Blueberry Crumb / Crumble Pie
intro
Juicy, jammy blueberry filling tucked under buttery cinnamon crumble, baked in a flaky crust for a cozy, crowd-pleasing summer sweet treat.
Ingredients
Steps
Prepare the Oven and Crust
Preheat your oven to 375°F (190°C) and adjust the oven rack to the middle position. Unroll the 9-inch unbaked pie crust and press it firmly into a 9-inch (23cm) glass pie dish, crimping the top edges decoratively as desired. Prick the bottom of the crust 8–10 times with a fork to prevent air bubbles from forming during baking.
Make the Crumb Topping
Make the crumb topping: in a medium mixing bowl, combine 1 cup (120g) all-purpose flour, 2/3 cup (135g) packed light brown sugar, 1 teaspoon (2.6g) ground cinnamon, and 1/8 teaspoon (0.75g) fine salt. Add the cold 1/2 cup (113g) cubed butter, and use your fingertips to rub the butter into the dry ingredients until the mixture forms coarse, pea-sized clumps. Place the bowl of crumbs in the refrigerator to chill while you prepare the filling.
Make the Blueberry Filling
Make the blueberry filling: in a large mixing bowl, gently toss the 6 cups (900g) rinsed, thoroughly patted-dry blueberries with 1/2 cup (100g) granulated sugar, 3 tablespoons (24g) cornstarch, 2 tablespoons (30ml) lemon juice, 1 teaspoon (2g) lemon zest, and the remaining 1/8 teaspoon (0.75g) salt. Stir slowly until every blueberry is evenly coated in the sugar-starch mixture, taking care not to mash the delicate berries.
Assemble the Pie
Assemble the pie: pour the coated blueberry filling evenly into the prepared pie crust, spreading it into a smooth, even layer with the back of a spoon. Retrieve the chilled crumb topping from the refrigerator, and sprinkle it loosely and evenly over the top of the blueberries, covering all exposed fruit. Do not press the crumbs down firmly, as this will create a dense, hard topping.
Bake the Pie
Bake the pie: set the assembled pie on a rimmed baking sheet (to catch any bubbling fruit juice that may spill over) and place it on the middle oven rack. Bake for 50–55 minutes, until the crumb topping is deep golden brown and the blueberry filling is visibly bubbling thickly through cracks in the crumb layer. If the crimped crust edges begin to darken too quickly after 30 minutes of baking, wrap them in a thin strip of aluminum foil to prevent burning.
Cool the Pie Completely
Remove the baked pie from the oven and transfer it to a wire cooling rack. Let it cool completely for a full 2 hours at room temperature to allow the filling to set fully before slicing. Serve slices at room temperature or slightly warmed, paired with a scoop of vanilla ice cream if desired.
Tips
2.Do not skip the full 2-hour cooling time: cutting the pie while it is still warm will cause the runny, unset filling to spill out of the crust and create messy slices.
3.If using frozen blueberries, do not thaw them before mixing into the filling; add 1 extra tablespoon (8g) of cornstarch to absorb extra juice released as the berries bake.
OMG this blueberry crumb pie was SUCH a hit at our neighborhood potluck last weekend! I was worried the crumb topping would get soggy but it stayed perfectly crisp, and the blueberry filling wasn’t too runny at all. My picky 7 year old asked for a second slice before everyone even got through the first round. SO good, will be making this all summer long for cookouts!
Super easy recipe for a total beginner like me! I was worried I’d mess it up since I’m still learning to bake, but the steps were so straightforward. I used frozen blueberries straight from the bag without draining them first, so the filling was a little juicier than the photos looked. Still tasted amazing though, my roommate ate half the pie in one sitting. Would definitely make again, just remember to thaw and drain my berries next time!
Total game changer of a blueberry pie recipe! I’ve tried so many crumb pie recipes over the years that either have a cloyingly sweet topping or a tart filling that’s totally out of balance, but this one hits exactly the right note. I brought it to my family’s Sunday dinner and even my grandma who swears by her 1950s handwritten blueberry pie recipe asked me for the link! Cook time was right at 1 hour 10 minutes like the recipe said too, no random extra time needed, which I loved.