From cherry pie to apple pie to creamy lemon pie (and don’t forget peach pie!), let’s move onto another fan-favorite flavor this month: blueberry.
If you haven’t made a pie yet this month, let me try to encourage you to get in the kitchen ASAP. Today we’re making blueberry pie! Ditching that top pie crust and sprinkling the whole thing with a buttery streusel crumble topping. It’s like blueberry pie and blueberry crisp in one. Did you read that? Literally the two best summer desserts on the planet in one pie dish. 8 slices of blueberry heaven. The stars have aligned and I’m declaring this the best of the best when it comes to blueberry desserts.
(Though this lemon blueberry cake begs to differ.)
I had some trouble with this pie! I tested it 4 or 5 different times. Honestly I lost count after the 3rd and everything after that was a blurry blueberry mess.
With my determination (but mostly a craving for blueberry crumble pie) I conquered this little blueberry beast. The pesky little issue each time? Blueberry soup. Sloshy blueberry soup on top of a doughy uncooked pie crust topped with much-too-buttery crumble on top. Can there ever be too much butter? YES. I’ve seen it. And it’s not pretty.
It’s a tall order, but I cracked the code. The filling is juicy—like the best blueberry pie fillings are—the bottom crust is golden brown and flaky, and the crumble topping keeps its shape.
So, how do we get there?
There are 3 components to this blueberry crumble pie.
The Pie Crust
Use a solid recipe that can stand up to the heavy and juicy blueberries on top. My pie crust yields 2 crusts so you can pop one into your freezer for the next time you crave blueberry pie. Which, if you’re anything like me, will be about 5 seconds after your last slice of this guy. Make sure to cook the blueberry pie long enough, too. This will help guarantee (1) a golden brown crust and (2) a thicker filling. If using a glass pie dish, which I strongly recommend, you can see when the crust on the sides is browning perfectly.
Since we’re using a crumble topping, we don’t have to worry about any pie crust designs. However, you still want to crimp or flute the edges of the pie dough. Here’s my full tutorial if you need a refresher: How to Crimp and Flute Pie Crust.
The Blueberry Filling
Let’s do all we can to keep it on the sturdy side. I typically make blueberry pie with cornstarch as the thickener, but a couple tries proved this isn’t enough in a blueberry crumble pie. Why not? All the butter in the topping melting down creates our not-so-beloved blueberry soup filling. So I gave a mixture of flour AND cornstarch a whirl and was pleasantly pleased with the results. I’ve discussed this before, but I prefer cornstarch as the thickener in summer berry pies. (Read why in my blueberry pie recipe.) Flour weighs things down, but proved to be just the ticket underneath this buttery crumble topping. Success!
The Crumble Topping
We want a crumble topping that can hold its shape, crisp up, and generally avoid turning into goo. The trick with this crumble topping is to use the coldest butter ever. You’ll mix brown sugar, flour, and cinnamon together then cut in super cold butter. Finally, mix in the oats. I add the oats last because I don’t want them to break down when I cut in the butter. I want them to stay whole. Whole oats = more texture on top of your pie!
There’s an obnoxious amount of crumble topping, so I hope you’re not opposed to brown sugar + cinnamon + butter + oats. You’ll flip for my blueberry pie bars, apple crisp and oatmeal lemon crumble bars, too!
And, like with all pies, the colder everything stays the better pie success you have. Whenever you’re not directly working with a layer, keep it in the fridge. For example: after you roll out the pie crust and place into the pie dish, refrigerate it while you prepare the filling. Likewise, after you add the filling to the crust, refrigerate the whole thing as you prepare the crumble topping.
If you want to dig in while the pie is still warm, be my guest! But I will warn you—it will be pretty juicy. I find the best time is to wait until it fully cools. This takes several hours but luckily, blueberry pie is THEE best make-ahead recipe. It’s even better the next day! Just keep it covered and refrigerate it. Bring to room temperature before serving. Add a scoop of ice cream and a dollop of homemade whipped cream for good measure. Pie-fection.
Enjoy this satisfying blueberry dessert for all your summer celebrations including Father’s Day, 4th of July, graduation parties, Labor Day, and more.
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Blueberry Crumble Pie
- Prep Time: 3 hours
- Cook Time: 1 hour
- Total Time: 7 hours
- Yield: 8-10 servings
- Category: Pie
- Method: Baking
- Cuisine: American
Description
Use up summer’s fresh blueberries in this buttery, juicy, and completely delicious blueberry crumble pie. It tastes even better with ice cream on top!
