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4.88 from 8 votes

Blueberry Crumble Pie

Sweet blueberries cover with a crispy crumble topping baked in a wonderful summer pie. A must make for your ripe blueberries!
Prep Time45 mins
Cook Time1 hr
Total Time1 hr
Course: Dessert, Pie
Cuisine: American
Keyword: blueberry, dessert, pie
Servings: 8 servings
Calories: 412kcal
Author: Tricia


  • 1 9-inch deep dish pie crust well chilled before filling

For the blueberry filling:

  • 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:

  • cup all-purpose flour (85g)
  • cup light brown sugar (60g)
  • 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.


* 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


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