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Blueberry Crumble Pie Recipe

American · Dessert · 80 min total

A delightful blueberry pie with a buttery, crunchy crumble topping instead of a top crust. Perfect for summer when blueberries are at their peak.

Ingredients

• 1 recipe pie crust (9-inch), unbaked
• 5 cups fresh blueberries (about 24 oz)
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup old-fashioned rolled oats
• 1/4 cup cold unsalted butter, cut into small pieces
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat oven to 375°F. Place a baking sheet on the bottom rack to catch drips.
2. In a large bowl, gently toss blueberries with granulated sugar, cornstarch, lemon juice, lemon zest, and salt. Set aside.
3. In a medium bowl, combine flour, brown sugar, oats, and cinnamon. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Refrigerate until ready to use.
4. Roll out pie crust and fit into a 9-inch pie dish. Crimp edges as desired.
5. Pour blueberry filling into the crust. Sprinkle crumble topping evenly over the filling.
6. Place pie on the middle rack and bake for 45-50 minutes, until filling is bubbly and topping is golden brown. If topping browns too quickly, tent loosely with foil.
7. Cool on a wire rack for at least 2 hours before slicing to allow filling to set.

Tips

• Serve warm with vanilla ice cream or whipped cream.
• Store leftovers covered at room temperature for up to 2 days.
• If using frozen blueberries, do not thaw; increase cornstarch to 4 tablespoons.
• For a deeper flavor, add 1/2 teaspoon vanilla extract to the blueberry mixture.

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