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Simply the Best Blueberry Crumble Pie Recipe

This delicious blueberry pie is perfect not only for summer but whenever the craving hits. It’s warm, and the filling is delectable. This pie holds a soft spot in our hearts because we love picking our own berries. Don’t worry, you don’t need to do that to make this pie!

A blueberry crumble pie with a piece missing. The piece of pie is on a white plate on top of a napkin. There is a small bowl of blueberries shown. This article covers a Blueberry Crumble Pie recipe.

Blueberry Crumble Pie Recipe

Nothing says summer like blueberry crumble pie! Especially when they are in peak season and you picked them yourself!

Many moons ago, we all went blueberry picking (check out our Blueberry Picking Adventure, here) and it inspired this simple but, delicious pie.

It’s perfectly sweet, the filling is just right, and the crumble is crunchy and buttery. Read on for the full step-by-step Blueberry Crumble Pie recipe.

A flat lay of all the ingredients needed for the blueberry crumble pie recipe.
A close up of the brown sugar in the Blueberry Crumble Pie recipe.
A close up of a bowl of blueberries and lemons.
A close up of flour and other ingredients needed for the pie.
A bowl full of fresh blueberries.

For Filling:

  • 1 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon of cinnamon
  • 2 cups blueberries (if not in season, you can opt for frozen)
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon or lime juice
  • 1 stick unsalted butter, cubed
  • 1 9-inch prepared pie shell or your favorite pie shell homemade recipe

For Crumble Topping:

  • 1 cup of brown sugar
  • 1 cup all-purpose flour
  • 4 tablespoons unsalted butter, melted

Equipment:

Bowl with all the ingredients, ready to mix in.

Step 1: Pick, Wash, and De-Stem

Preheat the oven to 375°F. After you’ve visited your local blueberry farm (or hit up the grocery store), take the 2 cups of fresh blueberries and wash thoroughly.

Make sure that none of those delicious berries have any stems on them.

This is the perfect job for little helping hands if you got them on the ready!

You can opt for fresh blueberries or frozen from the grocery store.

A close up of a bowl with all of the ingredients put together to make the filling.

Step 2: Prepare Your Filling

In your mixing bowl, add 1 cup of brown sugar, 1/2 cup of all-purpose flour, and 1/8 teaspoon of cinnamon. Mix until combined. Before you add 1 teaspoon of vanilla and 2 tablespoons of lemon, grab your berries!

Folding the blueberries in to the filling ingredients. A bowl is shown with all dusted blueberries.

Step 3: Fold Those Berries In

With a soft spatula, start mixing in all of your berries. Be gentle so that you don’t burst any of the berries, if you do, it’s not a big deal!

Once the berries are fully coated, you add 2 tablespoons of lemon juice and 1 teaspoon of vanilla. Fold it again and let the filling rest for 20-30 minutes and toss occasionally so that they release their juices.

Pie being filled with blueberry filling.

Step 4: Fill the Pie

Add your mixture into the pie shell. If you made your own be sure to crinkle the sides before adding the mixture. I prefer to scoop it in, that way it was more even.

A close up of a bowl filled with prepared pie crumble.

Step 5: Prepare the Butter & Make the Crumble

Take a full stick of butter and cut it directly down the center. Cut it in half and then into quarters.

Place them evenly onto the pie filling.

The next step is super easy, in a separate bowl, you take about 4 tablespoons of butter and put it in the microwave for about 30-45 seconds to melt.

After the butter is melted, add 1 cup of brown sugar and 1 cup of all-purpose flour into the butter.

Use your hands to fold the ingredients together to form a crumble. If you prefer, you can easily use a food processor. Have the dry mixture in the container and while it is stirring, slowly add the butter to it.

This way is much faster but, for such a little bit of crumble, I didn’t want the mess.

Blueberry Crumble Pie is baked and is shown close up.
A close up of a piece of Blueberry Crumble Pie being scooped out.

Step 6: Bake This Blueberry Beauty

Bake for about 35 minutes and when the filling is bubbling. Remove from oven when the top is golden brown.

Baking time will vary depending on your oven. But, once it’s nice and golden brown, it’s ready! Cool the pie fully on a wire rack.

After you’ve taken the pie out, make sure to let it cool so that the filling sets. After that, all you have to do is SERVE and ENJOY!

A white plate with a slice of Blueberry Crumble Pie and a fork. A bite has been taken. In the background, blurred, there is the whole pie and a bowl of blueberries.

Can I Use Frozen Berries?

Yes! If you do use frozen blueberries, make sure to thaw them first. It’s not 100% necessary and you can get away with using them half-thawed.

To thaw, place the berries in a colander over a bowl to catch the juices. Gently pat with a paper towel once thawed and proceed with the recipe.

A fork is shown close up with a fork full of blueberry pie crumble pie.

How Long Is Pie Good For?

This pie can keep at room temperature for about a day. Then you should wrap it up tightly and it can be chilled for up to 5-7 days.

