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4.84 from 6 votes

Blueberry Crumble Pie

Sweet blueberries topped with a crispy crumble all baked up in a wonderful summer pie. A must make for your ripe blueberries!
Prep Time45 mins
Cook Time1 hr
Total Time1 hr
Course: Dessert, Pie
Servings: 8 servings
Author: Tricia


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

For the blueberry filling:

  • 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:

  • cup unbleached all-purpose flour
  • cup light brown sugar
  • 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.


* 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