Blueberry Crumble Pie with Brown Sugar Topping
Every bite of this Blueberry Crumble Pie will make your taste buds happy!
- Prep
- 30 mins
- Cook
- 55 mins
- Chill Time
- 1 hr
- Total
- 2 hrs 25 mins
- Makes
- 12 servings
Every bite of this Blueberry Crumble Pie will make your taste buds happy! It's an easy-to-follow pie recipe with a bold blueberry filling and a crisp brown sugar crumble baked in a homemade all-butter crust. It's delicious and a welcome treat for summer!
Why You'll Love This Recipe
The flavor. If you're a big fan of blueberry desserts, this blueberry crumble pie belongs on your must-bake list! Fresh, plump blueberries are sweetened just right, topped with a brown sugar crumble mixed with rolled oats, and baked in a really good homemade buttery crust!
The texture. Each bite balances the blueberry filling, the brown sugar crumble, and the flaky, buttery homemade crust. Top a slice with vanilla bean ice cream for the ultimate treat! So good!
Easy to make. This easy blueberry pie can be made in stages, since you can prepare the pie crust and the brown sugar crumble ahead of time. You can even make the whole pie, freeze it, and enjoy it later if you like!
Ingredients You'll Need
These are the basic ingredients you'll need for this easy blueberry crumble pie.
- Fresh Blueberries. You'll need 5 cups of fresh blueberries. I don't suggest frozen ones because their extra liquid can leave the pie soggy. If frozen is all you have, bring them to room temperature in a colander or sifter first so as much liquid as possible drains away.
- Unsalted Butter. This goes into both the pie crust and the brown sugar crumble. It should be very cold and cut into cubes.
- Domino® Golden Sugar. This less processed sugar swaps in cup for cup for white granulated sugar. It has a light golden brown color and a hint of molasses flavor. Domino® Golden Sugar bakes and dissolves just like white granulated sugar too!
- Domino® Light Brown Sugar. With subtle caramel and molasses notes, this is the star ingredient in the brown sugar crumble topping!
- Rolled Oats. These are essentially the same as old-fashioned oats. I would not use quick 1-minute oats for this recipe.
- Lemon Juice and Zest. These go into the blueberry filling. One medium lemon is enough. Don't skip the zest!
- Cinnamon and Salt. You'll need ground cinnamon for the brown sugar crumble and salt for the all-butter pie crust and the topping.
- All-Purpose Flour. This is the one ingredient that appears in every part of the recipe! Most of it goes into the pie crust, then 1/3 cup goes into the crumble topping and 1/4 cup goes into the blueberry filling.
- Arrowroot Powder. Together with the all-purpose flour, it thickens the blueberry filling. If arrowroot isn't easy to find, you can use a 1:1 amount of cornstarch instead.
- Ice Cold Water. This is what holds the flaky pie crust together. Make sure it's really cold!
- An Egg. This is only for the egg wash, which gets brushed over the sides, bottom, and edges of the unbaked pie crust.
For a decorative finish, sprinkle some Domino® Golden Sugar or sparkling sugar over the pie crust edge.
4 Tips to Prevent a Soggy Bottom Crust
- Use a metal pie plate. I recommend a metal pie plate for a blueberry crumble pie crust that stays crisp on the bottom.
- Chill the pie crust. For the best results, chill the dough for at least 1 hour before rolling it out. After it's in the pie plate, keep it in the refrigerator or freezer while you prepare the rest of the pie.
- Bake on a preheated jelly roll pan. You can also use a baking sheet or, my preference, a baking steel (the kind used for pizza). Set the jelly roll pan on the middle rack and preheat the oven. Once it's hot, set the pie right on top. I do this whenever I'm not par-baking or blind-baking my pies!
- Egg wash the unbaked bottom crust. Before adding the blueberry filling, brush a thin layer of egg wash over the crust. It creates a barrier between the crust and the filling. Don't forget the edges!
Recommended Pie-Making Tools
Blueberry Crumble Pie FAQs
Are rolled oats and old-fashioned oats the same thing?Essentially, yes, they're the same thing. Either works in this recipe. I wouldn't use the quick 1-minute oats, though.
