Blueberry Crumb Pie
Indulge in the perfect balance of sweetness and crunch with this irresistible Blueberry Crumb Pie. This homemade delight features a buttery, flaky crust filled with a luscious medley of fresh, juicy blueberries, kissed with a hint of cinnamon and lemon juice for a bright, tangy twist. Topped with a golden-brown crumble made from rolled oats, brown sugar, and chilled butter, this pie combines rich flavors and textures in every bite. Whether served warm with a scoop of vanilla ice cream or savored on its own, this dessert is a show-stopping centerpiece for any table. With just 35 minutes of prep time and straightforward techniques, this recipe makes baking from scratch approachable, rewarding, and delicious. Perfect for showcasing fresh blueberries, it’s an ideal summer dessert or a comforting year-round treat!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Unsalted butter
- 0.75 cups Granulated sugar
- 0.25 cups Ice water
- 5 cups Fresh blueberries
- 0.5 cups Brown sugar
- 2.5 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Rolled oats
- 0.25 cups Chilled unsalted butter (for crumb topping)
Instructions
Preheat your oven to 375°F (190°C).
To make the pie crust, combine 2 cups of flour and 0.5 teaspoons of salt in a large bowl. Add 1 cup of cold, cubed unsalted butter and mix with a pastry blender or fork until the mixture resembles coarse crumbs.
Slowly add ice water, one tablespoon at a time, mixing until the dough starts to come together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the chilled dough on a floured surface and transfer it to a 9-inch pie pan. Trim the excess dough, leaving about 1-inch overhang, and crimp the edges. Place the crust in the refrigerator while you prepare the filling.
In a large mixing bowl, toss together the blueberries, 0.75 cups of granulated sugar, cornstarch, lemon juice, and ground cinnamon until evenly coated.
Pour the blueberry mixture into the prepared pie crust.
To make the crumb topping, mix 0.5 cups of flour, 0.5 cups of rolled oats, 0.5 cups of brown sugar, and 0.25 cups of chilled, cubed butter in a small bowl. Use your fingers or a fork to combine the ingredients until crumbly.
Sprinkle the crumb topping evenly over the blueberry filling.
Place the pie on a baking sheet to catch any drips and bake for 45–50 minutes, or until the filling is bubbling and the crumb topping is golden brown. Check the pie halfway through and cover the edges with foil if they are browning too quickly.
Remove the pie from the oven and let it cool at room temperature for at least 2 hours to allow the filling to set.
Slice and serve the pie on its own or with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
4255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.0 g | 258% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 651 mg | 28% | |
| Total Carbohydrate | 602.2 g | 219% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 296.4 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 231 mg | 18% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
