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.


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


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!


  • 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.


  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!

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


Comments are closed.

  1. I have pie anxiety!! That’s why I make a lot of cakes. LOL The crust is always a problem. I’m following your directions-but i am sort of mad at the crust. It cracks a lot when i roll it out. i thought it came together nicely when I made it but now its sort of a mess. I hope the filling and crumble disguise it. I made the cherry pie last weekish..and the crust came out much better. I’m not sure where I’m going wrong…

  2. I want to make individual pies. How would I adjust the cooking time? I’m new to your web sight and am LOVING it!!

    1. Hi Therese! It would depend on the exact size of the pies. I can’t say for sure but just use your best judgment. Browned topping usually means they’re done!

  3. I made this yesterday but it turned out with a very strong lemon taste that overpowered the blueberries. Is this the way the pie filling was intended or perhaps my blueberries were too sour to begin with? Feeling disappointed because it was an all day affair making this pie.

    1. Hi Nicole! I wonder if the berries weren’t sweet enough. The lemon is supposed to brighten up their flavor, not take away. If you decide to make the pie again, you can reduce the lemon juice and zest.

  4. When I made this pie, the crumble was overflowing which tasted delicious…but, the blueberries didn’t really break down like yours had and the crust didn’t seem to bake all the way through. I really want to try it again for Thanksgiving! Any suggestions? Should I bake it longer?

    1. Hi Anastasia! It sounds like the blueberry pie wasn’t cooked all the way through. If the top is browning quicker than the crust and filling can bake, tent the top with aluminum foil.

      1. Yes, but I was worried about OVER cooking it. How much longer would you bake the pie (even if it is covered) before being concerned with the bottom of the pie burning?

  5. I’ve been trying your recipes for a few years now, but only now am I finally leaving a review! I made this pie for Thanksgiving, and it was a big hit! Everything came out perfectly, and the crumble topping was just perfect. This pie wasn’t too sweet, and the tang of the lemon zest and juice went with the blueberries wonderfully. The oven was actually occupied with the turkey, so I wound up baking it in the toaster oven! And it still turned out wonderfully!

  6. Hi Sally,

    My cousin made this recipe for me last weekend and I LOVED it! I am having my own attempt this weekend (wish me luck) for my family’s Christmas celebrations.

    My dad loved it but the one thing we agreed would be to enjoy it warm with the ice cream! I understand the pie needs to be left to thicken but do you have any tips for how I can serve it warm without ruining the integrity of the pie itself?

    Thank you!

    1. Hi Megan! I love warm blueberry pie with ice cream too– we usually warm up each individual slice in the microwave for a few seconds. Works well and is really easy.

  7. Sally, do you use a deep pie plate or a regular pie dish for this amazing crumble? Or, perhaps, it doesn’t make a difference at all?

  8. Sally, I have to apologize…..I cheated and bought the crust. Pillsbury ready to go. The filling was amazing. I didn’t QUITE have enough blue berries, so I had a container of raspberries and put those in. I also read the recipe wrong and didn’t put the butter in the crumb topping correctly. Butter was still in small cubes and just eye balling it, I put the topping on and spread the butter around as evenly as I could. The pie was AMAZING!!! I have to say that when I am looking for a recipe I start with ‘Sally’s Baking Addiction” to start my search. Im never disappointed! Thanks Sally

  9. Made this as per recipe with fresh picked Illinois blueberries! Just added a sprinkle of cinnamon. It was fabulous. Crumble pies are my favorite

    1. Hi Sally. I love your recipes! I’m going to try this one next. I was wondering if both blackberries AND blueberries be used in this recipe? Thanks.

  10. Hi Sally,
    I plan on making this pie within the next couple of days. It looks and sounds scrumptious. Do I bake the pie in the lowest part of the oven?
    Thank you and God bless,

    1. Hi Brenda! I usually bake traditional pies on a lower rack because the top crust can easily over-brown, but this crumble pie is fine in the center of the oven.

  11. I can’t wait to try this recipe. I just made a two-crust blueberry pie and, as always, it bubbled over so much, the glass pie dish is a mess. I use the Cooks Illustrated suggestion of tapioca as a thickener which usually works great but doesn’t thicken until several hours after pie is out of the oven. Do you know how I can avoid the massive overflowing juicy mess? I usually vent the top crust and always seal the two crusts well along the edge. Thanks so much for your wonderful recipes and blog!

    1. Hi Helen! I’ve never tried that recipe, but perhaps there was too much filling or the pie dish was too small or shallow? I’ve never had an overflowing problem with this blueberry crumble pie in a 9 inch pie dish. Let me know if you try it!

  12. Have you tried this with a top crust rather than crumble? Worth a shot, or should I look for a different recipe that calls for a double crust?

    1. Hi Julie! I have a recipe for a true blueberry pie if you’re interested in trying it! You could also add a top crust to this crumble recipe if you prefer!

  13. I have made this pie numerous times, always with rave reviews, so I’m finally getting around to saying “thank you” for providing us with this absolutely delectable (and easy) blueberry pie recipe. It’s turned out perfect every time and leaves my family members or guests gushing with compliments & wanting more!

  14. Hi Sally! There is a blackberry field close to a friend’s house and we were planning to make a pie out of them. Would you recommend the same ingredients for the filling if I substitute all the blueberries for blackberries? Perhaps a bit more cornstarch? Thank you! Love your blog!

    1. Hi Amalia – A blackberry pie would be delicious! For your first attempt I would keep the rest of the recipe the same. Blackberries might be a bit juicer than blueberries so just discard the juice at the bottom of the bowl when filling your crust so you don’t end up with a soggy pie. Enjoy!

  15. You weren’t kidding about the issues that frozen blueberries would cause! I had to bake my pie for TWO hours and 35 minutes to get it cooked all the way through. (I used an instant read thermometer to know when it was.) I added extra cornstarch to make sure I didn’t wind up with soup. It’s absolutely fabulous but man, that’s a long bake!

  16. Hey Sally! Long time recipe lover here. I’m planning on making this pie but 1) have a looooot of frozen blueberries…how should I prepare them instead? 2) I’m not a huge fan of the large oats in the topping and am craving a more traditional streusel topping, do I need to replace the oats with an ingredient or just omit? Thank you 🙂

    1. Hi Audreh, See recipe note #4 about frozen blueberries. For the crumble topping you can use the topping from my Apple Crumble Pie which uses chopped walnuts instead of oats, or use the second half of your pie dough for a double crust pie.

  17. I want to make this for my boyfriend but he prefers mostly fruit. Could I leave the bottom layer of pie crust out?

  18. This was delicious! I am definitely a novice pie maker, but it came out perfectly. I used pie crust dough that I had leftover from a different recipe, but otherwise followed the recipe, and served it with fresh whipped cream. If I had more blueberries I’d make another it went so fast, although it’s probably good that I don’t!

  19. Hi Sally,

    This looks amazing. Will the crumble work using SmartBalance instead of butter? I have a vegan guest.

    Thank you and Happy Memorial Day!

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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