Blueberry Crumble Pie is the ultimate dessert for blueberry lovers, combining a juicy, sweet-tart blueberry filling with a buttery, golden crumble topping. This pie is the perfect blend of textures, with the flaky crust, tender fruit, and crunchy topping coming together in every delicious bite. Whether served warm with a scoop of vanilla ice cream or enjoyed cold the next day, this pie is a crowd-pleaser for any occasion, from summer picnics to holiday dinners.
Ingredients
For the Crust:
- 1 pre-made pie crust or homemade pie dough, fitted into a 9-inch pie dish
For the Filling:
- 5 cups fresh or frozen blueberries
- 3/4 cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/4 tsp ground cinnamon
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/3 cup rolled oats
- 1/3 cup brown sugar
- 1/4 tsp ground cinnamon
- 1/4 cup unsalted butter, cubed and chilled
Instructions
- Prepare the Crust:
- Preheat your oven to 375°F (190°C). Roll out your pie dough and fit it into a 9-inch pie dish. Trim and crimp the edges as desired. Place the crust in the refrigerator while preparing the filling.
- Make the Filling:
- In a large mixing bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Stir until the blueberries are evenly coated.
- Assemble the Pie:
- Pour the blueberry mixture into the prepared pie crust, spreading it evenly.
- Prepare the Crumble Topping:
- In a medium bowl, mix together the flour, oats, brown sugar, and cinnamon. Add the cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Add the Topping:
- Sprinkle the crumble topping evenly over the blueberry filling.
- Bake the Pie:
- Place the pie on a baking sheet to catch any drips and bake for 45-55 minutes, or until the filling is bubbling and the topping is golden brown. If the crust or topping browns too quickly, tent the pie with foil.
- Cool and Serve:
- Allow the pie to cool for at least 2 hours to set before slicing. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.
