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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
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!
Mary Zoppa
I made the crust using your recipe, and then the pie. It was by far, the most time and labor intensive recipe I have ever made in 30 years. The recipe says 20 mins prep time. It doesn’t count the minimum time in the fridge before rolling, ( at least an hour-up to 3 days )or the 30 mins in the fridge before pre-baking. The crust was good, but for the work it should have been the best crust in the world, and it wasn’t. The extra work of grating an apple and zesting a lemon-letting the berries sit; it was a good pie but not the best I have ever eaten. I won’t be making this again
Tricia Buice
Thanks for the feedback Mary but I cannot imagine why the crust was labor intensive. I’ve also been baking for more than 40 years and find this crust super simple. The time it takes to prepare the crust is less than 20 minutes for me. Most crust recipes need time to sit in the refrigerator before rolling. I love that this can be made well ahead of time. Sorry it didn’t meet your expectations. I also don’t think that grating a half an apple is a lot of work. It takes about 2 minutes to grate the apple and zesting lemons is also super easy. It adds a lot to the flavor, in my opinion. The berries sit while you prepare the topping, so it’s not really adding time to the preparation. Again I’m sorry you found that this pie did not meet your expectations but appreciate that you took the time to try it and provide feedback. Our readers will appreciate you documenting your experience.
Jess
Looks amazing! Can’t wait to make this pie. I think the instructions for the blind baked pie crust are a little confusing. It sounds like we should blind bake the crust on a baking sheet and not in a pie dish. Maybe it’s just me.
Tricia Buice
Thanks for the feedback Jess – I updated the recipe to clarify.
Charlene Z
Thank you for this awesome recipe! I’ve made it twice with blueberries I’ve harvested from a farm nearby. Both times, I didn’t pre-bake the crust, and I left out the grated apple. They came out perfect—consistency and the crust was fine. I think it’s the best-tasting blueberry pie I’ve ever had! The crumble crust is wonderful!
Tricia Buice
Thanks Charlene! So glad you enjoyed this delicious pie. We love it too.
Lise Hill
I don’t understand your method of baking the pie crust with parchment paper or pie weights. Can’t I just back the crust without all this hoopla ?
Tricia Buice
Hi Lise – yes you can bake it anyway you want. The reason for blind-baking a crust is to help it stay more crisp when adding fruit fillings. It will still be delicious if you don’t do this step. If you par-bake, pre-bake or blind-bake the crust, it must have something inside or the crust will slump down into the pan as it bakes. It’s really not a big deal and the beans or weights can be used again and again. Hope this helps and good luck.
Darla
With the apple, did you go for a tart or sweet variety?
Tricia Buice
Hi Darla – I always use a tart apple in baking. Plus for this I like one that is not too soft. Granny Smith is always a good choice. Thanks and hope you love it as much as we do.
George
Made this pie last night, nobody in the family particularly likes blueberries, but your pictures looked so delicious it enticed to me try. Glad I did, it was really delicious (served with the requisite vanilla ice cream)! I’ll bbe looking through your other desert recipes and giving them a go as well.
Tricia Buice
Thank you George – so glad you and your family enjoyed the pie. And thanks for taking the time to share your feedback 🙂
Allie.w
My brother has been asking for a blueberry pie since last year. So after some research I decided, this is the one! I can’t tell you how much fun I’ve had making this pie. I’ve never made a pie before and I had to make it in what I call ‘a bachelors kitchen’ so I had to improvise a lot of tools and really slow down to make sure everything came together well. Honestly, I don’t know how it turned out yet, it’s still in the oven, but I wanted to thank you for the experience. ☺️
Tricia Buice
Hi Allie! Thanks so much for the fun comment. This is what baking is all about! I hope you loved the pie as much as we do. You really can’t beat a good blueberry pie and I bet your brother was thrilled you made it for him. Thanks for trying our recipe! Please let me know if you ever have any questions or if I can help in anyway. Woohoo!
Jamie Bloomfield
Can you use frozen berries, thanks
Tricia Buice
Hi Jamie – I have not tested this recipe using frozen berries. If you give it a try, I would recommend using them frozen, do not thaw first. However, I’m afraid frozen berries may be too juicy overall. Good luck – let us know if you try it with frozen berries and how it turns out! Thanks 😉
Hilary
If I’m using premade crust, should I still blind bake the crust?
Tricia Buice
Hi Hilary – yes you should go ahead and blind bake any crust to help keep it from getting soggy. Enjoy!
Jessica
Where’s the recipe??
Tricia Buice
Hi Jessica. The recipe is below the photos and it is printable. Sorry you’re having trouble finding it.
Liz
Well, no wonder your pies look so amazing!! You’ve had a lot of practice. My hubby loves a blueberry pie and I’d be happy not to fiddle with a top crust 🙂
Tricia Buice
Haha Liz – I’ve been making pies since I was 10 years old but I still learn something new every time I make one. We are students of our craft! I hope you’ll try this pie. It’s not overly sweet so it may not hurt to bump up the sugar to 3/4 cup from 2/3 cup. The crumble top is sweet and of course ice cream adds an amazing taste and texture to the pie. Enjoy!
