Blueberry Crumble Pie

There’s no pie like a Blueberry Crumble Pie! Sweet tart blueberry filling in a tender and flaky butter pastry with crunchy oat crumb topping is perfection. Why choose between blueberry pie and blueberry crumble for dessert when you can have them both?

If you’re looking for the PERFECT pie crust recipe, why not give my Food Processor Pie Pastry recipe a try? I tried so many pie dough recipes over the years and almost gave up. Now I can whip up pastry for a pie in under ten minutes and you can too! PS the recipe includes instructions for both sweet and savoury pie pastries.

Why You Should Make Your Own Pie

If you’ve never made a pie before, the whole experience can seem daunting. I get it because I was once terrified to bake a pie. Fortunately, my love for pie won and after years of searching for the perfect pie pastry recipe, I developed my own! Now, I never miss an opportunity to bake up a homemade slice of heaven.

I always encourage eager pie lovers to keep on trying until they achieve pie perfection. Mostly because I believe there’s nothing worse than a store-bought pie. Yes, I’m a pie snob and I’m proud of it!

I’m a firm believer that pie pastry can smell your fear. So, the phrase ‘practice makes perfect’ couldn’t ring truer when it comes to baking pies. I promise that your friends and family will LOVE whatever homemade pie you serve them because it is always better than a store-bought pie.

The more you practice, the more confident you will become and your pie making skills WILL happen. Soon you’ll be the neighbourhood pie lady (or guy) and there’s nothing wrong with that!

Blueberry Crumble Pie

Blueberry Pie has always been one of my favourite fruit pie flavours. I grew up picking wild blueberries with my grandma who somehow knew all the best berry spots.

Back in her kitchen, I’d watch as she turned our wild berry harvest into pie after pie. Most would be frozen for the winter but there was always one or two to be enjoyed immediately. Of course, if she wasn’t making pies, there was always blueberry crumble.

This blueberry crumble pie is the best of both worlds. It’s not as sweet as my grandma’s (boy did she like sugar!) but it has the most delicious, sweet and tart blueberry flavour. Furthermore, the golden baked crumble topping makes this pie virtually irresistible. 

Most fruit pie recipes require a top and bottom crust but since this one has a crumble topping, you’ll only need one pie crust for this recipe. And, since most pie pastry recipes make enough for a two-crust pie… you can make TWO Blueberry Crumble Pies!

PS: This recipe works well with other berries (like blackberries or raspberries), diced peaches, or a mix of fruits. You will need to adjust the sugar and cornstarch depending on the sweetness and juiciness of the fruit.

Ingredients for Blueberry Crumble Pie

A crumble pie requires a few more ingredients than a classic fruit pie. However, most are standard pantry items, with the exception of blueberries, butter, and fresh lemons.

• Pie Pastry
• Blueberries
• Sugar
• Cornstarch
• Lemon
• All Purpose Flour
• Rolled Oats
• Brown Sugar
• Cinnamon
• Butter

You can use frozen blueberries in this recipe, but I strongly suggest using fresh blueberries. If you use frozen fruit, do not thaw it before you mix it with the sugar, fresh lemon juice, lemon zest, and cornstarch.

Cornstarch mixes with the fruit juices and thickens the filling as the pie bakes. You may need to add one additional tablespoon of cornstarch if using frozen blueberries.

Always taste the fruit. Add a touch more sugar if you think the blueberries are too tart. Feel free to use either salted or unsalted butter and decrease the amount of brown sugar in the crumble, as needed.

How to Make Blueberry Crumble Pie

For this pie recipe you will need a single pie crust, either store bought or homemade. If you make your own, allow extra time for the pastry to rest before rolling.

To begin, preheat the oven to 375°F. Place a square of aluminum foil (larger than the pie plate) on a baking sheet. Set aside.

To make the oat crumble, mix all purpose flour, brown sugar, oats, and 1/2 teaspoon ground cinnamon together in a medium mixing bowl. Add the melted butter over the flour mixture and stir until it clumps together in a crumbly texture.

For the blueberry filling, gently combine five cups fresh blueberries, granulated sugar, cornstarch, lemon zest, and one tablespoon lemon juice together in a large mixing bowl. Stir until the blueberries are evenly coated.

Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess and crimp the edges if desired. Pour the blueberry mixture into the crust, spreading it evenly. Next, sprinkle the crumble topping evenly over the blueberry filling.

Place the pie on the foil lined baking sheet on the center rack of the oven and bake for 45 minutes, or until the filling is bubbly and the topping is golden brown. Check on the pie halfway through the bake time; if the edges of the crust are browning too quickly, cover them with aluminum foil.

Allow pie to cool for at least 2 hours before slicing to allow the filling to set. If you prefer warm pie, warm each slice in the microwave for 30 – 60 seconds. Serve pie with a scoop of vanilla ice cream or whipped cream.

Storage and Reheating Instructions

Store leftover Blueberry Crumble Pie loosely covered for up to two days on the kitchen counter. To reheat a slice of pie, place it on a heat proof dish and microwave on high power for 60 seconds or place it in a 325°F (160°C) air fryer for 5 minutes. Add cooking time as necessary.

You can freeze an unbaked or baked pie. Freeze the assembled unbaked pie in an airtight container for up to 3 months. Place the frozen pie on a baking sheet and bake in a preheated 400 F oven for 20 minutes. Reduce oven temperature to 350 and bake until the filling is bubbly. If the crumble topping begins to brown too quickly, loosely cover the with aluminium foil.

To freeze a baked pie, allow it to cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven at 350°F for 15-20 minutes before serving.

Hi! I’m Bernice Hill and I am the recipe developer, photographer, and writer here at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Blueberry Crumble Pie recipe, I’d love to hear about it in the comments section or in a recipe rating. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!