As the warmth of summer settles in, there’s no better way to celebrate the sunny days than with a delightful Blueberry Crumb Pie. This pie combines the tartness of fresh blueberries with a sweet, buttery crumb topping, all encased in a flaky crust. It’s the perfect dessert for picnics, backyard barbecues, or just a cozy afternoon treat.

The process of making this pie is as enjoyable as eating it, filled with the sweet aroma of blueberries cooking and the satisfaction of creating something beautiful and delicious. Let’s dive into what you’ll need and how to put it all together to make this wonderful pie!

Ingredients Needed for This Recipe

For the Pie:

1 refrigerated pie crust (or homemade if you prefer)

5 cups fresh blueberries (frozen can also be used, just ensure they’re thawed and drained)
3/4 cup granulated sugar
3 tablespoons cornstarch

1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

For the Crumb Topping:

1/2 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar, packed

1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces

Instructions for Making Blueberry Crumb Pie

Prepare the Pie Crust: Preheat your oven to 375 degrees F (190 degrees C). Roll out the pie crust and gently place it into a 9-inch pie dish. Crimp the edges as desired.
Make the Blueberry Filling: In a large bowl, mix together the blueberries, granulated sugar, cornstarch, lemon juice, cinnamon, and salt until the blueberries are evenly coated. Pour the blueberry filling into the prepared pie crust, spreading it out evenly.
Prepare the Crumb Topping: In another bowl, combine flour, granulated sugar, brown sugar, cinnamon, and salt. Add the chilled butter pieces to the flour mixture. Using a pastry cutter or your fingers, blend the butter into the flour mixture until coarse crumbs form.

Assemble and Bake the Pie: Evenly sprinkle the crumb topping over the blueberry filling. Bake in the preheated oven for about 45-50 minutes, or until the topping is golden brown and the blueberry filling is bubbly.
Cool and Serve: Allow the pie to cool on a wire rack for at least 2 hours to set the filling before slicing. Serve as is or with a scoop of vanilla ice cream for an extra indulgent treat.

Tips for Perfecting the Recipe

Choosing the Right Blueberries: Opt for fresh, plump blueberries for the best flavor and texture. If using frozen, ensure they are completely thawed and drained to avoid a soggy pie.

Balancing Sweetness and Tartness: Adjust the amount of sugar based on the sweetness of your blueberries. Taste your berries and tweak the sugar accordingly.

Avoiding a Soggy Bottom: Pre-bake your crust for about 10 minutes before adding the filling to help keep it crisp. Use a glass or dull-metal pie pan, which allows heat to distribute more evenly.

Thickening the Filling: Ensure your cornstarch is well mixed with the sugar before adding to the berries to prevent clumping.

Lemon juice not only adds flavor but also helps the cornstarch work more effectively.

Serving Suggestions

Classic Mode: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Enhanced Flavors: A sprinkle of fresh lemon zest or a drizzle of honey over the pie can enhance its natural flavors.

Event Serving: Slice into small portions for a buffet or picnic where guests can grab a slice easily.

Storage Tips

Cooling Down: Allow the pie to cool completely before storing. This prevents condensation that could make the crust soggy.

Refrigerating: Cover the pie loosely with foil or plastic wrap. It will keep in the refrigerator for up to 3 days.

Freezing for Longer Storage: Wrap the pie tightly with plastic freezer wrap or aluminum foil, or place it in a heavy-duty freezer bag. It can be stored frozen for up to four months.

Frequently Asked Questions

Can I use a store-bought crust for this pie? Absolutely! A store-bought crust is a convenient time-saver that works well with this recipe.

How do I prevent the crumb topping from burning? Keep an eye on the pie as it bakes. If the topping gets too brown before the filling bubbles, cover it loosely with aluminum foil.

Can I make this pie with other types of berries? Yes, this recipe is versatile. Try it with raspberries, blackberries, or mixed berries for a delicious twist.

Blueberry Crumb Pie

This pie combines the tartness of fresh blueberries with a sweet, buttery crumb topping, all encased in a flaky crust.

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Serving Size

Ingredients

For the Pie:
1 refrigerated pie crust or homemade if you prefer

5 cups fresh blueberries frozen can also be used, just ensure they’re thawed and drained
3/4 cup granulated sugar
3 tablespoons cornstarch

1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

For the Crumb Topping:
1/2 cup all-purpose flour
1/3 cup granulated sugar

1/3 cup light brown sugar packed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

6 tablespoons unsalted butter chilled and cut into small pieces

Instructions

Prepare the Pie Crust: Preheat your oven to 375 degrees F (190 degrees C). Roll out the pie crust and gently place it into a 9-inch pie dish. Crimp the edges as desired.
Make the Blueberry Filling: In a large bowl, mix together the blueberries, granulated sugar, cornstarch, lemon juice, cinnamon, and salt until the blueberries are evenly coated. Pour the blueberry filling into the prepared pie crust, spreading it out evenly.

Prepare the Crumb Topping: In another bowl, combine flour, granulated sugar, brown sugar, cinnamon, and salt. Add the chilled butter pieces to the flour mixture. Using a pastry cutter or your fingers, blend the butter into the flour mixture until coarse crumbs form.
Assemble and Bake the Pie: Evenly sprinkle the crumb topping over the blueberry filling. Bake in the preheated oven for about 45-50 minutes, or until the topping is golden brown and the blueberry filling is bubbly.
Cool and Serve: Allow the pie to cool on a wire rack for at least 2 hours to set the filling before slicing. Serve as is or with a scoop of vanilla ice cream for an extra indulgent treat.