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Blueberry Crumble Pie

Published on June 22, 2015 Updated on May 28, 2025 By: Tricia Buice
5 from 21 votes

Sweet blueberries covered with a crispy crumble topping baked in a wonderful summer pie. A must make for your ripe blueberries!

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Blueberry Crumble Pie is one of the best and easiest pies, ever!

A blueberry pie with a crumble top, baked to a golden brown with juices overflowing the pan

 

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.”

A collage of photos showing fresh blueberries on a bush and in a bowl

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!

An unbaked pie crust ready for the oven

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.

a close up of a blueberry crumble pie with juices overflowing the crust

Ingredients needed to make Blueberry Crumble Pie:

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

blueberry crumble pie on a table with a spatula, plates and forks

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!

  1. 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.
  2. Next, prepare the filling. Mix all the ingredients together in a large bowl and pour into the pre-baked crust.
  3. Combine the crumb topping ingredients and sprinkle over the top of the pie filling.
  4. 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.

A sliced blueberry pie with blueberry juices all over the pan

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!

A plate with a piece of blueberry pie with a scoop of ice cream

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!

A close up of a blueberry crumble pie with juices overflowing the edges of the crust and pan

Blueberry Crumble Pie

Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Yield: 8 servings
Course: Dessert, Pie
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 21 votes
Sweet blueberries covered with a crispy crumble topping baked in a wonderful summer pie. A must make for your ripe blueberries!

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 information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 412kcal | Carbohydrates: 66g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 105mg | Potassium: 139mg | Fiber: 3g | Sugar: 38g | Vitamin A: 293IU | Vitamin C: 11mg | Calcium: 24mg | Iron: 1mg

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!

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120 Comments

  2. Pam

    Tricia, this is a great pie for sharing! I love blueberries and pie only makes them perfect. Great pics for a great pie. Thanks for the recipe, it’s a keeper!

    Reply

  6. Abbe @ This is How I Cook

    It seems I’m always salivating when I see your photos and read your recipes. This looks delightful, Tricia! If we lived near each other I’d be out there picking, too. I always wanted to be a farmer! I guess one can always dream.

    Reply

  8. Dom

    LOVE the way the berries are packed in there… LOVE the colour of the pie… how is that colour even real?… and I LOVE the crumble topping. Sometimes you can have too much pastry (really Dom?) and so a little crumble is a good thing!… plenty of cream right?

    Reply

  9. Denise Walden Cooper

    This pie looks incredible. Being a pie maker myself, Im looking forward to following your blog. I have a question. Have you ever considered using leaf lard in your pie crusts instead of vegetable shortening? The FDA is considering banning trans fats because of concerns over health risks of hydrogenated oils and organically sourced leaf lard is a fantastic substitute. Up until recently, I, too, used vegetable shortening, but leaf lard took my pie making to a whole new level. I use half european butter and half leaf lard in my crust. Your pie crust will taste amazing and will be flakier than ever. I’ve mail ordered leaf lard in the past from Fannie and Flo, but Ive recently found two butchers at my local farmer’s market that will supply it as well. Organically sourced leaf lard is essential since toxins are stored in fat cells. Anyway, just a thought…again Im looking forward to following your blog, happy baking!

    Reply

    • Tricia Buice

      Hi Denise – thanks for commenting. I have considered it and have researched leaf lard in the past. I would love to try it someday – I just haven’t had a big need since I don’t seem to make as many pies these days. Thanks for the info.

      Reply

  10. Toni | Boulder Locavore

    Tricia this pie is so beautiful. The ample filling, the color; it just feels like a relaxed summer day. I envy your Berry picking. Our rain has pushed everything out here and blueberries don’t grow in Colorado. Will live vicariously through your haul!

    Reply

  11. cheri

    Hi Tricia, love anything dessert and fruit filled this time of year, this is beautiful. How lucky for those firefighters and how special to be remembered that way. Take care!

    Reply

  12. Becky Green

    The weather here isn’t much better Tricia! I think it’s the “dog days” set in… UGH! LOL But, your pie looks HEAVENLY!!!!!!!!!!!!!!!!! I LOOOOVE Blueberries too! Your pictures look AMAZING ALSO!!!!!!!!!!!!! GOOD ENOUGH TO EAT!!!!!!!!!!!!!! 😉

    Reply

  14. Chris Scheuer

    You should be titled The Queen of Pie Makers, Tricia. This is a gorgeous pie, I can never get them to look as pretty as yours. I’m curious to know what the grated apple does. Is that what makes the pie set up so nice? I know cornstarch is a thickener and you have that too.

    I have my own blueberry bushes and they’re now 3 years old and are loaded with berries. I think a pie is the perfect way to celebrate! Although I think the birds must be making blueberry pies too as they are definitely helping themselves quite bountifully to my prized berries.

    Reply

    • Tricia Buice

      You are too kind Chris. Your recipes always look amazing and so well composed. I read someone a long time ago, that adding a little grated apple to a pie like this will help the filling set up better. This pie will run all over the place if cut when it’s hot, but cooling to room temperature makes all the difference. I think the apple helped because it stayed together without being stiff. I only used 1/2 of a small apple but it seemed just enough. The leftover pie refrigerated well (according to my son) and I’ll let you know about freezing. My traveling husband is traveling so I hid a few pieces for him in the freezer. Thanks!

      Reply

    • Tricia Buice

      This would have run if it was cut while hot – even though it would have been delicious to eat that way. The pie can set at room temperature for about 8 hours. Yummy!

      Reply

  16. Monica

    Tricia, I didn’t “know” you back in your amazing pie-making year but I have seen and drooled over many of those pies. Clearly, you are *the* pie expert. This could not look more enticing! I can picture you out in the summer just gardening, picking fresh fruit like this on a nearby farm, and then heading home to make an incredible meal that would include a pie like this. What a lucky household! : ) Hope you had a great Father’s Day weekend.

    Reply

    • Tricia Buice

      I’m not an expert Monica but I did win a blue ribbon at a County fair one time for an apple pie. I was thrilled and shocked! I love to make pies and have always enjoyed playing with dough 🙂 Have a great week!

      Reply

  17. Beth

    Great story about the firetruck parked outside your house! A pie a week is a great habit to get into for practice making pastry.
    And this recipe looks amazing – hope I get a chance to try it this summer too!

    Reply

      • Debra

        Could you tell me if I can safely use extra crumb topping that I have kept in my fridge for about four weeks?

      • Tricia Buice

        Wow Debra – thats a good question. I think it would depend on the life of your butter. If it was old to begin with, I guess not – if it was fresh when you made the crumble topping it would probably be fine. If it’s not much I would throw it out – but I hate having an upset stomach! Hope you have a lovely weekend.