This post may contain affiliate links. Please read my disclosure policy.
Blueberry Crumble Pie is one of the best and easiest pies, ever!
Made with fresh, sweet blueberries covered with a crispy crumble topping
This wonderful Blueberry Crumble Pie is a must-make with ripe summer blueberries! The filling is saturated with blueberry flavor and the crumble top adds just the right amount of sweetness.
Our family goes nuts for fruit pies. We believe they’re some of the best desserts ever invented. When fresh sweet, wonderful blueberries are ripening under the hot summer sun … well, I can’t help myself. Blueberries and pie are “made-for-each-other.”
The BEST blueberries are those you pick yourself!
One of my favorite summer morning adventures starts at a local farm where we pick our own berries. We also pick strawberries in the spring then move on to blackberries, raspberries and blueberries in the summer.
Since blueberries grow on bushes they’re very easy to pick. Sometimes I think I’ve missed my calling and should have been born on a farm. I adore picking fresh berries and especially love baking with them.
In addition to this Blueberry Crumble Pie, we also adore our traditional double crust Blueberry Pie.
We’re absolutely smitten with these luscious easy Blueberry Crumb Bars, our fool-proof Blueberry Cheesecake, and of course let’s not forget these fun little Blueberry Hand Pies.
Finally, one of our most popular recipes ever is for Blueberry Breakfast Cake. It’s perfect anytime like these Blueberry Scones are too. Grab a cup of tea and enjoy!
Pair this blueberry crumble pie filling with our perfect pie crust recipe.
We always make our own pie dough using our Perfect Pie Crust Recipe but this pie could easily come together with a pre-made crust.
My grandmother often froze homemade crusts and entire unbaked pies. She had a giant deep freezer which ended up being an architectural dig when she passed away. Nobody went hungry at Mammaw’s house.
Our recipe makes enough dough for two single deep-dish pie crusts. Use one now, and freeze the other for later. Thaw the frozen dough in the refrigerator overnight and you’re good to go!
This pie crust recipe is easy to make, is always flaky and buttery and there’s enough dough to fit any pie plate.
Ingredients needed to make Blueberry Crumble Pie:
- 9-inch deep-dish pie crust, well chilled then blind-baked before filling
For the blueberry filling:
- granulated sugar
- cornstarch
- lemon zest
- lemon juice
- fresh blueberries
- half of a small apple, grated
For the crumble topping:
- all-purpose flour
- light brown sugar
- unsalted butter
- granulated sugar
How to make Blueberry Crumble Pie:
There are a few steps to make this pie but all are easy and come together perfectly. I think you’re going to be very pleased with the end result!
- Start by making your pie crust, or use a refrigerated or frozen store-bought deep-dish pie crust. Blind bake the crust until golden brown.
- Next, prepare the filling. Mix all the ingredients together in a large bowl and pour into the pre-baked crust.
- Combine the crumb topping ingredients and sprinkle over the top of the pie filling.
- Bake until bubbly and golden brown.
Allow the pie to cool completely so the juices have time to set. You can also chill the pie and set out at room temperature for an hour before serving.
Top with a scoop of vanilla ice cream and enjoy!
Why do we add half of a small grated apple to the filling?
Apples are loaded with natural pectin which is a great thickening agent. By adding just a little tart apple it helps the filling hold together when sliced.
You can’t taste the apple and since it’s grated, you won’t even know it’s in the pie.
Can you make Blueberry Crumble Pie ahead?
This dessert is at its’ peak when made the morning you plan to serve the pie. That gives it enough time to cool and thicken (or set up) before being served.
However, if you want to serve the pie slightly warm the filling may be a little more runny. This is not necessarily a bad thing, just not as pretty.
Leftover pie should be refrigerated and will keep well sealed for 3 or 4 days. It usually doesn’t last that long anyway, so no worries!
Blueberry desserts are a personal favorite and this Blueberry Crumble Pie does not disappoint.
In 2011 I made a pie a week for an entire year. Our son was a local volunteer firefighter at the time so he and his crew quickly figured out that Sunday was “pie day.” If they came late enough I would have all the pictures I needed for the blog posts and the remaining pie was up for grabs.
We enjoyed feeding those hungry young men, even though my neighbors must have thought we had a lot of fires at our house as there was often a fire truck sitting outside. I now have about 100 pie recipes on the blog.
And, over the years I’ve gotten a little better with my camera so please excuse the old, out-of-focus, poorly composed, badly lit photos – the pies were still good to eat!
Make a food memory and bake a pie for someone you love!
Thanks for PINNING!