Ingredients
- homemade pie crust (my recipe makes 2 crusts; you’ll just need 1)*
- 5 and 1/2 cups (about 780g) fresh blueberries*
- 1/2 cup (100g) granulated sugar
- 1/3 cup (41g) all-purpose flour
- 1 Tablespoon cornstarch
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
Crumble Topping
- 1/2 cup (100g) packed light or dark brown sugar
- 6 Tablespoons (46g) all-purpose flour
- 1 teaspoon ground cinnamon
- 6 Tablespoons (85g) unsalted butter, very cold and cubed
- 2/3 cup (57g) old-fashioned whole rolled oats
Instructions
- The crust: Prepare my pie crust recipe through step 5.
- Make the filling: In a large bowl, mix blueberries, granulated sugar, flour, cornstarch, lemon juice, and zest together until thoroughly combined. It will be pretty flour-y. That’s ok. Place filling in the refrigerator until needed in step 4.
- Preheat oven to 400°F (204°C).
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the  cold filling into the crust and discard the leftover juices in the bottom of the bowl, if any. Flute or crimp the pie crust edges. Place pie in the refrigerator until needed in the next step.
- Make the crumble: Mix the brown sugar, flour, and cinnamon together in a medium bowl. Using a pastry cutter, cut the cold butter into the brown sugar mixture until coarse crumbs are formed. Stir in the oats and sprinkle over pie.
- Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. I also loosely cover the whole pie with aluminum foil to prevent the crumble from browning too quickly as well.
- Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead / Freezing Instructions: A couple ways to make ahead of time! Make 1 day in advance—after it cools, cover tightly and keep in the refrigerator. Bring to room temperature, if desired, before serving. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can also be frozen up to 3 months, thaw overnight in the refrigerator before using.
- Special Tools (affiliate links): Glass Mixing Bowl | Rolling Pin |Â 9-inch Pie Dish | Pastry Cutter | Pie Crust Shield
- Remaining Pie Dough: You can freeze the 2nd pie dough for up to 3 months. Thaw overnight in the refrigerator before using.
- Blueberries: I strongly suggest using fresh blueberries, not frozen. The pie will be quite soupy if using frozen. If you decide to use frozen, do not thaw first. The pie will take several more minutes in the oven due to the increased liquid. Again, I highly encourage fresh.
Try my brown butter blueberry peach crisp next!
This is the BEST blueberry pie recipe EVER!!! This is the first recipe I’ve ever commented on, and I’m 56 years old. I’ve tried and failed several other recipes. THIS ONE IS A KEEPER!!! THANK YOU!!!
Can the leftover juices be cooked to thicken up and added back to the blueberries as you do for your cherry pie? Or would this be to saucy for the pie?
Hi Pam, we don’t find that step necessary for this pie. Hope you enjoy!
If I am using frozen blueberries, can I add an extra T. of cornstarch to help thicken juices?
Question: can i use a store bought pie crust? Will it alter the recipe at all meaning cook time etc?
Hi Gabrielle, yes, you can substitute store-bought crust. Same recipe instructions.
I find myself coming to your website for every baking recipe I need ever since I found your quiche recipe. I’m tempted to make this over the weekend along with some apple pie I’m gonna make ahead for Thanksgiving. Thanks for being so thorough. I tend to get overwhelmed when baking but youe recipes make everything much easier and fun.
Another amazing recipe! I think I would back off the amount of lemon juice next time but might have just been that my blueberries weren’t as sweet. I also added 20 minutes to maximum bake time because it didn’t look bubbly and browned enough, and it wound up perfect!
I absolutely love the flavour of this recipe, but I can’t get it to stick together! I’ve made it twice now and both times it’s been a lot more liquid than the pictures suggest!
For info: I use the all butter crust, lots of time in the fridge all that good stuff, I find the bottom doesn’t really get crisped up at all? And I find the filling ends up having a creamy whiteness too it after cooking and cooling fully. Not sure what exactly I may have done wrong, my only thought is that I didn’t dry my blueberries sufficiently after washing them and the excess moisture from that is causing my problems.
This is genuinely delicious though, I just wish I could get the texture right!
Hi Kyle, we’re happy to help! If the filling wasn’t set and the crust under the filling wasn’t cooked through, it sounds like your pie could have used longer to bake. Fruit pies can take a long time to bake through, so don’t be afraid to bake it for longer! You want to see bubbles in the filling all around the pie.
Well, I made the Blueberry Crumble pie yesterday for a potluck dinner. Everyone who tried it loved it. There wasn’t any left to take home. It was the only dessert present that was completely eaten. so this recipe is definitely a keeper! Thank you !