Cheree Conrad
This must be freezer friendly?
Tricia Buice
I’m not sure Cheree – I haven’t tried freezing this pie. I would think it would be okay to freeze the entire pie before baking. If you bake then freeze I think the crumble top may be soggy. Please let me know if you give it a try and I’ll share with our readers. Thanks for stopping by – great question!
Trish
Is it still necessary to pre bake the crust if you use a different crust recipe or a boughten crust? My fruit pie recipes all go into an unbaked crust and bake crust and filling together. Just don’t want to mess this up! Yours looks perfect!
Tricia Buice
Hi Trish – There’re different schools of thought on the pre-baked crust issue. I do not pre-bake crusts for double crust pies, like apple, peach, etc. It always turns out fine. When I can pre-bake I always do, to help keep the crust crispy and less soggy. That being said, I really don’t have problems with soggy crust. If you want my opinion, I say pre-bake the crust at least a little bit if you can. Hope this helps and is not too vague 🙂 Thank you so much for reading and commenting and I know you will love this pie! It’s a keeper.
Theresa @ Shoestring Elegance
Tricia, I Love this recipe!! I’ve pinned and also just become your newest follower! I would love it and be honored of you would come share your recipe with my readers @ My What to do Weekends party. It’s Live now. Thanks for sharing your yummy recipe. Here’s the link -> http://shoestringelagance.blogspot.com/2016/04/what-to-do-weekends-171.html
I hope to see you there!
Theresa
Tricia Buice
Hi Theresa – I just found your comment in my spam folder – thanks so much for the invite and thanks for following along on our culinary adventure. Have a lovely weekend!
Rebecca
Made this today and it was super delicious… Def not as pretty. I felt like the crust wasn’t large enough so next time I would make more of that. But everything else was great! I haven’t cut into it yet but will tomorrow.
Tricia Buice
Thanks for the feedback Rebecca! Hope you love it as much as we do 🙂
Brigitte
Just wondering if you have frozen the whole pie before baking and then baked it from the freezer. I like to stock pile pies when the berries are in season. This pie looks absolutely yummy!
Tricia Buice
I have not tried freezing this pie Brigitte. But my grandmother often made pies and froze them unbaked with great success. I think using frozen berries would be just fine if you don’t want to freeze the entire pre-made pie. Thank you so much for commenting – I hope you love it as much as we do!
Tina Carlson
This looks “berry delicious!” I would love to surprise my family with this beautiful pie for Christmas, would it be OK to use frozen blue berries?
Tricia Buice
Yes Tina – I think it would be fine to use frozen blueberries. I would thaw and drain them as much as possible. Best wishes and Merry Christmas! Thanks very much for stopping by.
Velva
We share the same fun and passion for picking summer fruits. This season I picked about 12lbs of summer blueberries- Strawberries a few weeks earlier.
Your blueberry pie looks amazing. No doubt tastes amazing. Thanks for sharing!
Velva
Tricia Buice
Oh we do share a passion! Nice to hear from you Velva – hope you’re enjoying your summer and your fresh picked fruits! I’m going back in the morning to pick more black raspberries and to see if those blackberries are ripe 🙂 Have a wonderful 4th!
Mandy
Tricia, what an incredible pie! I absolutely love blueberries – I make quite a pig of myself when they in the house – I would thoroughly enjoy a large piece of your gorgeous pie.
Have a great day.
🙂 Mandy xo
Tricia Buice
Thanks Mandy – I can’t make blueberry recipes fast enough 🙂 Have a wonderful week!
Betty
This pie is a masterpiece- love that crumble crust! I’d have never thought of adding the apple to help thicken the pie, but it sounds like a great idea. Summer fruits are glorious, aren’t they? I have brand new blueberry bushes, and I hope I’ll be able to eventually get some berries from them. When we were visiting in Chicago last summer, we took a little (big, actually)berry picking trip to Michigan, where there seemed to be a pick-your-own blueberry farm at every turn. It’s so hard to stop picking when you keep seeing gorgeous berries that just have to come home with you! 🙂
Tricia Buice
Thanks Betty – I have heard that Michigan is great for berries – sounds like a great picking trip! Have a wonderful weekend!
Susan
You’ve made my mouth water with that luscious pie! How lucky you are to have that farm nearby to pick such wonderful fruit. I’ll have mine a la mode, please 🙂
Tricia Buice
You’ve got the right idea Susan – a la mode is always a good idea 🙂 Hope you have a lovely weekend!
John/Kitchen Riffs
I love all the fresh fruit we get at this time of the year — it makes me berry, berry happy. 😉 And this wonderful pie would have me head-over-heels with delight! Blueberry in pie? Yes. Please. 😉
Tricia Buice
Hey John – I love them too – nothing better – except maybe a nice cool drink of something spectacular 🙂 Can’t wait to see what you come up with next!