Blueberry Crumble Pie
Ingredients
- 1 9-inch deep dish pie crust well chilled before filling
For the blueberry filling:
- ⅔ cup granulated sugar (135g)
- 2 ½ tablespoons cornstarch
- 1 teaspoon lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
- 5 cups fresh blueberries rinsed and dried
- ½ small apple peeled and cored, then grated
For the crumble topping:
- ⅔ cup all-purpose flour (85g)
- ⅓ cup light brown sugar (60g)
- ⅓ cup unsalted butter cold, cut into chunks
- 1 tablespoon granulated sugar
Instructions
- Preheat the oven to 375°F. Line a baking sheet with foil and place in the oven to preheat as well. Remove the unbaked, prepared 9-inch deep dish pie crust from the refrigerator. Line the pie crust / pie plate with parchment paper and add pie weights or dried beans. Bake the crust for 20 minutes.
- Remove the parchment paper and pie weights or beans and set aside. Return the crust to the oven and bake another 10 minutes or until it starts to brown lightly.
- Remove from the oven and set aside to cool while preparing the filling.
To prepare the filling:
- Whisk together the sugar, cornstarch and lemon zest. Place the clean, dry blueberries in a large mixing bowl. Add the grated apple, lemon juice and sugar/cornstarch mixture. Gently toss the blueberries to combine or use a rubber spatula and gently turn to coat. Set aside until the berries start to release their juices - 20-30 minutes, while preparing the topping.
To prepare the topping:
- In the bowl of the food processor combine the flour, brown sugar, butter and granulated sugar. Pulse until combined. Remove to a small mixing bowl and using the back of a large spoon press some of the topping together to form large chunks. Refrigerate until ready to use.
- To assemble the pie, pour the blueberry mixture into the blind baked pie crust. Top with the crumble mixture spreading evenly.
- Bake on the foil lined baking sheet at 375°F for 1 hour. After 30 minutes, tent the pie with foil if starts to brown too quickly.
- Once the filling bubbles and the pie is golden brown, remove from the oven and allow to cool to room temperature.
- Store leftovers in the refrigerator.
Recipe Notes
- The apple helps thicken the filling so it stays together when sliced.
- Use our favorite Perfect Pie Crust Recipe in 3-easy steps or your favorite recipe. You can also use a pre-made frozen crust.
- Filling inspired by a recipe from a July 2011 Bon Appetit Magazine
Nutrition
Finally, if you’re looking for a little more inspiration check out this Low Carb No-Bake Blueberry Cheesecake Pie. And don’t miss this Frozen Blueberry Coconut Yogurt Pie it looks so dreamy!
AltChickinDallas20
Wonderful, easy-to-follow, delicious recipe! Followed your instructions exactly; the addition of the grated apple was genius. Baked for one hour exactly, came out bubbly-perfect!
Tricia Buice
Thank you so much! I’m really glad you enjoyed it. We LOVE this pie!
Cherry Brown
i MADE THIS FOR MY HUSBAND HE LOVES BLUEBERRY PIE!!!! sAYS IT WAS THE BEST BLUEBERRY PIE HE HAS EATEN!!!! tHANK YOU
Tricia Buice
Thanks Cherry! I’m so thrilled he enjoyed it. We truly appreciate the feedback.
Emily C
The pie is beautiful, and tastes even better than it looks! I made sure to clump some of the topping together and also tent the pie with foil around half way through cook time, and my pie turned out a beautiful light brown. Probably the prettiest pie I have ever made! Thanks for the recipe – it’s a keeper!
Tricia Buice
Thank you Emily. I’m so happy you had great success with this pie. Blueberry with a crumble topping is hard to beat!
Marylou
My husband and family love this pie, I omit the apple and make extra crumble top. Awesome recipe thank you
Tricia Buice
Thank you Marylou!
Jill
Excellent Independence Day party dessert! It was the first homemade blueberry pie guests had tried, and was made with the host’s fresh blueberries. The lemon balanced the sweet and the crumble topping was delicious! Although the top was not as pretty the next day (blueberry color bleeding through crumble), the taste was at least as good as the first day. Maybe better.
Tricia Buice
Thanks Jill! We’re thrilled you enjoyed this pie and made it part of your July 4th celebration. I’m so glad your guests finally got to taste homemade blueberry pie 😁
Anna
Good morning, so while our grandson was visiting he said he would like to try blue berry pie I have never made any pie except chicken pot pie.s So I went in search of blue berry pie on pinterest. I saw the recipe for your blue berry pie and then this crumble pie. So a couple questions when making the blueberry pie can I leave out the cinnamon and can I put a crumble topping on the blueberry pie? Any extra tips for a brand new pie maker?
