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Blueberry Crumble Pie is one of the best and easiest pies, ever!
Made with fresh, sweet blueberries covered with a crispy crumble topping baked in a wonderful summer pie.
This 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.
Pair this blueberry crumble pie filling with our perfect pie crust recipe.
We always make our own pie pastry 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
- 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 and pour into the pre-baked crust.
- Combine the crumble topping ingredients and spread over the 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!
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Let’s be baking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too.
Blueberry Crumble Pie
- 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
- 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.