Blueberry Crumble Pie

Use up summer's fresh blueberries in this buttery, juicy, and completely delicious blueberry crumble pie. Topped with brown sugar buttery cinnamon oat crumble! Recipe on

Assuming you’re not totally sick of pie yet this summer…

I’ve got another one for you to try! Speaking of, how are you all doing with July’s Baking Challenge recipe? I’ve seen so many cherry pie pictures on social media and am OBSESSED with your ins-pie-rational creations. Get it? Get it?

(insert nerd emoji)

Thank you to everyone who’s participating this month!

Use up summer's fresh blueberries in this buttery, juicy, and completely delicious blueberry crumble pie. Topped with brown sugar buttery cinnamon oat crumble! Recipe on

From cherry pie to apple pie to lemon pie, let’s move onto another fan-favorite flavor this month: it’s all about the bloobs. Oh. Do you not call them that?!

If you haven’t made a pie yet this month, let me try to encourage you to get in the kitchen ASAP. Today we’re making blueberry pie! Ditching that top pie crust and sprinkling the whole darn thing with a buttery streusel-y crumble-tastic topping. It’s like blueberry pie and blueberry crisp in one. Did you read that? Literally the two best summer desserts on the planet in one pie dish. 8 slices of blueberry heaven. The stars have aligned and I’m declaring this the best of the best when it comes to blueberry desserts.

(Though this cake begs to differ.)

How to make blueberry crumble pie on

I had some trouble with this pie! I tested it 4 or 5 different times. Honestly I lost count after the 3rd and everything after that was a blurry blueberry mess paired with overly emotional and weird pregnancy tears. Dramatic? Me? Never.

With my determination (but mostly a wicked craving for blueberry crumble pie) I conquered this little blueberry beast. The pesky little issue each time? Blueberry soup. Sloshy blueberry soup on top of a doughy uncooked pie crust topped with much-too-buttery crumble on top. Can there ever be too much butter? YES. I’ve seen it. And it’s ugly.

It’s a tall order, but I cracked the code. The filling is juicy– like the best blueberry pie fillings are– the bottom crust is golden brown and flaky, and the crumble topping keeps its shape.

So how do we get there?

How to make blueberry crumble pie on

How to make blueberry crumble pie on

There are 3 components to this blueberry crumble pie.

The Pie Crust

Use a solid recipe that can stand up to the heavy and juicy blueberries on top. My pie crust recipe yield 2 crusts so you can pop one into your freezer for the next time you crave blueberry pie. Which, if you’re anything like me, will be about 5 seconds after your last slice of this guy. Make sure to cook the blueberry pie long enough, too. This will help guarantee (1) a golden brown crust and (2) a thicker filling. If using a glass pie dish, which I strongly recommend, you can see when the crust on the sides is browning perfectly.

The Blueberry Filling

Let’s do all we can to keep it on the sturdy side. I typically make blueberry pie with cornstarch as the thickener, but a couple tries proved this isn’t enough in a blueberry crumble pie. Why not? All the butter in the topping melting down creates our not-so-beloved blueberry soup filling. So I gave a mixture of flour AND cornstarch a whirl and was pleasantly pleased with the results. I’ve discussed this before, but I prefer cornstarch as the thickener in summer berry pies. (Read here why.) Flour weighs things down, but proved to be just the ticket underneath this buttery crumble topping. Success!

The Crumble Topping

We want a crumble topping that can hold its shape, crisp up, and generally avoid turning into brown sugar goo. Doesn’t that sound fab? Brown sugar goo? It’s not. The trick with this crumble topping is to use the coldest butter ever. You’ll mix brown sugar, flour, and cinnamon together then cut in super cold butter. Finally, mix in the oats. I add the oats last because I don’t want them to break down when I cut in the butter. I want them to stay whole. Whole oats = more texture on top of your pie!

There’s an obnoxious amount of crumble topping, so I hope you’re not opposed to brown sugar + cinnamon + butter + oats. (um, who is?!)