Tricia Buice
Hi Anna! Yes you can leave out the cinnamon and it will taste just fine. As far as pie tips go, we have a great post for homemade pie crust that might help. Just read through the directions a few times before starting. Don’t worry if the pie isn’t perfect; it will still taste great! Trust your judgment and be fearless and I’m sure it will be wonderful. I’m not clear if you’re making our blueberry pie or the blueberry crumble pie. Both are great and very similar. Good luck and hope you enjoy your time with your grandson!
Rachael R
Since I’ve seen a lot of people asking, I made this tonight, using frozen blueberries, and had no issues. I didn’t thaw or dry them. Simply followed the recipe as if they were fresh. There was a small amount of blueberry sauce in the bottom of the pan at the end but only enough to drizzle on some ice cream.
I also used more zest and added oats to the crumble.
Tricia Buice
Thanks for the feedback Rachael! So glad this worked out for you. More zest is always a good idea, but adding oats to the crumble is brilliant! Thank you so much 😉
Martine
Can Blueberry berries crumble pie be frozen. Thinking of making a few and freeze them ,,
Tricia Buice
Hello Martine! I haven’t tried freezing this entire pie. But I know a slice or two does well in the freezer for up to 3 months. Are you planning to bake them first, or just assemble and bake later? If you blind bake the crust, add the filling and freeze immediately, perhaps it will do well. The only possible issue I can see is a soggy bottomed crust. Let us know if you do this and how it turns out, please!
Andrea J Silliman
I have made this pie several times and it is always great! I don’t use a food processor, just a pastry blender. I also have never added the apple,didn’t find it necessary. My pie always sets up great. I also have never blind baked the crust(gasp), I bake it in a glass pie dish and it always bakes perfect,never soggy. I have had mixed results with blind baking crusts(sometimes the edges will cave in making the crust unusable.) I do tend to use more store bought crusts when I’m in a hurry and they tend to be thinner,so maybe that’s why that happens.Just wanted to thank you for an awesome accommodating recipe that is super easy. Just put one in the oven for Father’s Day today!
Tricia Buice
Oh nice Andrea! What a great Father’s day dessert. Wish my dad was around so I could make him one. Love that this works well for you and that you’ve had great success. We appreciate the feedback and for taking the time to comment. Enjoy!
Jeanette
I made this yesterday for Canadian Thanksgiving. My daughter requested this type of pie with a crumble topping as she doesn’t love pastry. We all loved it. I made it gluten free as two of the group has celiac disease. It worked wonderful. Thanks for a wonderful recipe.
Tricia Buice
Thank you Jeanette! Happy Thanksgiving to you and yours 🙂
Rachel
This is really delicious. I’ve made this several times for my 5 year old son and we make it all organic. Yummm
Tricia Buice
Thank you Rachel! Everybody loves this pie – so much blueberry flavor! Happy baking 😉
Nomonde
Delicious
Tricia Buice
Glad you liked it!
Peg Bingham
Fabulous! We just had pie-palooza for Father’s Day. I made 5 and we voted. This was the clear winner! The blind-baking instructions seemed very long but worked perfectly with an all-ready crust. The filling was great and will make a fine crisp. Keeper.
Tricia Buice
That’s fantastic Peg! Thank you so much for the feedback and for trying the recipe. What a terrific idea for Father’s Day and no doubt delicious. Outstanding 🙂
Lama K
I have never made a pie in my life and decided this recipe would be my first. It came out phenomenal. This is what I did differently:
1) I didn’t use a food processor to make the crumble and instead just used my hands and it worked.
2) I used pie dough for the top as well as the crumble.
The only thing I would do differently is use less sugar in the blueberry mix. I guess my blueberries were already sweet.
Great recipe!!
Tricia Buice
That’s fantastic Lama! Thank you for trying it and for letting us know how it worked out for you. Great job – woohoo!
Susan
Made this for pie day last year and it was delicious. Now thinking of making it again for the holidays. I have a bunch of frozen blueberries stored in the freezer for the winter that I may use use but I’m not sure how it’ll turn out. Did you ever try making it with frozen blueberries? https://instagram.com/p/BRn8FzulIC6/
Tricia Buice
Hi Susan – I have not tried frozen berries since fresh are always available. My only concern would be that it will be way to juicy. I’m always afraid to experiment and try something not tested during the holidays. If I have to have it, I don’t mess with it. If you use frozen berries, I would thaw them first in a strainer to get rid of the extra liquid. Good luck and hope it turns out for you! Happy holidays Susan 🙂
Chelsea
Hello! If you don’t have a deep dish pie pan can you make this in a normal pie pan?
Tricia Buice
Hi Chelsea – yes you can! If you have too much pie filling, just put it in a small oven-proof container and bake it along with the pie. You can have a mini-pie to taste test before the event. Hope you enjoy!