I used large, fresh blueberries from the local farms (yum). While the filling and topping were fabulous, as well as the crust around the edge, the dough under the filling was very soggy. The pie cooled much of the day and was still very very wet when we dug in (but ate it anyway!). Were the blueberries too large? Should I keep with the smaller berries from the grocery store? Everything else about the pie was fabulous and I followed the recipe as written.
Hi Anita! If the filling wasn’t set and the crust under the filling wasn’t cooked through, it sounds like your pie could have used longer to bake. Fruit pies can take a long time to bake through, so don’t be afraid to bake it for longer! You want to see bubbles in the filling all around the pie.
Excellent Pie!! Can I make this with peaches and blueberries? Or will the peaches make the bottom crust soggy?
Hi Patty! Here is our blueberry peach pie–you can use that filling with the crumble topping here. Enjoy!
The best blueberry pie I ever made event made. Modified for gluten & dairy free & still delicious! Used a g.f. Frozen crust, cup for cup g. f .flour in berries & crumble & Earth Balance butter in crumble.
Hi Sally, any thoughts on a blackberry pie!
Hi Emmy, a blackberry pie here would be delicious! For your first attempt, we would keep the rest of the recipe the same besides using blackberries instead of blueberries. Blackberries might be a bit juicer than blueberries so just discard the juice at the bottom of the bowl when filling your crust so you don’t end up with a soggy pie. Enjoy!
Absolutely delicious. Can’t wait to make it again!
Hi! I currently do not have fresh blueberries on hand. I’m wondering what I could do to make the filling not as runny? Could I increase the amount of cornstarch/flour? If so, how much more should I put? Or could I maybe just use 5 cups of blueberries? Would love to know your thoughts! Thanks so much!
Hi Annie, If you decide to use frozen, do not thaw first. You could try adding just a bit more cornstarch, but you don’t want the filling to become too gummy, and we wouldn’t recommend reducing the amount of blueberries. The pie will take several more minutes in the oven due to the increased liquid. If you can wait until you have fresh blueberries on hand, that would be best!
Always get compliments with this pie! My My favorite blueberry pie recipe, I keep coming back to it!
Made this today with a single crust from your crust recipe I had in my freezer. I used frozen berries, which I tossed in a colander to get as many icy bits off to reduce the wetness of the frozen berries.
Baked exactly as you instructed above, then an extra 10mins at 350 to firm up the centre as it was more moist from the frozen berries.
Turned. Out. Amazing. I wish I could attach a pic to this review!
Thank you for another incredible recipe. This one received rave reviews from everyone! So much fun to bake your recipes. I always know they will turn out perfectly as long as I follow each step.
My daughter was just diagnosed with Celiacs… do you think this would work with a gluten free pie crust and gluten free flour??
Hi Diane, we don’t have much experience with gluten-free substitutions, so unfortunately we can’t give you any recommendations, though some of our readers have reported having success with using 1:1 GF flour.
I used a premade frozen GF crust from Trader Joe’s and Bob’s 1:1 GF flour and it turned out great. Excellent recipe!
This looks so good! I’m planning to try it, but I have a question – could you use a crumble topping without oats, like the one for your Cranberry Pear Crumble Pie, or is the oat version best suited for this recipe?
Hi Kathy, you can absolutely use that crumble topping on this pie if you prefer.
I just made this (hasn’t even cooked yet) and I would highly recommend adding that frozen blueberries do work great! We’re on Maui and the only decent and also affordable blueberries are frozen organic Costco blueberries. Fresh are like $9 per 1/2 pint!!! I followed the instructions exactly and kept the blueberries cooled right up until I put them in the oven under the crumble. My pie dough was straight from the fridge as well. Not soupy at all once cooked at the time and temp in the recipe (didn’t need to add time for the frozen blueberries). I sneaked a bite while it was hot and it was delicious and had great texture!
I just made this with frozen blue berries. I will let you know how it went.
This is my new favorite blueberry pie! Easy and delicious!
Love this recipe! I just went blackberry picking, do you think I can use this recipe and just replace the blueberries with blackberries?
Hi Amanda, a blackberry pie would be delicious! Blackberries might be a bit juicer than blueberries so just discard the juice at the bottom of the bowl when filling your crust so you don’t end up with a soggy pie. Enjoy!
I don’t have any lemon zest and I’m in the middle of making this. Is that ok, or should I do something different?
Hi Pat, you’ll lose some flavor without the zest, but it will be okay in a pinch.