Why is my blueberry crumble pie runny?

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.

Can I use frozen blueberries?

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.

How do I know when blueberry crumble pie is done?

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.

Can I make blueberry crumble pie ahead of time?

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.

Can I make this pie without oats?

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.

Blueberry Crumble Pie

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

Scale

For the blueberry filling:

1 unbaked 9-inch pie crust, homemade or store-bought
6 cups (2 pounds) fresh blueberries
1/2 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)

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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: 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.

Prep Time: 25 minutes
Cooling Time: 3 hours
Cook Time: 55 minutes
Category: Dessert
Method: Bake
Cuisine: American