Use up summer's fresh blueberries in this buttery, juicy, and completely delicious blueberry crumble pie. Topped with brown sugar buttery cinnamon oat crumble! Recipe on

And, like with all pies, the colder everything stays the better pie success you have. Whenever you’re not directly working with a layer, keep it in the fridge. For example: after you roll out the pie crust and place into the pie dish, refrigerate it while you prepare the filling. Likewise, after you add the filling to the crust, refrigerate the whole thing as you prepare the crumble topping.

If you want to dig in while the pie is still warm, be my guest! But I will warn you– it will be pretty juicy. I find the best time is to wait until it fully cools. This takes several hours but luckily, blueberry pie is THEE best make-ahead recipe. It’s even better the next day! Just keep it covered and refrigerate it. Bring to room temperature before serving. Pie-fection.

Use up summer's fresh blueberries in this buttery, juicy, and completely delicious blueberry crumble pie. Topped with brown sugar buttery cinnamon oat crumble! Recipe on

All 4 or 5 failed attempts? All the awkward ridiculous tears? WORTH IT.


Here are some items I used to make today’s recipe.

Colorful Bowls | Lemon Zester | Lemon Juicer | Pastry Blender | Pie Mat | Wood Rolling Pin | Scalloped Glass Pie Dish | Pastry Brush | Eat Dessert First Fork

Blueberry Crumble Pie


  • homemade pie crust (my recipe makes 2 crusts; you'll just need 1)*
  • 5 and 1/2 cups (800g) fresh blueberries*
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (40g) all-purpose flour
  • 1 Tablespoon cornstarch
  • 1 Tablespoon lemon juice
  • 2 teaspoons lemon zest

Crumble Topping

  • 1/2 cup (100g) packed light or dark brown sugar
  • 6 Tablespoons (50g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 6 Tablespoons (85g) unsalted butter, very cold and cubed
  • 2/3 cup (50g) old-fashioned whole rolled oats



  1. The crust: Prepare my pie crust recipe through step 5.
  2. Make the filling: In a large bowl, blueberries, granulated sugar, flour, cornstarch, lemon juice, and zest together until thoroughly combined. It will be pretty flour-y. That's ok. Place filling in the refrigerator until needed in step 4.
  3. Preheat oven to 400°F (204°C).
  4. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the  cold filling into the crust and discard the leftover juices in the bottom of the bowl, if any. Flute or crimp the edges of the crust. Place pie in the refrigerator until needed in the next step.
  5. Make the crumble: Mix the brown sugar, flour, and cinnamon together in a medium bowl. Using a pastry cutter, cut the cold butter into the brown sugar mixture until coarse crumbs are formed. Stir in the oats and sprinkle over pie.
  6. Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. I also loosely cover the whole pie with aluminum foil to prevent the crumble from browning too quickly as well.
  7. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Make ahead tip/freezing: A couple ways to make ahead of time! Make 1 day in advance-- after it cools, cover tightly and keep in the refrigerator. Bring to room temperature, if desired, before serving. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can also be frozen up to 3 months, thaw overnight in the refrigerator before using.

Recipe Notes:

*You can freeze the 2nd pie dough for up to 3 months. Thaw overnight in the refrigerator before using.

*I strongly suggest using fresh blueberries, not frozen. The pie will be quite soupy if using frozen. If you decide to use frozen, do not thaw first. The pie will take several more minutes in the oven due to the increased liquid. Again, I highly encourage fresh.

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Try my brown butter blueberry peach crisp next!

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The BEST recipe for blueberry crumble pie! Juicy blueberry pie filling with brown sugar streusel and homemade butter pie crust! Recipe on



  1. RosesRBleu on July 21, 2017 at 12:40 am

    I just was diagnosed with interstitial cystitis and lemon is a no go…can I use pear juice to replace the lemon juice? I think it would work…do you?
    Thanks for your help!

    • Sally on July 21, 2017 at 8:49 am

      that would be fine!

  2. Andrea @ Cooking with a Wallflower on July 21, 2017 at 12:50 am

    Oh my gosh! I love pies with a crumble topping. It’s sooo good. And luckily, I have a ton of blueberries waiting to be used.

