Blueberry Crumble Pie

blueberry crumble pie in a glass pie dish after baking

slice of blueberry crumble pie topped with a scoop of vanilla ice cream on a silver plate with a fork

From cherry pie to apple pie to lemon pie, let’s move onto another fan-favorite flavor this month: blueberry.

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 thing with a buttery streusel crumble 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.)

blueberry pie filling and crumble topping in glass bowls

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.

With my determination (but mostly a 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 not pretty.

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?

blueberry pie filling in pie dish

blueberry crumble pie in a glass pie dish before baking

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 goo. 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. You’ll flip for my apple crisp, too!

overhead image of blueberry crumble pie after baking

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.

overhead image of blueberry crumble pie with scoops of vanilla ice cream on top

Enjoy this satisfying blueberry dessert for all your summer celebrations including Father’s Day, 4th of July, graduation parties, Labor Day, and more.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slice of blueberry crumble pie topped with a scoop of vanilla ice cream on a silver plate with a fork

Blueberry Crumble Pie

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 1 hour
  • Total Time: 7 hours
  • Yield: 8-10 servings
  • Category: Pie
  • Method: Baking
  • Cuisine: American

Description

Use up summer’s fresh blueberries in this buttery, juicy, and completely delicious blueberry crumble pie. It tastes even better with ice cream on top!


Ingredients

  • 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 (41g) 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 (46g) 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

Instructions

  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.

Notes

  1. Make Ahead / Freezing Instructions: 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.
  2. Special Tools: Colorful Bowls | Lemon Zester | Lemon Juicer | Pastry Blender | Pie Mat | Wood Rolling Pin | Scalloped Glass Pie Dish | Pastry Brush | Eat Dessert First Fork
  3. Remaining Pie Dough: You can freeze the 2nd pie dough for up to 3 months. Thaw overnight in the refrigerator before using.
  4. Blueberries: 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.

Try my brown butter blueberry peach crisp next!

overhead image of blueberry peach crisp in a skillet with a spoon

69 Comments

  1. We have been frustrated for the second time by this pie. We need better instructions for when the pie is done. Our crust on top is perfect and covered to keep from burning. The bottom is so wet with too much juice after more than 5 hours rest. Do we have to see boiling of the juices before we take it out?

    1. Hi MJ, Are you using fresh berries? I find the pie gets soupy with frozen berries. Is your bottom pie crust fully baked? Be sure you are baking for 25 minutes at 400 and then keeping the pie in the oven turn the temperature down to 375 for an additional 35 minutes. I love using a glass pie dish so that I can see the bottom of the pie to make sure it looks fully cooked before removing it from the oven to cool!

  2. This pie is a lot easier than it looks! It is so cute and tastes so good! I love the crumble topping because it adds some delicious flavor! I will make this again! Thank you

  3. Would love to try this – will it work as just a blueberry crumble without the pie crust? Feeling a bit lazy 🙂

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Emily, I recommend using either this recipe for Brown Butter Blueberry Peach Crisp or Strawberry Vanilla Crisp and you can change up the type of fruit you use if you wish.

  4. Stacy Lobbezoo says:

    Blueberry pie is my FAVORITE! This is the first time making this particular recipe, it is fabulous, and I will make again again! thank you!!

  5. This pie was amazing! It’s not easy to get a crisp bottom crust with all those juicy blueberries, but I did. Absolutely delicious recipe, I didn’t change a thing and it came out perfectly!

  6. Girl, all of your recipes are on point. I made the blueberry crumble pie for the 2nd time. My family raves about it. It’s not overly sweet and the all butter pie crust is to die for! I’ve made your strawberry cake, chicken pot pie and apple crumble pie. They are all fabulous. I want to make your cherry bourbon crisp next! I’m hooked on your blog and have learned so much about baking! Thank you for sharing your knowledge!

  7. I absolutely love ALL your recipes! Recently discovered your website and have been looking daily for all the delicious recipes you’ve put on here. Thank you so much for sharing! Love them all!

  8. Should you blind bake the pie shell before putting in the blueberries? Can you use frozen berries in this recipe?

  9. I made this recipe yesterday and it turned out to be very delicious. I thought the crumbs on top were a bit much at first ( I added 1/3 cup crushed peanuts for a different texture) but it wasnt at all. The mix of blueberries and the crumbly top are the perfect combination.

  10. Absolutely delicious! Followed the exact recipe and the pie turned out PERFECT! I will definitely make this again 🙂

  11. Donna Charlick says:

    I just made this exactly to recipe and it turned out absolutely delicious!

  12. WOW. This is sooo very good. The entire family is in love. Not too sweet and really the best of summer. Thanks again Sally!!

  13. This is an absolutely perfect recipe! Not that I’m surprised – everything I’ve ever made from you has been perfect. But this pie is definitely one I’ll keep coming back to!

  14. Completely obsessed with this website! Thank you for all of your amazingly perfected, tried and true recipes! So grateful that you have done a lot of the leg work to provide delicious options. I love to bake and use your site for everything! This pie turned out incredible exactly as recipe stated. Happy 4th!

  15. I followed the directions exactly and the the pie texture wasn’t right. It had great flavor but didn’t hold together. My blueberries were fresh and I let the pie cool three hours. What am I missing???? Crust was perfect! My fav recipe to use.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ruth, We are so happy you enjoyed the crust and the flavor! The pie simply may have still been too warm when you cut it. If your kitchen is particularly warm it may take longer to come to room temperature to thicken the filling – you can also finish cooling the pie in the refrigerator if you wish. That should help!

  16. Amazingly textured & taste!! My pie didn’t bubble on the sides what did I do wrong?

    1. Trina @ Sally's Baking Addiction says:

      Hi Andrew! How did the pie turn out? If it set up properly and the crust is cooked through, you did nothing wrong! Otherwise it may simply need to bake a bit longer next time. Thank you for giving this recipe a try!

  17. Just made this pie and it came out great! Followed the recipe exactly! Will say I had to leave the pie in for like an additional 15 minutes because the crust didn’t look done on the bottom. But I just covered it and it didn’t burn!

  18. Melissa Carlock says:

    Followed your recipe to the letter. This was the most spectacular blueberry crumble that I’ve ever tasted. My husband raved and I will be bringing it to the next family gathering. Thanks so much for this recipe. ♥️♥️

  19. Megan Holscher says:

    I use your recipes all the time and I have loved every single one!! Have you ever used Splenda instead of regular sugar?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Megan! We’re so glad to hear you’ve been enjoying our recipes. We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt our recipes since it may not work properly), we typically recommend using a recipe that is specifically formulated for sugar substitutes. Hope this helps!

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×