Blueberry Crumble Pie Recipe – Easy Homemade Rustic Dessert

Introduction

The scent of bubbling blueberries and crispy, golden crumble wafting from the oven is basically pure happiness—honestly, I’m convinced it’s the smell of summer. The first time I baked a blueberry crumble pie, it was a muggy July afternoon and I’d just picked a basket of berries at a local farm (my hands were stained purple, in the best way). That pie didn’t last twenty-four hours. There’s just something magical about a rustic homemade dessert that’s equal parts simple and spectacular.

I love this blueberry crumble pie recipe because it’s the kind of treat that makes you feel cozy and special, but it doesn’t ask much of you—just a handful of everyday ingredients, a little mixing, and a willingness to get your hands a bit floury. If you have kids, trust me, they’ll fight over who gets the first forkful (mine do every time). And if you’re baking for a crowd, don’t stress—this pie will disappear so fast you’ll wish you made two.

Blueberry crumble pie has become my go-to dessert for summer picnics, potlucks, and any time I need a dessert that’s both easy and show-stopping. It’s sweet, tart, and buttery, with that irresistible crumbly topping that everyone loves. I’ve tested this recipe dozens of times—tweaked the flour, swapped out sugars, even tried frozen berries—and it’s always a hit. If you’re on a quest for a blueberry pie that’s rustic, homemade, and absolutely crave-worthy, you’ve found it. So grab your berries (fresh or frozen!) and let’s make some pie magic.

Why You’ll Love This Recipe

• Quick & Easy: This blueberry crumble pie comes together in under 30 minutes of prep, making it perfect for busy weeknights or when you need a last-minute dessert fix.
• Simple Ingredients: No fancy grocery store runs required. You probably have everything you need—flour, sugar, butter, oats, and, of course, blueberries.
• Perfect for Any Occasion: Whether it’s a lazy Sunday brunch, a backyard barbecue, or a family gathering, this pie fits right in. I’ve brought it to holiday dinners and it’s always the first thing gone.
• Crowd-Pleaser: Kids love the jammy blueberry filling, adults swoon over the crunchy crumble topping, and picky eaters won’t even notice the whole grains (if you sneak them in!).
• Unbelievably Delicious: The combination of sweet-tart blueberries and buttery, slightly salty crumble is just next-level comfort food. You know those desserts that make you close your eyes after the first bite? This is one of them.

What sets this blueberry crumble pie recipe apart is the rustic, homemade vibe—no need for fancy pastry skills or special equipment. The secret is in the topping: I use a mix of rolled oats and brown sugar for deep flavor and the perfect crunch. You can blend the blueberries with a hint of lemon zest for brightness, and a touch of cinnamon for warmth. I’ve tried tons of blueberry pie recipes, and this one always wins because it balances gooey, juicy fruit with a crisp, buttery topping.

Honestly, this dessert is pure comfort—with all the nostalgia of grandma’s kitchen but updated for real life. It’s easy, beautiful, and so forgiving. If you want to impress guests, or just treat yourself to a slice of something special, blueberry crumble pie is your answer.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and the recipe is totally flexible if you need to swap a few things.

• For the crust:
  • 1 9-inch unbaked pie crust (store-bought or homemade, chilled)
• For the blueberry filling:
  • 5 cups (750g) fresh or frozen blueberries (if using frozen, don’t thaw)
  • 3/4 cup (150g) granulated sugar (can reduce for less sweetness)
  • 2 tbsp (16g) cornstarch (thickens the filling)
  • 1 tbsp (15ml) lemon juice (adds tang and balances sweetness)
  • 1 tsp lemon zest (optional, but so good for brightness)
  • 1/2 tsp ground cinnamon (adds warmth, optional)
  • Pinch of salt
• For the crumble topping:
  • 3/4 cup (90g) all-purpose flour (swap with whole wheat for nuttier flavor)
  • 1/2 cup (100g) packed light brown sugar (adds caramel notes)
  • 1/2 cup (45g) rolled oats (for crunch and rustic texture)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, cold and cubed (vegan butter works too)

Ingredient Notes: I’m partial to wild blueberries for their extra flavor, but any variety works. If you’re gluten-free, swap the flour with a 1:1 GF blend (or almond flour). For the crust, I love a traditional buttery pie crust, but graham cracker works in a pinch. Lemon zest is optional, but I never skip it—it just makes the filling pop. And for the crumble, you can add chopped nuts (pecans or walnuts) if you like extra crunch.

If you don’t have oats, just use more flour. No cornstarch? Arrowroot or tapioca starch does the job. The beauty of this blueberry crumble pie is how forgiving the ingredients are. I’ve used frozen berries in winter, and it still tastes like summer.