  3. Caley on July 21, 2017 at 7:14 am

    I love the crumble topping! This is so gorgeous and I’m sure it tastes amazing. Fruit pies are the best pies!!! (My pastor actually wa
    xes poetic about peach pie on a regular basis, haha). Thanks, Sally!

    • Sally on July 21, 2017 at 8:48 am

      You can’t beat peach pie. End of story.

  4. Aimee on July 21, 2017 at 8:13 am

    wow. This looks amazing. I feel like July is the official pie month. So many in season fruits to work with! I just made a fresh strawberry pie, and have a few pints of blueberries just begging to be made into this crumble pie!

    • Sally on July 21, 2017 at 8:48 am

      Totally agree– this is the month for pie. I want to make fresh strawberry pie soon!

  5. Susan weiss on July 21, 2017 at 10:18 am

    Can you make this with peaches? New Jersey is going to have a bumper crop?

  6. Gina on July 21, 2017 at 10:21 am

    Hi Sally.  Quick question on the oats.  The regular Quaker or the “quick-minute” Quaker oats?  Same container quick-minute versus 5 minute.  Thanks!!

    • Sally on July 21, 2017 at 10:28 am

      Whole rolled oats are best. 🙂 Not the quick kind.

  7. Shawnna Griffin on July 21, 2017 at 10:32 am

    hey girl- this pie look so yummy! Y’all have a great weekend!

  8. Katie on July 21, 2017 at 10:41 am

    Oh, my gosh, Sally… your photography and staging just gets better and better. That dark blueberry filling against the dark blue backdrop… and the fuchsia towel?! STUN. NING. I’m so serious when I say you should make a coffee-table book with prints. That would be gorgeous to have to flip through! You’ve seriously out-done yourself here!

    • Sally on July 21, 2017 at 10:50 am

      This comment makes my week. You have no idea how much this means to me! Photography is so hard! THANK YOU SO MUCH. 🙂

  9. Amy on July 21, 2017 at 10:50 am

    This pie looks yummy! Counting the days until I get a real kitchen-not a toaster oven and a microwave-and all my baking things. 

  10. Jessica on July 21, 2017 at 10:55 am

    Yay! Tomorrow is my husband’s 60th birthday party and he requested blueberry pie! This lools perfect! How would I adjust for a 10″ pie plate? Or if I make 2, can I bake them together? Thank you!!

    • Sally on July 21, 2017 at 4:47 pm

      I would just make this pie as is (do not double)– the bake time will be slightly less. Enjoy!

  11. Laura | Tutti Dolci on July 21, 2017 at 12:22 pm

    Gorgeous! That crumble is everything and I love all those berries!

  12. Natalie Munroe on July 21, 2017 at 12:40 pm

    Lol! I *totally* call them “bloobs” (though in my mind I spell them “bluebs.”) In fact, I mutter things like “oh, gotta get the bluebs” whilst shopping, then wonder if people think I’m nuts. 
    This looks like a winning confection. Can’t wait to try it. It’s been a great bluebs season so far! So sweet & delish. Thanks for persevering through the fails (& tears) to get to the winner. 
    I know how tough pregnancy emotions can be. So the next question is: how’s the “pregnancy brain?” I recall one particularly hilarious (though disconcerting) incident while I was pregnant wherein I asked my husband what time some party we were scheduled to attend the next day started. There was a pause, & then I snapped, “How am I supposed to know what time it starts?!” It was only after he stared at me agape for a few moments that I realized I’d both asked and answered my own question. We shared a laugh, though my laughter devolved into tears. (There may also have been a time I put a waffle in the toaster but never pushed it down to toast…) Ah, the joys of pregnancy. Haha.
    You’re looking great–hope you’re feeling well. 

    • Sally on July 22, 2017 at 4:09 pm

      I feel like bluebs is a more appropriate way to spell it hahaha OH WELL! Glad I’m not the only one. Your pregnancy brain story is too good haha. And yes, I’m totally experiencing it. I legit passed my street while driving last month. I drove right past it– forgot it was there. That was the worst of it. But the emotions are insane. I cry over absolutely nothing. LIKE PIE! 😉

  13. Sofia on July 21, 2017 at 1:40 pm

    Yum! I love blueberry pie! And I can’t believe it but we call them “bloobs” too xD

  14. Jackie on July 21, 2017 at 2:28 pm

    Am I the only one who kind of wants to see all of the failed pies??

