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Blueberry Crumble Pie Recipe

Blueberry Crumble Pie

iamwinfred
This Blueberry Crumble Pie features a flaky, buttery homemade crust filled with a thick, jammy blueberry filling brightened with fresh lemon juice and zest, all topped with a golden brown sugar oat crumble. It skips the fussiness of a lattice top, making it approachable for bakers of any skill level while delivering a dessert that looks and tastes spectacular. Perfect for summer gatherings, holidays, or any time fresh blueberries are calling your name.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 380 kcal

Equipment

  • 9-inch pie dish Standard or deep dish
  • Large mixing bowls At least 2
  • Pastry cutter Or food processor for crust and crumble
  • Rolling Pin
  • Measuring cups and measuring spoons
  • Small mixing bowl For egg wash
  • Pastry brush For egg wash
  • Rimmed baking sheet To catch drips during baking
  • Wire cooling rack
  • Plastic wrap For chilling the dough
  • Aluminum foil For tenting the pie if needed
  • Pie shield or pie crust protector (optional) Prevents crust edges from over-browning
  • pie weights or dried beans For blind baking the crust
  • Sharp knife or pastry wheel For trimming crust edges

Ingredients
  

For the Pie Crust

  • 1 1/4 cups all-purpose flour About 156g; plus more for dusting the work surface
  • 1/2 tsp salt
  • 1/2 tsp granulated sugar
  • 1/2 cup cold unsalted butter 1 stick or 113g; cut into small cubes, keep refrigerator-cold
  • 3 tbsp ice-cold water Up to 4 tbsp; add one tablespoon at a time

For the Blueberry Filling

  • 6 cups fresh blueberries About 840g; or frozen (do not thaw; add 1 extra tbsp cornstarch if using frozen)
  • 1/2 cup granulated sugar 100g
  • 3 tbsp cornstarch About 24g; use 4 tbsp if using frozen blueberries
  • 1 tbsp fresh lemon juice From about half a lemon
  • 1 tsp lemon zest Zest lemon before juicing
  • 1/4 tsp cinnamon
  • salt Pinch

For the Brown Sugar Oat Crumble Topping

  • 3/4 cup all-purpose flour About 94g
  • 1/2 cup packed light brown sugar About 100g
  • 1/2 cup old-fashioned rolled oats About 45g; do not use quick oats
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 6 tbsp cold unsalted butter 85g; cut into cubes, keep refrigerator-cold

For the Egg Wash

  • 1 large egg
  • 1 tbsp milk Any type of milk works

Instructions
 

  • Whisk together 1 1/4 cups flour, 1/2 tsp salt, and 1/2 tsp sugar in a large bowl. Add 1/2 cup cold cubed butter and use a pastry cutter to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces.
    Drizzle in ice-cold water one tablespoon at a time, tossing with a fork, until the dough just comes together. Pat into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
  • Combine 3/4 cup flour, 1/2 cup brown sugar, 1/2 cup oats, 1/4 tsp cinnamon, and 1/4 tsp salt in a medium bowl. Add 6 tbsp cold cubed butter and work in with your fingertips until the mixture forms irregular crumbly clusters.
    Cover and refrigerate until ready to use. Cold topping bakes up crunchier.
  • Rinse and dry 6 cups blueberries. Toss with 1 tbsp lemon juice and 1 tsp lemon zest. In a separate bowl, whisk together 1/2 cup sugar, 3 tbsp cornstarch, 1/4 tsp cinnamon, and a pinch of salt.
    Pour the sugar mixture over the blueberries and gently fold until evenly coated. Set aside.
  • Preheat oven to 375°F (190°C). Roll chilled dough on a floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, press in gently, trim, and crimp the edges. Line with parchment and pie weights.
    Bake for 15 minutes, then remove weights and parchment and bake 5 to 8 more minutes until the bottom looks dry and just barely begins to color. Remove from oven.
  • Whisk 1 egg with 1 tbsp milk and brush the edges and bottom of the warm blind-baked crust. Pour the blueberry filling into the crust in an even layer, using a slotted spoon if excess liquid has pooled.
    Scatter the chilled crumble topping evenly over the filling, covering the surface completely, and press down gently.
  • Increase oven to 400°F (205°C) and bake the assembled pie for 20 minutes. Reduce heat to 350°F (175°C) and bake for another 30 to 35 minutes, until the crumble is deep golden brown and the filling bubbles actively around the edges and through the crumble.
    Shield crust edges or tent the top with foil if they begin to darken too quickly.
  • Transfer the pie to a wire cooling rack and let it cool at room temperature for at least 3 hours before slicing. The filling needs this time to set properly. For the cleanest slices, refrigerate for an additional 1 to 2 hours after cooling.
    Serve at room temperature or slightly warm with vanilla ice cream or whipped cream.

Notes

  • Keep all butter very cold throughout the process. Cold butter in the crust creates flaky layers; cold butter in the crumble creates crunchy clusters. Chill your mixing bowls if your kitchen is warm.
  • Do not skip blind baking the crust. With a juicy blueberry filling, skipping this step almost always results in a soggy, undercooked bottom crust.
  • Use cornstarch instead of flour to thicken the filling. Cornstarch creates a cleaner, glossier set and produces a more attractive, jewel-like filling.
  • If using frozen blueberries, do not thaw them first. Add an extra tablespoon of cornstarch to the filling and bake the pie about 10 minutes longer than the recipe states.
  • Allow the pie to cool for a minimum of 3 hours before slicing. The filling is essentially hot blueberry jam and needs time to set; cutting in too early results in a runny filling.
  • Always bake the pie on a rimmed baking sheet. Blueberry filling bubbles over more than you expect, and the sheet pan catches any drips before they hit the oven floor.
  • Make ahead: the pie dough and crumble topping can each be made up to 2 days in advance and stored separately in the refrigerator. The baked pie can be stored covered at room temperature for up to 2 days, or refrigerated for up to 5 days.
  • To freeze: wrap the fully baked and cooled pie tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and rewarm in a 350°F oven before serving.
  • To reheat: place individual slices on a baking sheet in a 350°F oven for 10 to 15 minutes. Avoid the microwave, which makes the crumble topping chewy and soft.
  • For a shortcut, use a refrigerated store-bought pie crust. Still blind bake it before filling for the best results.

Nutrition

Serving: 1SliceCalories: 380kcalCarbohydrates: 58gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 210mgPotassium: 130mgFiber: 4gSugar: 30gVitamin A: 8IUVitamin C: 14mgCalcium: 3mgIron: 8mg
Keyword blueberry crumble pie, blueberry pie recipe, easy blueberry pie, fruit pie with crumble topping, summer pie
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