It can also be frozen, just make sure it is wrapped tightly and it can last up to 2 months.

Once you’re ready for pie, you just thaw it in the fridge and then bake to warm it up.

Top view of blueberry pie crumble slice with a bite taken out.
Yield: 8 servings

Blueberry Crumble Pie Recipe

Prep Time: 30 minutes
Cook Time: 35 minutes
Additional Time: 1 hour
Total Time: 2 hours 5 minutes

This delicious blueberry pie is perfect not only for summer but whenever the craving hits. It's warm, and the filling is delectable. This pie holds a soft spot in our hearts because we love picking our own berries. Don't worry, you don't need to do that to make this pie!

Ingredients

For Blueberry Filling:

  • 1 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon of cinnamon
  • 2 cups blueberries (if not in season, you can opt for frozen)
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon or lime juice
  • 1 stick unsalted butter, cubed
  • 1 9-inch prepared pie shell or your favorite pie shell homemade recipe

For Crumble Topping:

  • 1 cup of brown sugar
  • 1 cup all-purpose flour
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Preheat the oven to 375°F.
  2. Wash your berries and make sure they're de-stemmed. You can use frozen berries. (Read instructions for that below)
  3. In your mixing bowl, add 1 cup of brown sugar, 1 /2 cup of all-purpose flour, and 1/8 teaspoon of cinnamon. Before you add 1 teaspoon of vanilla and 2 tablespoons of lemon juice, grab your berries!
  4. With a soft spatula, start mixing in all of your berries. Be gentle so that you don't burst any of the berries. Once the berries are fully coated, you add 2 tablespoons of lemon juice and 1 teaspoon of vanilla. Fold it again and let the filling rest for 20-30 minutes and toss occasionally so that they release their juices.
  5. Add your mixture into the pie shell. If you made your own be sure to crinkle the sides before adding the mixture. I prefer to scoop it in, that way it is more even.
  6. Take a full stick of butter and cut it directly down the center. Cut it in half and then into quarters. Place them evenly onto the pie filling. The next step is super easy, in a separate bowl, you take about 4 tablespoons of butter and put it in the microwave for about 30-45 seconds to melt. After the butter is melted, add 1 cup of brown sugar and 1 cup of all-purpose flour into the butter. Use your hands to fold the ingredients together to form a crumble.
  7. Bake for about 35 minutes and when the filling is bubbling. Remove from the oven when the top is golden brown. Baking time will vary depending on your oven. But, once it's nice and golden brown, it's ready!
  8. Cool the pie fully on a wire rack.
  9. After you've taken the pie out, make sure to let it cool so that the filling sets. After that, all you have to do is SERVE and ENJOY!

Notes

If you do use frozen blueberries, make sure to thaw them first. It's not 100% necessary and you can get away with using them half-thawed.

To thaw, place the berries in a colander over a bowl to catch the juices. Gently pat with a paper towel once thawed and proceed with the recipe.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 551Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 46mgSodium: 79mgCarbohydrates: 88gFiber: 3gSugar: 53gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Enjoy!

The girls definitely enjoyed this Blueberry Crumble Pie, we also brought some over for the grandparents and they loved it too. It’s definitely a family favorite and a summer must!

Nothing like local berries, family time, and having these little ones feel so accomplished.

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All while having a delicious treat!

Let me know if you guys try it or if you have variations of your own, I’d love to hear them!

Have you tried blueberry crumble pie?

Let me know, til then— cheers m’deres!

The name Nancy is shown as a signature.
PIN FOR LATER:
A blueberry crumble pie with a piece missing. The piece of pie is on a white plate on top of a napkin. There is a small bowl of blueberries shown. This article covers a Blueberry Crumble Pie recipe.

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14 Comments

  1. Oh *drool*!!!!! This looks absolutely AMAZING Nancy!!!
    My recent post Mmm! It's Rice Pudding Day!

  2. This is food porn! lol, Nancy I bow to you. Your pie looks absolutely delish and I want a piece. Even better because I know your berries were picked by your sweeties.

  3. You actually don't need to wash blueberries, and washing can actually toughen their skins. (One of the few fruits this is true for!) I generally just pick out the stems and leaves and either use them or freeze them. This recipe looks great though, I now know what to do with my left over blueberries after jam making! Thanks for sharing!
    My recent post You Be Sweet – By Patsy Caldwell and Amy Wilson

  4. This is a wonderful recipe. I've seen organic blueberries in the store, expensive right now, but this pie recipe is good enough excuse to splurge. It sounds wonderful – what a way to be transported back to summer for a few minutes, close your eyes and you can hear the bluebirds, feel the breeze, while you decide if you are going to pick strawberries or blueberries for fun that day! Then before you realize where you are, take another big bite to be transported a few minutes more before you have to get up and wrap another blanket around you!

    1. Ahh, Rosie, you just took me back! Yes, when blueberries aren\’t in season… They are pricey! This recipe is best when you can go to your local farm and get some at a great price. 🙂 So yummy too!

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