Fresh blueberry pie is one of my favorite summer desserts, and this Blueberry Crumble Pie takes it to the next level. It starts with a buttery pie crust that's filled with juicy blueberries tossed in a simple mixture of sugar, lemon, and cinnamon, then topped with a buttery oat crumble that bakes up perfectly crisp and golden. Every bite has the best combination of sweet berries, flaky crust, and crunchy crumble.
One of my favorite things about this recipe is that it's much easier than making a traditional double crust pie. Instead of rolling out a second crust or creating an intricate lattice, you simply sprinkle the crumble topping over the blueberries before baking. There's also no need to blind bake the crust, making this an approachable recipe for beginner bakers and seasoned pie makers alike.
Whether you're baking with fresh-picked blueberries during the summer or bringing dessert to barbecues, picnics, or holiday gatherings, this blueberry crumble pie is always a crowd favorite. It has all the flavor of the best blueberry pie with even less effort, making it one of those desserts that's perfect anytime of year. Serve it warm with a scoop of vanilla ice cream for the ultimate summer dessert.
If you enjoyed this Blueberry Crumble Pie recipe, be sure to try my Blueberry Crisp, Blueberry Oat Squares, or Strawberry Crumb Bars next.
Why You'll Love This Recipe
- Easy to make. This pie comes together with simple ingredients and an easy crumble topping, making it much less intimidating than a traditional double crust pie.
- Loaded with juicy blueberries. Every slice is filled with sweet, fresh blueberries that bake into a perfectly thick, jammy filling.
- The crumble topping is irresistible. The buttery oat topping turns golden brown in the oven and adds the perfect crunchy contrast to the soft blueberry filling.
- Perfect for summer entertaining. This is one of the best ways to enjoy fresh blueberries when they're in season at backyard barbecues, but it's just as delicious for holidays and special occasions.
- Easy to make ahead. Since the pie needs several hours to cool before slicing, it's a great dessert to prepare earlier in the day or even the day before serving.
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Ingredients and Substitutions
To make this easy Blueberry Crumble Pie, you will need the following ingredients (see recipe card below for quantities):
- pie crust - Use your favorite homemade pie crust or a refrigerated store-bought crust. Both work beautifully in this recipe.
- fresh blueberries - Fresh blueberries give the filling the best texture and flavor. If using frozen blueberries, don't thaw them first and add an extra tablespoon of cornstarch if needed.
- granulated sugar - Sweetens the berries while allowing their natural flavor to shine.
- cornstarch - Thickens the blueberry juices into a glossy filling. You can substitute all-purpose flour, although the filling won't be quite as clear.
- lemon juice and lemon zest - Brighten the filling and enhance the natural sweetness of the blueberries.
- ground cinnamon - Adds a subtle warmth that pairs beautifully with blueberries.
- salt - Balances the sweetness and enhances all the flavors.
- all-purpose flour - Forms the base of the crumble topping.
- old-fashioned rolled oats - Give the crumble its hearty texture and delicious crunch. Quick oats can be used in a pinch but won't be quite as crisp.
- brown sugar - Light brown sugar adds rich caramel flavor to the crumble topping. Dark brown sugar also works if you prefer a deeper molasses flavor.
- unsalted butter - Use cold butter for the best crumbly texture.
- egg and water - Combined to make an egg wash for a beautifully golden crust.
- coarse sugar - Optional, but adds sparkle and a little crunch to the crust.
Equipment
You'll also need measuring cups and spoons, two mixing bowls, a 9-inch pie dish, pastry cutter (or two forks), citrus zester, citrus juicer, pastry brush, baking sheet, and aluminum foil or a pie shield if needed.
Instructions
- Prepare the blueberry pie filling. Preheat the oven to 400°F. In a large mixing bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Toss gently until evenly coated and let sit for 10 minutes.
- Make the crumble topping. In a medium mixing bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter, two forks, or your fingertips until pea-sized crumbs form. Refrigerate while the oven finishes preheating.
- Prepare the pie crust. Roll out the pie dough and carefully transfer it to a 9-inch pie dish. Press it into the bottom and sides, leaving about 1 inch of overhang around the edges. Fold the excess dough underneath itself and crimp as desired.
