Blueberry Crumble Pie
Experience the perfect harmony of sweet, tart, and buttery flavors with this irresistible Blueberry Crumble Pie. This dessert combines a classic pre-made pie crust with a luscious filling of fresh, juicy blueberries brightened with a touch of lemon zest and juice. Topped with a delightfully crumbly mixture of brown sugar, flour, cinnamon, and rich, cold butter, this pie bakes to golden, bubbly perfection in under an hour. Easy to prepare yet utterly indulgent, this blueberry pie is ideal for summer gatherings, holiday tables, or anytime you’re craving a fruit-forward treat. Serve it warm or at room temperature, and don’t forget to pair it with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience. Perfect for blueberry lovers, this recipe is your go-to for showcasing seasonal berries in the most delicious way.
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Recipe Information
Ingredients
- 1 9-inch Pre-made pie crust
- 5 cups Fresh blueberries
- 0.75 cups Granulated sugar
- 3 tablespoons Cornstarch
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- 0.25 teaspoons Salt
- 0.75 cups All-purpose flour (for crumble topping)
- 0.5 cups Brown sugar (for crumble topping)
- 0.5 cups Unsalted butter, cold and cubed (for crumble topping)
- 0.5 teaspoons Cinnamon (for crumble topping)
Instructions
Preheat your oven to 375°F (190°C).
Fit the pre-made pie crust into a 9-inch pie dish, trimming any excess and crimping the edges if desired.
In a large bowl, combine the blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, and salt. Stir until the blueberries are evenly coated.
Pour the blueberry mixture into the prepared pie crust, spreading it out evenly.
In another bowl, prepare the crumble topping by mixing the flour, brown sugar, and cinnamon together.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter, two forks, or your hands to mix until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the blueberries, covering the fruit completely.
Place the pie on the middle rack of the oven and bake for 45-50 minutes, or until the filling is bubbling and the topping is golden brown.
If the crust or crumble begins to brown too quickly, tent the pie loosely with aluminum foil to prevent overbrowning.
Remove the pie from the oven and allow it to cool for at least 2 hours to set.
Serve the Blueberry Crumble Pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
3935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.6 g | 219% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 1540 mg | 67% | |
| Total Carbohydrate | 601.4 g | 219% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 342.6 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 219 mg | 17% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1033 mg | 22% | |
*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.
