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Blueberry Crumble Pie

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This easy homemade blueberry crumble pie features a jammy blueberry filling and a buttery oat crumble topping. It’s a rustic, crowd-pleasing dessert perfect for summer gatherings, potlucks, or cozy family nights.

Ingredients

Scale
  • 1 9-inch unbaked pie crust (store-bought or homemade, chilled)
  • 5 cups fresh or frozen blueberries (if using frozen, don’t thaw)
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1/2 teaspoon ground cinnamon (optional)
  • Pinch of salt
  • 3/4 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 cup rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed

Instructions

  1. Preheat oven to 375°F (190°C). Place a rack in the center and line a baking sheet with parchment paper.
  2. If using store-bought pie crust, let it sit out for 10 minutes to soften. Roll out dough to fit a 9-inch pie dish, press into dish, trim edges, and crimp. Prick the bottom with a fork.
  3. In a large bowl, combine blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon, and a pinch of salt. Stir until berries are evenly coated.
  4. Spread the blueberry mixture evenly in the prepared pie crust. Scrape the bowl with a spatula to get every last bit.
  5. In another bowl, mix flour, brown sugar, oats, cinnamon, and salt. Add cold, cubed butter and blend with a pastry cutter, fork, or fingers until crumbly and holds together when squeezed.
  6. Sprinkle the crumble mixture evenly over the blueberry filling. Do not press down.
  7. Set the pie on the lined baking sheet and bake for 45-55 minutes, until the filling bubbles at the edges and the topping is deep golden brown. If topping browns too quickly, tent with foil during the last 15 minutes.
  8. Remove from oven and let cool on a wire rack for at least 2 hours to allow the filling to thicken.
  9. Slice and serve warm or at room temperature. Pair with vanilla ice cream or whipped cream if desired.

Notes

For gluten-free, use a GF pie crust and substitute flour with almond flour or a 1:1 gluten-free blend. For vegan, use vegan butter and a plant-based crust. Add chopped nuts to the crumble for extra crunch. Let the pie cool fully for best slicing. Bake on a lined sheet to catch drips. The pie’s flavors deepen overnight.

Nutrition

Keywords: blueberry crumble pie, blueberry pie, summer dessert, rustic pie, easy pie recipe, fruit pie, oat crumble, homemade dessert

Find it online: https://jodierecipes.com/blueberry-crumble-pie-recipe-easy-homemade-rustic-dessert/