This exceptional Blueberry Crumble Pie can be made at any time of the year with fresh or frozen blueberries. There is a hint of lemon that always marries well with blueberries making this buttery crumble-topped pie the best.
Love pie? Want some more? Here are a few of our favorites, Lemon Chess Pie, Coconut Cream Pie, or Best Ever Classic Apple Pie.
If you like a pie with lots of crumbly delicious topping, then this is the one for you. This is the same topping I have used on my apple crisp for so many years, and it has never failed me. Buttery, crunchy, and lots of it. It makes for the perfect pie. Who doesn’t love fruit pies in the summer, they are simply the best.
Helpful Items For This Recipe
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Pie Pan/Dish for Baking 9-inch and 10-inch Pies, Set of 2
Pie Server, Serrated on Both Sides, Great for Right or Left Handed Chef, Stainless Steel
11 Piece Stainless Steel Measuring Cups and Spoons Set, Stackable Metal Measure Cup
What is in Blueberry Crumble Pie?
A blueberry crumble pie is like the love child of a conventional pie and a berry crisp. We have made this easily using a store-bought crust. I like the ones from the dairy section much more than the frozen pie shells. By all means, though, if you would like to make the pie crust, please do. Here is our recipe for a great pie crust recipe.
You can serve the pie when it is cooled completely, at room temperature, or slightly warm still.
Ingredients
Filling
Blueberries (fresh or frozen) – Fresh blueberries from the market or ones that you actually have picked are, of course, the very best, but frozen berries are at their perfection when they are frozen too.
White sugar – I haven’t tried this with anything but white granulated sugar. It seems to work the best for me.
All Purpose flour – This binds the blueberries together so that they aren’t a sloppy mess but a lovely filling.
Lemon – Lemon pairs gorgeously with blueberries. It makes the pie filling come alive with flavor.
Store-bought pie shell – Let’s make life a little easier by buying a store-bought pie crust; get one in the dairy, not the freezer section. They are the best, I think, but you can always make a homemade pie crust too.
Crumble Topping
Brown sugar – Brown sugar adds more flavor to the topping than white sugar would.
All Purpose flour – The flour and butter holds the crumble together but don’t pat it down too much but keep it light and fluffy for cutting.
Rolled oats, quick cooking – The quick-cooking oats are what is needed for the crumble topping; they are better suited as they are smaller than rolled oats.
Cinnamon – The cinnamon adds a lovely flavor; this though can be omitted.
Butter, cold – The butter holds all the ingredients together and gives the crumble the buttery goodness that it needs.
How to Make Blueberry Crumble Pie
Preheat the oven to 350 degrees F.
Follow the instructions on the pie shell and place it in a 9-inch pie plate; deep dish is preferred using pie weights, rice, or beans.
Zest the lemon and then squeeze the juice from half the lemon.
In a large bowl, combine the blueberries, white sugar, lemon zest, 1 Tbsp of lemon juice, and 3 Tbsp of flour. Toss to coat the blueberries.
Place the blueberry mixture into the prepared pie shell.
To make the crumble topping combine in a large bowl the brown sugar, flour, rolled oats, cinnamon, and butter.
Cut in the butter until crumbly; your butter should be about the size of peas.
Press the topping GENTLY over the blueberry mixture.
Place a baking sheet under the pie plate to catch any dripping, and bake in the preheated oven for 55 – 65 minutes. Bake until the top is golden brown and there are areas where you see the berries are bubbling.
Recipe Pro Tips!
You want to make sure that the flour is cooked and that the blueberries have broken down and are also cooked. It is better to cook this crisp a little longer than not enough.
If you are using frozen blueberries, you will need to cook this crisp longer. I would suggest adding up to 20 minutes to the baking time. If the topping begins to brown, place a piece of foil loosely over the top and continue to bake. The pie should be bubbly in a few places around the pie, especially the edges; this shows you the fruit is cooking or cooked.
There is a load of delicious buttery, crispy crumb topping for this pie, but don’t pack it down too much; you need it crumbly and not like a cookie.
Serve this delicious pie with a scoop of vanilla ice cream or whipped cream to bring it up to the next level of goodness.
To store, I put mine in the refrigerator covered in plastic wrap and then let it warm to room temperature before serving.
WANT MORE GREAT BLUEBERRY RECIPES? THEN TRY OUR FAVORITES!
Blueberries are so delicious and yet super powerhouses of nutrition too. We eat a lot of blueberries here, so why not try some more of our best recipes?
Blueberry Crumble Pie
Ingredients
Filling
- 5 cups blueberries fresh or frozen
- 3 Tbsp white sugar
- 3 Tbsp flour
- 1 lemon
- 1 store-bought pie shell
Crumble Topping
- 1 cup brown sugar
- 3/4 cup flour
- 3/4 cup rolled oats quick cooking
- 1 tsp cinnamon
- 1/2 cup butter cold
Instructions
- Preheat the oven to 350 degrees F.
- Follow the instructions on the pie shell and place it in a 9-inch pie plate; deep dish is preferred using pie weights, rice, or beans.
- Zest the lemon and then squeeze the juice from half the lemon.
- In a large bowl, combine the blueberries, white sugar, lemon zest, 1 Tbsp of lemon juice, and 3 Tbsp of flour. Toss to coat the blueberries.
- Place the blueberry mixture into the prepared pie shell.
- Cut in the butter until crumbly; your butter should be about the size of peas.
- Press the topping GENTLY over the blueberry mixture.
- Place a baking sheet under the pie plate to catch any dripping, and bake in the preheated oven for 55 – 65 minutes. Bake until the top is golden brown and there are areas where you see the berries bubbling.
- Let cool and serve.
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