Hey y’all! If you love sweet, juicy desserts that practically melt in your mouth, this Blueberry Crumb Pie is about to become your new favorite. With a golden, buttery crumb topping and luscious blueberry filling nestled in a flaky pie crust, this dessert is perfect for family picnics, holidays, or whenever you need a slice of homemade comfort. Let’s get cooking!

Why You’ll Love This

Loaded with plump, fresh blueberries for a juicy burst in every bite.
Features a crisp, buttery crumb topping instead of a second crust.
Easy to make with just a handful of pantry ingredients.
Perfect for both summer gatherings and cozy winter evenings.
Absolutely delicious served warm or chilled, with or without ice cream!

Ingredients

1 (9-inch) unbaked pie crust (homemade or store-bought)
5 cups fresh blueberries (can substitute frozen)
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2/3 cup all-purpose flour
1/2 cup light brown sugar, packed
1/2 teaspoon ground cinnamon (for crumb)
1/4 teaspoon salt (for crumb)
6 tablespoons unsalted butter, melted

Directions

Prep the Oven & Pie Crust

Preheat your oven to 400°F (205°C).
Fit the pie crust into a 9-inch pie dish, flute or crimp the edges, and place in the fridge while you prepare the filling.

Make the Blueberry Filling

In a large bowl, gently toss together the blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt until the berries are evenly coated.
Spoon the mixture into the chilled pie crust, spreading the berries out evenly.

Prepare the Crumb Topping

In a separate bowl, whisk together the flour, brown sugar, cinnamon, and salt for the crumb.
Pour in the melted butter and use a fork to toss everything until coarse crumbs form.
Sprinkle the crumb mixture evenly over the blueberry filling.

Bake the Pie

Bake for 20 minutes at 400°F (205°C).
Reduce oven temperature to 350°F (175°C). Continue baking for 35-40 minutes, or until the filling is bubbling and the crumb topping is a deep golden brown.
If the topping starts to brown too quickly, tent loosely with foil during the last 15 minutes of baking.
Let the pie cool on a wire rack for at least 2 hours to allow the filling to set before slicing.

Notes

Fresh blueberries are best, but frozen can be used straight from the freezer—just add 1 additional tablespoon cornstarch.
For an extra-crisp crumb, try chilling the topping briefly before adding to the pie.
Pie is best enjoyed within two days, but will keep longer if refrigerated.

Variations

Mixed Berry Crumb Pie: Swap half the blueberries for raspberries or blackberries.
Nutty Crumb Topping: Add 1/2 cup chopped pecans or walnuts to the crumb mixture.
Gluten-Free Option: Use your favorite gluten-free flour blend in both the crust and crumb topping.

Required Equipment

9-inch pie dish
Mixing bowls
Whisk and fork
Measuring cups and spoons
Aluminum foil (for tenting, if needed)

Storage Instructions

Store blueberry crumb pie loosely covered at room temperature for up to 2 days, or refrigerated for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Pairings & Serving Recommendations

Serve slightly warm with a generous scoop of vanilla or lemon ice cream.
Top with a dollop of whipped cream and fresh blueberries for extra flair.
Pair with hot coffee or a refreshing glass of iced tea.

Pro Tips

Let the pie cool completely before slicing for the cleanest wedges.
For best results, bake your crumb topping until it’s deeply golden—watch closely towards the end of baking!
If you’re using a store-bought crust, blind-bake for 10 minutes to prevent sogginess.

FAQ

Can I use frozen blueberries?: Yes! Use straight from the freezer and add an extra tablespoon of cornstarch to thicken the filling.
How do I know when the pie is done?: The filling should bubble and the topping should be a deep golden brown. If unsure, insert a knife—if the juices are thick, the pie is ready!
Can I make this pie ahead of time?: Absolutely! Bake the pie the day before, let it cool, and store at room temperature or in the fridge until ready to serve.

Blueberry Crumb Pie

Why You’ll Love This

Ingredients