Blueberry Crumble Pie
5.0
(78)
Active Time
45 minutes
Total Time
3 hours 30 minutes
So you want to bake a blueberry pie but don’t want to fuss with a lattice crust. We have just the thing for you: blueberry crumble pie, an easier option for summer. With an all-butter crust (we won’t tell if you choose to use a press-in crust instead), jammy blueberry-lemon filling, and lightly spiced streusel, this fruit pie will be a hit at any warm-weather gathering.
The simple pie dough in this recipe calls for just four ingredients and comes together quickly in the food processor—but if you already have a favorite pie crust recipe, feel free to use it here. No need to precook the blueberry filling: Simply let the berries macerate in lemon, sugar, and cornstarch (or a cornstarch substitute) for 20 minutes so they release some of their juices. Spoon the filling into the parbaked pie crust, top with streusel, and slide it back into the oven. The long bake time (70–80 minutes) gives the filling sufficient time to thicken; if the crust starts to tiptoe past golden brown, tent the top of the pie with aluminum foil.
This dessert was designed with fresh blueberries in mind, making it ideal for summer. But if you want to channel that sunshine feeling in the dead of winter, swap in frozen berries (no need to thaw them first). In a sea of pumpkin and pecan pies, this fruity number will stand out on your Thanksgiving table—just don’t forget the vanilla ice cream.
Ingredients
8 servings
Crust
Filling
Streusel and Assembly
Preparation
Crust
Step 1
Pulse 1¼ cups (156 g) all-purpose flour, ½ cup (1 stick) chilled unsalted butter, cut into ½" pieces, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor until mixture resembles coarse meal with some pea-size pieces of butter visible. Drizzle 3 Tbsp. ice water over flour mixture. Pulse, adding more water by the teaspoonful if needed, until moist clumps form.
Step 2
Transfer dough to a lightly floured surface and divide into 4 equal pieces. Using the heel of your hand, smear each piece of dough twice in a forward motion to distribute butter. Gather dough into a single ball and flatten into a disk. Wrap in plastic and chill until firm, at least 1 hour.
Step 3
Roll out dough on a lightly floured surface to a 13" round. Transfer to a 9"-diameter pie dish. Lift edges and allow dough to slump down into pan, then press dough firmly into bottom and sides. Trim, leaving about 1" overhang. Fold overhang under and press firmly to seal; crimp edges if desired. Prick bottom of crust in several places with a fork. Chill crust until firm, about 30 minutes.
Step 4
Line a large rimmed baking sheet with foil and place on a rack in middle of oven; preheat to 375°. Line crust with parchment paper or foil and fill to edges with pie weights or dried beans. Place pie dish on preheated baking sheet and bake crust until set, 20–25 minutes. Carefully lift out parchment paper and pie weights. Continue to bake crust until pale golden, 10–15 minutes longer. Transfer pie dish to a wire rack and let crust cool; reserve prepared baking sheet.
Filling
Step 5
Whisk ⅔ cup (133 g) granulated sugar, 2½ Tbsp. cornstarch, and 1 tsp. finely grated lemon zest in a large bowl. Add 5 cups fresh blueberries (about 26 oz.) and 2 Tbsp. fresh lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release some of their juices, 20–30 minutes.
Streusel and Assembly
Step 6
Whisk ¾ cup (94 g) all-purpose flour, 3 Tbsp. granulated sugar, 3 Tbsp. (packed) light brown sugar, ½ tsp. ground cinnamon, and ¼ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Add 5 Tbsp. unsalted butter, melted, cooled slightly; mix with your fingers to incorporate.
Step 7
Preheat oven to 375°. Place pie dish on reserved baking sheet. Spoon filling into crust; sprinkle streusel over. Bake pie, covering with foil after 30 minutes if browning too fast, until filling is bubbling and streusel is golden, 70–80 minutes. Transfer pie to a wire rack and let cool.
Do Ahead: Dough can be made 2 days ahead; keep chilled. Streusel can be made up to 2 days ahead; cover with plastic wrap and chill. Use cold. Pie can be baked 1 day ahead; let cool completely. Store loosely covered at room temperature.