- Fill the pie. Pour the blueberry filling into the crust and spread into an even layer. Sprinkle the crumble topping evenly over the blueberries.
- Brush the crust. Whisk together the egg and water, then brush the exposed crust with the egg wash. Sprinkle with coarse sugar, if using. Place the pie dish on a large baking sheet to catch any bubbling juices.
- Bake the pie. Bake for 20 minutes. Reduce the oven temperature to 375°F and continue baking for 35 to 45 minutes, until the crumble topping is golden brown and the blueberry filling is bubbling around the edges. If the crust browns too quickly, loosely cover the edges with aluminum foil or a pie shield.
- Cool before serving. Allow the pie to cool for at least 3 hours before slicing so the filling has time to fully set. Serve at room temperature or slightly warm with vanilla ice cream.
Expert Tip: Let the Pie Cool Completely
As tempting as it is to slice into the pie while it's still warm, letting it cool for at least 3 hours makes a huge difference. During this time, the blueberry filling continues to thicken and set, giving you clean slices instead of runny filling. It's well worth the wait.
More Tips and Tricks
- Use cold butter. Cold butter creates the best crumbly topping with crisp, buttery clusters.
- Don't skip the lemon. A little lemon juice and zest brighten the filling and make the blueberry flavor pop.
- Use a glass pie dish. A glass pie dish lets you easily check that the bottom of the crust is fully baked before removing the pie from the oven.
- Bake until bubbly. The filling should be bubbling around the edges before removing the pie from the oven. This ensures the cornstarch has fully activated.
- Place the pie on a baking sheet. Blueberry filling can bubble over as it bakes, and a baking sheet makes cleanup much easier.
- Cover the crust if needed. If the edges begin browning before the pie is finished baking, loosely cover them with foil or use a pie shield.
- Allow plenty of cooling time. The longer the pie cools, the cleaner the slices will be. Transfer the pie to a wire rack while it cools to help it cool more evenly.
Recipe Variations
- Make it a mixed berry pie. Replace up to half of the blueberries with raspberries, blackberries, or strawberries for a delicious mixed berry crumble pie.
- Add some crunch. Stir chopped pecans or walnuts into the crumble topping for extra texture and a nutty flavor.
- Switch up the citrus. Replace the lemon zest with orange zest for a slightly sweeter, more mellow citrus flavor.
- Add vanilla. Stir 1 teaspoon of vanilla extract into the blueberry filling to enhance the sweetness of the berries.
- Use frozen blueberries. Frozen blueberries work well when fresh aren't in season. There's no need to thaw them first, but you may want to add an extra tablespoon of cornstarch and increase the baking time by 5 to 10 minutes.
- Warm up the spices. Add a pinch of nutmeg, cardamom, or ginger to the filling for a cozy twist that's perfect for fall.
- Make it extra crunchy. Sprinkle a little coarse sanding sugar over the crumble topping before baking for even more texture and sparkle.
Storage
How to Store
Store leftover blueberry crumble pie loosely covered in the refrigerator for up to 4 days.
How to Reheat
Enjoy chilled, at room temperature, or warm individual slices in a 300°F oven for about 10 minutes. You can also microwave slices for 20 to 30 seconds.
How to Freeze
Allow the pie to cool completely, then wrap tightly with plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
How to Serve
While this pie is absolutely delicious on its own, it's even better with a scoop of vanilla ice cream melting over the warm crumble topping. It also pairs wonderfully with freshly whipped cream or a dollop of lightly sweetened whipped mascarpone.
These are my favorite treats to serve with this blueberry pie:
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FAQ
Blueberries naturally release a lot of juice as they bake, so the filling needs enough thickener and enough baking time to set properly. Be sure to bake the pie until the filling is bubbling around the edges, which indicates the cornstarch has fully activated. Just as importantly, let the pie cool for at least 3 hours before slicing. The filling continues to thicken as it cools, so cutting into it too soon is one of the most common reasons for a runny pie.
Yes! Frozen blueberries work very well in this recipe. There's no need to thaw them first, since thawing releases extra moisture that can make the filling watery. Simply toss the frozen berries with the remaining filling ingredients and bake as directed. Depending on the berries, you may want to add an extra tablespoon of cornstarch and bake the pie for an additional 5 to 10 minutes until the filling is bubbling.