What size pie plate do I need for this blueberry crumble pie recipe?You'll need 1 9-inch pie plate. A deep-dish style isn't necessary.
How do I make an egg wash?This is very simple and gives your pie crust a lovely golden brown edge!
For the egg wash, whisk one egg, OR whisk 1 egg white with 1 tablespoon of water in a small bowl. Use a pastry or silicone brush to apply it to the edges and/or bottom of the unbaked crust.
I don't recommend frozen blueberries, since their extra liquid can make the pie quite soggy. If frozen is your only option, bring them to room temperature in a colander or sifter first so as much liquid as possible drains away.
Can I freeze blueberry crumble pie?Yes! To freeze a blueberry crumble pie, let it bake completely, then cool and set. Wrap it 2-3 times in plastic wrap, then add a layer of aluminum foil. Use a permanent marker to write what it is and the date it was made on the foil. A frozen blueberry pie will keep for up to a month in the freezer.
More Pie Recipes!
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Blueberry Crumble Pie with Brown Sugar Topping
Every bite of this Blueberry Crumble Pie will have your taste buds saying thank you! It's an easy-to-follow pie recipe that pairs a bold blueberry filling with a crisp brown sugar crumble baked in a homemade all-butter crust. It's absolutely delicious and a welcome summer treat!
- Prep
- 30 mins
- Cook
- 55 mins
- Chill Time
- 1 hr
- Total
- 2 hrs 25 mins
- Makes
- 12 servings
Ingredients
All-Butter Pie Crust
- 1 1/4 cups All-Purpose Flour
- 2 tsp Domino® 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 Domino® 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 Domino® Golden Sugar
- 1/4 cup All-Purpose Flour
- 2 tbsp Arrowroot Starch
- 1 tsp Lemon Zest
- 1 tbsp Lemon Juice
Garnish (for pie crust edge)
- Domino® Golden Sugar or Sparkling Sugar
Method
- In a food processor, pulse together the all-purpose flour, Domino® Golden Sugar, and salt. Add the cold, cubed unsalted butter and pulse until the mixture forms. Mostly small pea-sized bits of butter should remain, and a few larger pieces are fine. Add the ice-cold water and pulse a few times to combine.
- Place the dough on a lightly floured, clean surface and pat it into a disc 1″ to 1 1/2″ thick. Wrap it tightly in plastic wrap twice, then refrigerate it in the coldest part (usually the back) for at least 1 hour.
- In a food processor, pulse together the all-purpose flour, Domino® Light Brown Sugar, ground cinnamon, and salt until combined. Add the cold, cubed unsalted butter and pulse until it forms a crumble. Add the rolled oats last and pulse a few times to mix. Set aside.
- In a large bowl, stir together the fresh blueberries, Domino® Golden Sugar, all-purpose flour, arrowroot powder, lemon zest, and lemon juice. Set aside.
- Set an oven rack to the middle position and place a jelly roll pan or baking sheet on it. Preheat the oven to 425ºF.
- Roll out the pie dough and fit it into a 9-inch pie plate. Trim the excess, tuck it under, and crimp as you like. Brush the edge, sides, and bottom of the crust with egg wash. If you like, sprinkle the edges with Domino® Golden Sugar or sparkling sugar.
- Use a spoon to add the chilled blueberry filling to the crust, then top it with the brown sugar crumble.
- Set the pie on the preheated jelly roll pan or baking sheet and bake for 15 minutes at 425ºF.
- Leave the pie in the oven, lower the temperature to 375ºF, and bake for another 30-40 minutes. With 15-20 minutes of baking left, you can cover the top loosely with aluminum foil so the crust and crumble don't over-brown.
- Take the pie out and let it cool completely on a wire rack for 3 hours before serving. To help the filling set further, refrigerate it after cooling for an extra 1-2 hours or overnight.
Baker’s notes
- Wrapping the dough twice keeps air out so it doesn't dry out. The pie dough will last about 2-3 days in the refrigerator. To freeze it, double wrap it and place it in a freezer bag, where it will keep for up to 3 months.
- You can chill the blueberry filling in the refrigerator while you roll out the crust. If any juices collect, use a slotted spoon or mesh strainer to move the filling into the crust.