Leave a Review
Reviews (78)
Back to TopThe lemon was really strong. The flavor was good but it tasted more like a lemon tart than a blueberry crumble pie.
Megan Weaver
11/14/2021
Outstanding!!! I used 5 cups frozen mixed berries + 3 1/2 tablespoons cornstarch. Zest & juice of a whole lemon and a little grated nutmeg in the fruit mix. Served with whipped cream.
Anonymous
DC
3/14/2021
I made this pie for Thanksgiving 2020 and it was fantastic. I followed the recipe exactly, perhaps doing a heaping amount of the lemon zest but otherwise exact and it was amazing. My dad, mom, husband, kids, sister - everyone RAVED about this pie. I can't wait to make it again and again.
lehrjen
Albany NY
11/29/2020
This is one of the best pies I’ve ever made! Perfection. I added 2 packages of instant oatmeal to the crumble so it had more crunch. It was absolutely delicious! This recipe goes into my FAVS FILE! Just fabulous ⭐️⭐️⭐️⭐️⭐️
janiereisler674
Montreal, Quebec
8/29/2020
Very good! Used a store bought crust (Marie Callender frozen) and was pretty quick. Make sure you bake it on a foil lined sheet pan as it will run over!
xmatch
Charleston, WV
8/2/2020
Really good! Especially appreciated the easy all butter pie crust recipe, though you can skip the four balls step. I added slivered almonds to the crumble. You may want to reduce the lemon juice just a bit depending on how sweet-tart you want it to be.
aowhite
New York, NY
7/29/2020
Delicious easy filling and topping. I did it with a store bought dough as I didn't have the time. I pre-baked the crust as the blueberries turn quite runny during baking. Of all the recipes I've tried, this recipe got the best result.
taladega
6/12/2020
My goto blueberry pie recipe and also perfect crumb topping for any fruit pie.
New Zealand
4/17/2020
Great pie recipe! I made it as written except for the pie crust. I lined the glass pie pan with refrigerated pie crust which I did not pierce with a fork. After 20 minutes of baking I removed the pie weights and let it bake a few minutes more. The only problem was that the edges of the pie crust shrunk down quite a bit, so I ended up building up the edges of the crust with more refrigerated dough, which I did not bake. I made the filling and topping exactly as written. The pie was done after one hour and 5 minutes. Delicious with just a small spoonful of vanilla ice cream on top!
tekstar
Grantham NH
7/8/2019
Quite tasty, points for an easy filling and topping. The crust was good, but don't make this when you are pressed for time, since the dough for the crust needs time to rest (at a few intervals).
miriamg
NJ
7/7/2019
My pie turned out runny and I carefully followed the recipe. The rhubarb/strawberry filling tasted great and I would make that part again and use as a topping on yogurt. However, there was so much liquid and the pie didn't hold together well and became mushy. Maybe you have to be amore experienced baker than I am to make this work.
RLM06
Los Angeles, CA
10/26/2018
This makes an excellent pie!
Anonymous
Manahawkin, NJ
7/22/2018
I made this pie a couple weeks ago...my hubby is gluten free so I use my own crust recipe and for the crumb topping subbed a gf flour blend...I cut the butter in half in the crumble was delicious will make this pie again and soon
linjo5
Sheridan, WY
7/12/2018
Every bite of this pie was beyond delicious. I made it using wild maine blueberries which I froze last month. I made the pie vegan simply by substituting vegan butter. I did not blind bake but simply baked the whole thing all at once after my frozen berries had sat at room temperature for about an hour. Added a little grind of nutmeg in the filling but not too many deviations from the recipe & it came out great. Only thing I would change next time would be more berries to fill my deep dish Emile Henry pie plate all the way to the top. I'm guessing an additional cup beyond what's called for in the recipe would be just right.
Tapiola
10/3/2017
Excellent!!!! Just added to my list of pie recipes. Thanks.
londres
Ohio
6/27/2017
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