Blueberry Pie with Oatmeal Crust
Indulge in the rustic charm of this Blueberry Pie with Oatmeal Crust, a delightful twist on a classic dessert that combines wholesome ingredients with irresistible flavor. Featuring a buttery oatmeal crust that doubles as a crumbly topping, this pie is filled to the brim with a vibrant blueberry filling enhanced by a touch of cinnamon, vanilla, and refreshing lemon juice. Perfect for summer gatherings or cozy weekends, this easy-to-make recipe offers a satisfying balance of sweet and tangy notes with a crunchy texture that sets it apart from traditional pies. Ready in just over an hour, this homemade treat pairs beautifully with whipped cream or vanilla ice cream, making it a show-stopping dessert that’s sure to impress. Perfect for anyone searching for "blueberry pie with oats," "rustic pie recipes," or "oatmeal pie crust desserts," this recipe is a must-try for pie lovers!
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Recipe Information
Ingredients
- 1.5 cups rolled oats
- 0.5 cups all-purpose flour
- 0.5 cups brown sugar
- 0.5 cups unsalted butter, melted
- 0.75 cups granulated sugar
- 3 tablespoons cornstarch
- 0.5 teaspoons ground cinnamon
- 2 tablespoons lemon juice
- 4 cups blueberries (fresh or frozen)
- 1 teaspoons vanilla extract
- 1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C). Grease an 8- or 9-inch pie dish lightly with butter or non-stick spray.
In a medium mixing bowl, combine the rolled oats, flour, and brown sugar. Stir until evenly mixed.
Pour the melted butter over the oat mixture and mix well until crumbly. Reserve 3/4 cup of this mixture for the topping.
Press the remaining oatmeal mixture firmly into the pie dish to form an even crust along the bottom and up the sides. Set aside.
In a large bowl, combine the granulated sugar, cornstarch, and ground cinnamon. Mix well to eliminate any lumps.
Add the lemon juice, vanilla extract, and blueberries to the sugar mixture. Toss gently to coat the blueberries evenly in the mixture.
Pour the blueberry filling into the prepared crust and spread it out evenly.
Sprinkle the reserved oatmeal mixture evenly over the top of the blueberries to create a crumb topping.
Optional: Brush the edges of the crust lightly with beaten egg for added color and shine during baking.
Bake in the preheated oven for 45 minutes or until the filling is bubbling and the crust is golden brown.
Remove the pie from the oven and allow it to cool for at least 1 hour before slicing to allow the filling to set.
Serve at room temperature or chilled, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.3 g | 144% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 114 mg | 5% | |
| Total Carbohydrate | 489.4 g | 178% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 299.7 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 251 mg | 19% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1438 mg | 31% | |
*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.