Equipment Needed

• 9-inch pie dish: Glass or ceramic works best for even baking. Metal is fine for crispier crusts.
• Mixing bowls: At least two—one for the filling, one for the crumble.
• Pastry cutter or fork: For blending the butter into the crumble. You can totally use your fingers if you don’t have a cutter (I do this most of the time).
• Measuring cups and spoons: Accuracy matters for the filling and topping.
• Rubber spatula: Helps scrape every last bit of filling and topping.
• Baking sheet: Place under the pie to catch drips (trust me, it bubbles over sometimes).

If you don’t own a pie dish, a square baking pan works for a “crumble bar” version—just adjust the baking time. I’ve used disposable pans for potlucks; they’re budget-friendly and make cleanup easy. For the crumble, I’ve used everything from pastry blenders to my cold hands (wash up and go for it!). If you have a kitchen scale, measuring flour and sugar by weight is more reliable.

Tip: Always check that your pie dish is clean and dry before adding the crust, and if you’re using glass, avoid sudden temperature changes to prevent cracking.

Preparation Method

1. Preheat your oven: Set it to 375°F (190°C). Place a rack in the center and line a baking sheet with parchment paper for easy cleanup.
2. Prepare the pie crust: If you’re using store-bought, let it sit out for 10 minutes to soften. Roll out your dough to fit a 9-inch pie dish. Gently press into the dish, trim edges, and crimp. Prick the bottom with a fork a few times.
3. Mix the blueberry filling: In a large bowl, combine 5 cups (750g) blueberries, 3/4 cup (150g) sugar, 2 tbsp (16g) cornstarch, 1 tbsp (15ml) lemon juice, 1 tsp zest, 1/2 tsp cinnamon, and a pinch of salt. Stir until berries are evenly coated—look for a glossy, sugary sheen. If using frozen berries, work quickly so they don’t thaw and get mushy.
4. Pour filling into crust: Spread the blueberry mixture evenly in the prepared pie crust. Scrape the bowl with a spatula to get every last bit. The filling should mound slightly in the center.
5. Make the crumble topping: In another bowl, mix 3/4 cup (90g) flour, 1/2 cup (100g) brown sugar, 1/2 cup (45g) oats, 1/2 tsp cinnamon, and 1/4 tsp salt. Add 1/2 cup (115g) cold, cubed butter. Use a pastry cutter, fork, or your fingers to blend until the mixture is crumbly and holds together when squeezed. It should look like wet sand with some bigger clumps (don’t worry, imperfect is perfect here).
6. Top the pie: Sprinkle the crumble mixture evenly over the blueberry filling. Don’t press down—let it sit loose and rustic for the best crunch.
7. Bake: Set the pie on the lined baking sheet and bake at 375°F (190°C) for 45-55 minutes. The filling should bubble at the edges, and the topping should be deep golden brown. If the topping browns too quickly, loosely tent with foil during the last 15 minutes.
8. Cool: Remove from the oven and let cool on a wire rack for at least 2 hours. The filling will thicken as it cools (it’s tricky, but don’t rush—otherwise, it’ll be runny!).
9. Slice and serve: Use a sharp knife for clean slices. If the filling is slightly loose, it’s normal. Serve warm or at room temperature.

Troubleshooting Tips: If your filling looks dry before baking, add an extra handful of berries or a splash of lemon juice. If it’s soupy after baking, just let it cool longer—patience is key. For an extra crisp topping, broil on low for 1-2 minutes at the end (watch closely!).

Personal Tip: I always bake my pie on a lined sheet—cleaning blueberry syrup off the oven is not fun. And if you’re short on time, prepping the crumble topping ahead is a lifesaver.

Cooking Tips & Techniques

Here’s what I’ve learned after baking (and sometimes botching) dozens of blueberry crumble pies:

• Chill your butter: Cold butter in the crumble gives you that perfect, crisp topping. If it starts to melt, pop it in the fridge for 5 minutes and try again.
• Don’t overmix the filling: Stir just enough to coat the berries; too much mixing can crush them and make the filling runny.
• Watch the bake time: Blueberry pies love to bubble over. Place the pie on a lined sheet and check it after 40 minutes—if the top is browning too fast, loosely cover with foil.
• Let it cool: I know it’s tough, but cooling for a couple hours helps the filling set. If you cut too soon, you’ll get blueberry soup (tastes great, but not the prettiest for serving).
• Personal fail: Once, I forgot the cornstarch and ended up with a pie that was basically blueberry soup. Lesson learned—don’t skip the thickener!
• Multitasking: While the pie bakes, whip up some fresh whipped cream or vanilla ice cream. It’s the perfect pairing.
• Consistency: For even baking, scatter the crumble topping loosely—don’t pack it down. This helps it crisp up and prevents sogginess.
• Flavor boost: Add a tiny pinch of sea salt to the crumble for balance and depth.