    • Sally on July 22, 2017 at 8:55 am

      Trust me, you don’t. They were hideous lol

  15. YY on July 21, 2017 at 5:47 pm

    I don’t care for fruit pies, but I read the posts anyway for the entertainment. Bloobs – gotta love it!

    • Sally on July 22, 2017 at 8:54 am

      Haha! 🙂

  16. Alice on July 22, 2017 at 8:51 am

    Hi Sally, this recipe looks great! I’m not a fan of oats in my crumble topping, do you think the recipe would work if I left them out? Or would I need to adjust the butter? Thanks!

  17. Dorothy on July 23, 2017 at 8:28 pm

    Went blueberry picking this morning and made this! It is heavenly! So light, a perfect summer dessert. It was easy to make also. Can’t wait to make it again.

    • Sally on July 24, 2017 at 12:37 pm

      Glad you enjoyed it, Dorthy!!

  18. the Country Wife on July 25, 2017 at 12:59 pm

    Oh, my this looks so scrumptious! Now I want to make some homemade vanilla bean ice cream to go with it! I may just have some kitchen tasks this weekend 🙂 

    • Sally on July 26, 2017 at 12:07 pm

      It is PERFECT with vanilla ice cream! Enjoy 🙂

  19. Diego Lopes on July 25, 2017 at 2:37 pm

    I love blueberry pies, but I never tried making one myself. Thank you for sharing your recipe, it looks easy and super delicious. =)

  20. Carolina on July 27, 2017 at 9:58 am

    Hi Sally! I’m saying hi from Argentina! I want to know how I can replace the blueberries since we can’t get them here at least in my town. We don’t have any blackberries either. Can I use strawberries? Or any other fruit? Thanks!

    • Sally on July 27, 2017 at 10:42 am

      Hi Carolina! This may not be the best pie to make with strawberries– how about any of my other pies (that don’t use blueberries).

  21. Toya on July 31, 2017 at 9:21 pm

    This is a fantastic recipe. I have never made a “pretty pie” because the top crust is so elusive; the crumble topping solves this problem. I used 2 lb of frozen blueberries and followed the recipe as written except for the addition of 1/4 tsp of cardomom to the filling. Great flavor. It was the best blueberry pie ever.

  22. Steff on July 31, 2017 at 10:25 pm

    I just made this–it was really an excellent pie! Not too sweet, and the crumble top was divine. And it was definitely not soupy; the flour/cornstarch mixture actually kind of stayed around the berries (didn’t cook out). But other than that, it was perfection! I got rave reviews.

  23. Dianne on August 5, 2017 at 10:41 am

    This was perfect in every way. My confidence in your recipes is the max! FYI, I make a similar crust- chilled shortening and frozen butter, but for the liquid I add an egg yolk and a splash of white vinegar to my ice water. Seems to increase the tenderness and flakiness of the crust. Looking forward to trying vodka though. I also mix in a  cuisinart which I think does the job very quickly, minimizing time of handling. 

  24. Mary Koziak on August 12, 2017 at 7:04 pm

    Just made two of these!  Can’t wait to try them!  

  25. Melody Upham on August 23, 2017 at 6:51 pm

    I made this pie last night. The only change I made was to use 1.6 ounces of tapioca starch instead of cornstarch and flour. I did not use lemon zest or lemon.  Fabulous and set up perfectly.

  26. Jessica on December 26, 2017 at 1:44 am

    Could have knocked me over with a feather when my very critical oldest advised me that this was one of the BEST desserts I have ever made. And this very carb-adverse son had seconds. Epic. So great job Sally! Sorry for all your troubles perfecting the recipe — but my family thanks you! They only waited 1 hour after baking to dive in, instead of the 3 you recommend, and it was just fine. Served with vanilla ice cream. Boom shakalaka. AND I blee the pie crust but kept my mouth shut. No one noticed. ❤️❤️❤️

    • Jessica on December 26, 2017 at 1:45 am




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