This post may contain affiliate links. Please read my disclosure policy.
Blueberry Crumble Pie is one of the best, and easiest pies, ever!
Blueberry Crumble Pie – made with fresh, sweet blueberries topped with a crispy crumble all baked up in a wonderful summer pie.
This Blueberry Crumble Pie is a must make with your ripe summer blueberries!
It’s been a while since I rolled out dough and filled it with nature’s best fruits. With all those wonderful blueberries ripening under the hot summer sun … well, I couldn’t help myself. Blueberries and pie are “made-for-each-other.”
The BEST blueberries are those you pick yourself!
My new favorite Saturday morning adventure starts at Miller Farms Market where you can pick your own berries, and soon they’ll have sweet summer corn, too. You may remember I recently picked more than 20 pounds of strawberries and made numerous recipes, froze a bunch and even shared with my son and daughter-in-law.
When Miller Farms said that blueberries and raspberries were ready for picking, I had to go back. Blackberries should be ripe in a few more weeks and I plan to take helpers with me next time!
Blueberries grow on bushes, making them easy to pick.
The blueberry bushes at the farm are not as old as the strawberry, raspberry and blackberry plants so the berries are not as abundant – and were not quite ready in large amounts.
I was able to work a while and get enough, though. I may I missed my calling and could have been a pretty good field hand/picker of fruits and vegetables. Being outside is the sunshine is the best! Stay tuned for black and red raspberry desserts coming soon!
Pair this blueberry crumble pie with our perfect pie crust.
We make our own pie pastry using our Perfect Pie Crust Recipe but this pie could easily come together in no time with a pre-made crust. My grandmother actually 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 another for later. Thaw the frozen dough in the refrigerator overnight, and you’re good to go!
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 volunteer firefighter at the time and 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 more than 80 pie recipes on the blog. 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!
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!
For the base you’ll need a deep dish pie crust, blind baked before filling.
For the filling you’ll need:
- granulated sugar
- lemon zest
- lemon juice
- half a small apple, grated
For the crumble topping:
- all-purpose flour
- brown sugar
- unsalted butter
- granulated sugar
To assemble and bake the Blueberry Crumble Pie:
- 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.
You may be wondering why we added half a small grated apple.
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 pie is at its peak when made the morning you plan to serve the pie. It will have time to cool and thicken (or set up) before being served. However, if you want to eat it slightly warm, just note 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. Personally I don’t think it will last that long, so no worries!
Make a food memory and bake a pie for someone you love!
Thanks for PINNING!
Let’s be baking friends! If you make our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates.
PRINT THE RECIPE!
Blueberry Crumble Pie
- 1 unbaked 9-inch deep dish pie crust, well chilled before filling
For the blueberry filling:
- ⅔ cup granulated sugar
- 2 ½ tablespoons cornstarch
- 1 teaspoon lemon zest, about 1 lemon
- 2 tablespoons fresh lemon juice
- 5 cups fresh blueberries, rinsed and dried
- ½ of a small apple, peeled and cored, then grated
For the crumble topping:
- ⅔ cup unbleached all-purpose flour
- ⅓ cup light brown sugar
- ⅓ cup cold butter 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 about 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, cover 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.
Here are a few more of our favorite blueberry desserts that you might like:
There’s nothing like sweet summer blueberries baked in a simple crust to excite the taste buds! This simple, easy dessert is saturated with intense blueberry flavor and hints of bright, fresh lemon.
Perfect for breakfast, brunch or a light dessert. This luscious cake is a deliciously moist, lightly sweet “coffee” cake bursting with juicy ripe blueberries and a hint of lemon.
Delightfully tender Blueberry Buttermilk Biscuits served with a warm homemade Blueberry Sauce.
Finally, if you’re looking for a little more inspiration check out this Low Carb No-Bake Blueberry Cheesecake Pie ~ from All Day I Dream About Food! I really want to make these little Blueberry Lemon Hand Pies ~ from Sugary Sweets, and this super popular Blueberry Zucchini Snack Cake ~ from The View from Great Island. And don’t forget to try this Frozen Blueberry Coconut Yogurt Pie ~ from She Wears Many Hats – it looks dreamy!