If you want the best rustic blueberry crumble pie, trust your senses—when it smells nutty and fruity, and the edges bubble, you’re there. I always say, “Imperfect pies taste better.”

Variations & Adaptations

One of the joys of blueberry crumble pie is its flexibility. Here’s how you can make it your own:

• Gluten-Free: Use a gluten-free pie crust and swap all-purpose flour in the crumble for almond flour or a 1:1 GF blend. I’ve tried almond flour—it gives a nutty twist and works perfectly.
• Vegan: Use vegan butter and a plant-based pie crust. For extra richness, add a tablespoon of coconut oil to the crumble.
• Mixed Berry: Swap up to half the blueberries with raspberries, blackberries, or strawberries. This is my favorite way to use up random berries in the fridge.
• Nutty Crumble: Fold 1/4 cup chopped pecans or walnuts into the topping for extra crunch.
• Low Sugar: Reduce granulated sugar in the filling to 1/2 cup and use coconut sugar in the crumble. The pie will be a touch tart, but still delicious.
• Flavor Customization: Try adding orange zest instead of lemon, or a dash of vanilla extract to the filling.

If you want to switch up the cooking method, make “crumble bars” in a square pan or bake mini pies in muffin tins. For allergies, skip the nuts or use sunflower seeds. My personal favorite adaptation is mixing wild blueberries with blackberries—it’s a little tart, a little sweet, and always a hit.

Serving & Storage Suggestions

You can serve blueberry crumble pie warm, at room temperature, or chilled—honestly, each way has its own perks. For a classic look, slice and serve with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of lemon zest or fresh mint makes it Pinterest-perfect.

Pairing ideas: I love serving this with iced coffee, a cool glass of lemonade, or even a sparkling rosé for grown-up gatherings. If you’re doing brunch, pair with scrambled eggs and crispy bacon.

Storage: Cover leftover pie loosely with foil or plastic wrap and keep it in the refrigerator for up to 4 days. The crumble stays crisp for the first two days, then softens (still yummy!). For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat in a 350°F (175°C) oven for 10 minutes.

Flavor note: The pie’s flavors deepen overnight. If you can wait, day-old blueberry crumble pie is even more delicious—juicier filling, richer crumble.

Nutritional Information & Benefits

This blueberry crumble pie serves 8 and each slice is roughly 320 calories, with 6g fat, 55g carbs, and 4g protein (depending on crust and topping choices). Blueberries are packed with antioxidants, vitamin C, and fiber, making this dessert a little bit wholesome (hey, it’s fruit!).

The oats in the crumble add whole grains, and you can opt for less sugar or gluten-free options to suit your diet. If you have nut allergies, skip the nuts in the topping. For dairy-free diets, use vegan butter and a plant-based crust.

From a wellness perspective, I think dessert should nourish the soul as much as the body—this pie does both, in moderation, of course!

Conclusion

If you’re after a dessert that’s easy, beautiful, and packed with flavor, blueberry crumble pie is your best bet. It’s rustic, homemade comfort—perfect for sharing or enjoying solo with a big mug of coffee. I love how adaptable it is, and how every batch feels a little bit special.

Don’t be afraid to tweak the recipe and make it your own. Whether you keep it classic or add your own twists, it’s always a winner. For me, this pie is pure nostalgia and happiness in every bite—no fancy skills required, just a love of good food.

I’d love to hear how you make blueberry crumble pie your own! Drop a comment below, share your favorite adaptations, or tag me if you post your pie on Pinterest. Happy baking, friends—let’s make dessert memories together!

FAQs

Can I use frozen blueberries for blueberry crumble pie?

Absolutely! Just use them straight from the freezer—no need to thaw. They bake up juicy and delicious.

How do I prevent a soggy pie crust?

Bake the pie on the lowest oven rack and use a glass or ceramic dish for even heat. Pricking the crust with a fork before adding filling also helps.

Can I make blueberry crumble pie ahead of time?

Yes! Bake the pie, cool completely, and store covered in the fridge. The flavors get even better by the next day.

Is this recipe gluten-free?

It can be! Just use a gluten-free crust and substitute the flour in the crumble with almond flour or a GF blend.

What’s the best way to reheat blueberry crumble pie?

Warm slices in a 350°F (175°C) oven for 10 minutes. Microwave works too, but the crumble stays crisp in the oven.

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