it cools.
For the cleanest slices, allow it to cool completely.
17. Slice and Serve
Cut the pie into 8 wedges.
Serve at room temperature or slightly warm.
Add a generous scoop of vanilla ice cream and an extra spoonful of warm blueberry juices if desired.
⭐ Chef’s Tips
Use fresh or frozen blueberries
Fresh blueberries are ideal, but frozen blueberries work beautifully too. Don’t thaw frozen berries first.
Don’t skip the cornstarch
Blueberries release plenty of juice as they bake. Cornstarch helps create a sliceable filling without making the pie overly runny.
Keep the butter cold in the crust
Cold butter is essential for flaky pastry. If the dough becomes warm while rolling, chill it again before baking.
Don’t overwork the dough
The less you handle the pastry, the more tender and flaky it will be.
Bake until bubbling
A bubbling filling is an important sign that the thickener has cooked properly.
Cool before slicing
Cutting the pie while it’s still hot can cause the filling to run. Patience gives you a much cleaner slice.
🫐 Easy Variations
Blueberry Lemon Crumble Pie
Increase the lemon zest to 2 teaspoons for a brighter citrus flavor.
Mixed Berry Crumble Pie
Replace 1–2 cups of blueberries with raspberries, blackberries, or strawberries.
Apple Blueberry Pie
Add 2 cups peeled, diced apples to the blueberry filling.
Peach Blueberry Crumble Pie
Add 2 cups sliced fresh peaches for a juicy summer combination.
Almond Blueberry Pie
Add ¼ teaspoon almond extract to the filling and sprinkle sliced almonds over the crumble.
Streusel Pecan Topping
Replace half of the oats with ½ cup chopped pecans.
Oat Crumble Pie
Increase the oats to ¾ cup for a heartier, crunchier topping.
🍦 Serving Suggestions
This pie is especially delicious with:
- Vanilla ice cream
- Whipped cream
- Fresh blueberries
- Lemon whipped cream
- Powdered sugar
- Caramel sauce
- A drizzle of blueberry sauce
For the ultimate presentation, serve each warm slice with a scoop of vanilla ice cream so it begins melting over the golden crumble.
☕ Perfect for Gatherings
Blueberry Crumble Pie is ideal for:
- Family dinners
- Summer cookouts
- Potlucks
- Thanksgiving
- Holiday dinners
- Sunday suppers
- Afternoon tea
- Brunches
It’s especially beautiful served slightly warm in rustic slices.
🧊 Storage
Cover the cooled pie loosely and refrigerate for up to 4 days.
For the best crumble texture, reheat individual slices before serving.
🔥 Reheating
Place individual slices in a 350°F (175°C) oven for approximately 10–15 minutes.
You can also microwave a slice for 20–30 seconds, although the crumble will be softer.
❄️ Freezing
Allow the baked pie to cool completely.
Wrap tightly in plastic wrap, followed by aluminum foil, and freeze for up to 2 months.
Thaw overnight in the refrigerator.
Reheat in a 350°F (175°C) oven until warmed through and the topping becomes crisp again.
🫐🥧✨ Final Result
This Blueberry Crumble Pie delivers the perfect combination of textures and flavors: a flaky buttery crust, juicy sweet-tart blueberries, and a crisp golden crumble topping.
Serve it warm with vanilla ice cream and let the creamy ice cream melt into the fruity filling.
Sweet, tart, buttery, golden, and wonderfully comforting—the ultimate homemade blueberry dessert. 🫐🥧💙✨