Every bite of this Blueberry Crumble Pie is a celebration of summer — a juicy blueberry filling, a crisp brown sugar-oat crumble, and a flaky all-butter crust coming together into a simple, crowd-pleasing dessert. This recipe is straightforward, makes a beautiful presentation, and can be prepared ahead of time for busy days or entertaining.
This Blueberry Crumble Pie recipe post was originally sponsored. All thoughts and opinions are my own.
Why You’ll Love This Recipe
Bright, balanced flavor. Ripe blueberries sweetened just enough, a touch of lemon for freshness, and a brown-sugar crumble that adds caramel notes and texture.
Perfect texture. The contrast between a juicy filling, crunchy oat crumble, and a flaky butter crust makes each slice irresistible. Serve warm with vanilla ice cream for an elevated finish.
Easy to prepare ahead. Both the crust and crumble can be made in advance; the pie freezes well once baked, making it an excellent choice for planning ahead.
Ingredients Needed
Here are the main ingredients you’ll need to make this blueberry crumble pie. Quantities and step-by-step instructions are included in the recipe below.
- Fresh blueberries — 5 cups. Fresh berries hold their texture and release less excess liquid than frozen.
- Unsalted butter — very cold and cubed. Used for both the crust and crumble to achieve flakiness and richness.
- Golden sugar — a cup-for-cup substitute for granulated sugar with a light molasses note that deepens the flavor.
- Light brown sugar — for the crumble, giving caramel and molasses tones.
- Rolled (old-fashioned) oats — add chew and crunch to the crumble; avoid quick oats.
- Lemon juice and zest — brightens the filling; don’t skip the zest.
- Cinnamon and salt — cinnamon in the crumble, salt in the crust and topping to enhance flavor.
- All-purpose flour — used in the crust, crumble, and to help thicken the filling.
- Arrowroot or cornstarch — thickens the filling so slices hold their shape.
- Ice cold water — brings the dough together while keeping it cold for a flaky crust.
- An egg — whisked into an egg wash to brush the crust for color and to help seal the bottom.
Optional: sprinkle some golden sugar or sparkling sugar on the crust edge for a decorative finish.
4 Ways to Avoid a Soggy Bottom Pie Crust
- Use a metal pie plate. Metal conducts heat well and helps produce a crisper bottom crust.
- Chill the crust thoroughly. Chill dough before rolling, and chill the assembled crust in the refrigerator or freezer before filling to keep fat solid until baking.
- Bake on a preheated pan. Place a jelly roll pan or baking sheet in the oven while it preheats, then set the pie on it — this gives the bottom a head start on browning.
- Brush the unbaked crust with egg wash. A thin layer of egg wash on the bottom and sides creates an extra barrier between crust and filling.
Recommended Pie-Making Tools
Basic equipment makes this pie easy: a food processor (or pastry cutter), rolling pin, 9-inch metal pie plate, jelly roll pan or baking sheet, and a wire rack for cooling. A baking steel works well if you use one.
Blueberry Crumble Pie FAQs
Yes — rolled oats are another name for old-fashioned oats and work well in the crumble. Avoid using quick oats for best texture.
A standard 9-inch pie plate is recommended. A deep-dish plate isn’t necessary for this recipe.
Whisk one whole egg (or one egg white with 1 tablespoon water) and brush it over the crust edges and bottom to promote a golden finish and create a barrier.
Fresh berries are preferred since frozen fruit can release excess liquid. If using frozen, thaw in a colander first and let juices drain so the filling won’t be too watery.
Yes. Fully bake and cool the pie, then wrap it tightly in plastic wrap and foil. Label it and store in the freezer for up to one month.
More Pie Recipes!
Easy Lemon Cream Pie
Pumpkin Pie Cake Bars
Mini Lemon Meringue Pies
Gingerbread Whoopie Pies
If you try this Blueberry Crumble Pie, please leave a star rating and share your thoughts in the comments below. Thanks for visiting!
Blueberry Crumble Pie
Cook: 55 mins |
Chill Time: 1 hr |
Servings: 12
Ingredients
All-Butter Pie Crust
- 1 1/4 cups all-purpose flour
- 2 tsp golden sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, very cold and cubed
- 1/4 cup ice cold water
Brown Sugar Crumble
- 1/3 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp salt
- 1/3 cup unsalted butter, very cold and cubed
- 1/3 cup rolled oats
Blueberry Pie Filling
- 5 cups fresh blueberries
- 2/3 cup golden sugar
- 1/4 cup all-purpose flour
- 2 tbsp arrowroot starch (or cornstarch)
- 1 tsp lemon zest
- 1 tbsp lemon juice
Garnish (optional)
- Golden sugar or sparkling sugar for crust edge
Instructions
For the All-Butter Pie Crust
- Combine flour, golden sugar, and salt in a food processor and pulse to blend. Add cold cubed butter and pulse until mostly pea-sized pieces remain. Add ice-cold water a little at a time and pulse until the dough comes together.
- Turn dough onto a lightly floured surface, form into a 1″–1½” thick disc, double-wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.
For the Brown Sugar Crumble
- In a food processor combine flour, brown sugar, cinnamon, and salt. Pulse to combine. Add cold cubed butter and pulse until the mixture resembles coarse crumbs. Add rolled oats and pulse a few times to incorporate. Set aside.
For the Blueberry Filling
- In a large bowl toss together blueberries, golden sugar, flour, arrowroot starch, lemon zest, and lemon juice. Set aside to chill briefly if needed. If any juices accumulate, drain with a slotted spoon before filling the crust.
Assemble and Bake
- Position an oven rack in the middle of the oven and place a jelly roll pan or baking sheet on it. Preheat oven to 425°F (220°C).
- Roll out chilled pie dough and line a 9-inch metal pie plate. Trim and crimp the edges as desired. Brush the bottom, sides, and rim with egg wash and sprinkle edges with optional golden or sparkling sugar.
- Spoon the blueberry filling into the prepared crust and evenly top with the brown sugar crumble.
- Place the pie on the preheated jelly roll pan and bake at 425°F for 15 minutes. Without removing the pie from the oven, reduce temperature to 375°F (190°C) and bake an additional 30–40 minutes, covering loosely with foil for the last 15–20 minutes if the crust or crumble is browning too quickly.
- Remove from oven and cool completely on a wire rack for at least 3 hours to allow the filling to set. For a firmer filling, chill in the refrigerator for an additional 1–2 hours or overnight.
Notes
- Double-wrap pie dough to prevent drying. Dough keeps in the refrigerator 2–3 days or frozen up to 3 months.
- If chilling the filling creates excess juice, drain berries with a slotted spoon or mesh strainer before transferring them to the crust.
Nutrition
Calories: 294 kcal | Carbohydrates: 43 g | Protein: 3 g | Fat: 13 g
Nutritional information is an estimate and will vary based on specific ingredients used.