Description
This blueberry crumble pie combines a flaky pie crust, juicy blueberry filling, and buttery brown sugar oat crumble topping. With plenty of fresh blueberries, bright lemon flavor, and a thick, jammy filling, it’s a beginner-friendly pie that’s perfect for cookouts and summer occasions! No need to pre-bake the crust.
Ingredients
Crust
- 1 unbaked Flaky Pie Crust or All-Butter Pie Crust (what I used)*
- egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk
Crumble Topping
- 1/2 cup (100g) packed light or dark brown sugar
- 6 Tablespoons (46g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 5 Tablespoons (71g) unsalted butter, very cold and cubed
- 1/2 cup (43g) old-fashioned whole rolled oats
Filling
- 6 cups (about 840g) fresh blueberries*
- 1/2 cup (100g) granulated sugar
- 1/3 cup (41g) all-purpose flour
- 1 Tablespoon cornstarch
- 1 Tablespoon fresh lemon juice
- 1 teaspoon fresh lemon zest
Instructions
- The crust: Prepare my butter pie crust recipe through step 5.
- Make the crumble topping: Whisk the brown sugar, flour, cinnamon, and salt together in a medium bowl. Cut in the butter using a pastry cutter or forks until the mixture is crumbly. Stir in the oats. Refrigerate until ready to use.
- After the pie dough chills, preheat the oven to 400°F (204°C).
- Roll out the chilled pie dough onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Start from the center and work your way out in all directions, rotating the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9-inch pie dish. Tuck it in with your fingers, making sure it’s smooth. For a beautiful edge, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. For visuals and a video of this, see how to crimp and flute pie crust. Brush the edges with egg wash. Refrigerate for at least 10 minutes as you prepare the pie filling. This helps keep the crust cold and prevents shrinking.
- Make the filling: In a large bowl, combine the blueberries, sugar, flour, cornstarch, lemon juice, and lemon zest. Mix together until it’s no longer dry and powdery; burst a few blueberries if necessary to moisten. See photo above for a visual, if needed.
- Assemble the pie: Spoon the filling into the crust. Top evenly with the cold crumble topping.
- Bake the pie: Place the pie on the center oven rack. Place a baking sheet on a rack below it, to catch any juices that may bubble over. Bake the pie for 25 minutes. Then, keeping the pie in the oven, reduce the oven temperature to 375°F (190°C). Place a pie crust shield (see Notes for homemade shield) on the edges to prevent them from over-browning. Continue baking the pie until the filling is bubbling around the edges, 35–40 more minutes. If you want to be precise, the internal temperature of the filling taken with an instant-read thermometer should be around 200°F (93°C) when done. Tip: If needed towards the end of bake time, remove the pie crust shield and tent an entire piece of foil on top of the pie if the top looks like it’s getting too brown.
- Remove pie from the oven, place on a cooling rack, and cool for at least 4–5 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it. Slice and serve with vanilla ice cream, if desired.
- Cover and store leftover pie at room temperature for up to 1 day or in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: There are a couple ways to make ahead of time! Make 1 day in advance: After the baked pie cools, cover tightly and keep at room temperature. 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. Note that the topping will taste a bit mushy after freezing/thawing. Prepared filling can also be frozen for up to 3 months; thaw overnight in the refrigerator before using.
- Special Tools (affiliate links): Glass Mixing Bowl | Silicone Spatula | Rolling Pin | 9-inch Pie Dish | Pastry Brush | Pastry Cutter | Zester | Citrus Juicer | Large Baking Sheet | Pie Crust Shield | Cooling Rack | Instant-Read Thermometer
- Remaining Pie Dough: You can freeze the second half of the pie dough for up to 3 months. Thaw overnight in the refrigerator before using.
- 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.