The crumble topping should be golden brown, the crust should look fully baked, and the blueberry filling should be bubbling around the edges of the pie. Those bubbling juices are the best indicator that the filling has cooked long enough for the cornstarch to thicken properly. If the crumble is browned but the filling isn't bubbling yet, continue baking and cover the crust with foil if needed to prevent over-browning.
Absolutely! In fact, this is one of the best pies to make ahead because it needs several hours to cool before serving anyway. Bake it earlier in the day or the day before, allow it to cool completely, then loosely cover and refrigerate. Serve it chilled, at room temperature, or warm individual slices before serving. It's a wonderful make-ahead dessert for holidays, potlucks, and summer gatherings.
Yes. If you prefer a more traditional crumb topping, simply replace the oats with an equal amount of all-purpose flour. The topping will be a little finer and more buttery but still delicious. The oats add texture and a bit of heartiness, but they're not essential to the recipe.
More Blueberry Dessert Recipes
Looking for other recipes like this? Try these:
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Recipe
Blueberry Crumble Pie
- Total Time: 4 hours 20 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Blueberry Crumble Pie is made with juicy blueberries, a flaky pie crust, and a buttery oat crumble topping. An easy summer dessert everyone loves.
Ingredients
For the blueberry filling:
- 1 unbaked 9-inch pie crust, homemade or store-bought
- 6 cups (2 pounds) fresh blueberries
- ½ cup (100 grams) granulated sugar
- 3 tablespoons (22 grams) cornstarch or flour
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- ½ teaspoon cinnamon
- ¼ teaspoon salt
For the crumble topping:
- ¾ cup (95 grams) all-purpose flour
- ½ cup (45 grams) old-fashioned rolled oats
- ½ cup (100 grams) brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoons (85 grams) unsalted butter, cold and cubed
For finishing:
- 1 large egg
- 1 teaspoon water
- 1 tablespoon coarse sugar or white sugar (optional)
Instructions
Prepare the blueberry filling:
- Preheat oven to 400°F.
- In a large mixing bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Toss gently until the blueberries are evenly coated.
- Set aside for 10 minutes.
Prepare the crumble topping:
- In a medium mixing bowl, combine flour, oats, brown sugar, cinnamon, and salt. Add the cold butter and cut it into the mixture using a pastry cutter, two forks, or your fingertips until pea-sized crumbs form. Refrigerate while oven preheats.
Prepare the pie crust:
- Roll out the pie dough and carefully transfer it to a 9-inch pie dish. Press it into the bottom and sides, leaving about 1 inch of overhang around the edges.
- Fold the excess dough underneath itself and crimp as desired.
Assemble the pie:
- Pour the blueberry filling into the prepared pie crust and spread into an even layer.
- Sprinkle the crumble topping evenly over the blueberries, covering the entire surface.
- In a small bowl, whisk together the egg and water. Brush the exposed pie crust edges with the egg wash and sprinkle with coarse sugar if desired.
- Place the pie dish onto a large baking sheet to catch any bubbling juices.
Bake the pie:
- Bake for 20 minutes.
- Reduce the oven temperature to 375°F and continue baking for 35 to 45 minutes, until the crumble topping is golden brown and the blueberry filling is bubbling around the edges.
- If the crust begins browning too quickly, loosely cover the edges with aluminum foil or pie shields during the second portion of baking.
Cool and serve:
- Remove from the oven and allow the pie to cool for at least 3 hours before slicing. This gives the filling time to fully set.
- Serve at room temperature or slightly warm with vanilla ice cream.
Notes
How to store:Â Store leftover blueberry crumble pie loosely covered in the refrigerator for up to 4 days.
How to reheat: Enjoy chilled, at room temperature, or warm individual slices in a 300°F oven for about 10 minutes. You can also microwave slices for 20 to 30 seconds.
How to freeze:Â Allow the pie to cool completely, then wrap tightly with plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Prep Time: 25 minutes
- Cooling Time: 3 hours
- Cook Time: 55 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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