Crumbly Streusel Y Blueberry Pie
Experience the perfect balance of sweet, tart, and buttery goodness with this Crumbly Streusel Y Blueberry Pie. Bursting with five cups of juicy blueberries, brightened by a zesty hint of lemon, and kissed with pure vanilla, this pie is a celebration of bold, fruity flavors. The homemade-style streusel topping, made with brown sugar, cinnamon, and cold butter, bakes into a golden, crumbly layer that adds irresistible texture to every bite. Nestled in a flaky 9-inch pie crust and baked until bubbly perfection, this dessert is as stunning as it is delicious. Ready in just over an hour, it’s an easy yet impressive option for gatherings or a family treat. Serve it warm with a scoop of vanilla ice cream for an indulgent, crowd-pleasing finale to any meal! Perfect for blueberry pie enthusiasts and ideal for keyword searches like "best blueberry pie," "streusel topping recipes," and "easy fruit desserts."
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Recipe Information
Ingredients
- 5 cups fresh or frozen blueberries
- 0.75 cups granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 9-inch crust pre-made or homemade pie crust
- 0.75 cups all-purpose flour
- 0.5 cups brown sugar
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 6 tablespoons unsalted butter, cold and cubed
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Toss until the blueberries are evenly coated. Set aside.
Roll out the pie crust and press it into a 9-inch pie dish. Trim any excess crust around the edges and crimp the edges if desired.
Pour the blueberry filling evenly into the prepared pie crust, spreading it out with a spoon or spatula.
In another mixing bowl, combine the all-purpose flour, brown sugar, cinnamon, and salt for the streusel topping.
Using a pastry cutter or your fingertips, cut the cold butter into the dry streusel ingredients until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the blueberry filling, ensuring all areas are covered.
Place the pie dish on a rimmed baking sheet to catch any drips and transfer to the preheated oven.
Bake for 45-50 minutes, or until the topping is golden brown and the blueberry filling is bubbling.
Allow the pie to cool for at least 2 hours before slicing to ensure the filling sets properly.
Serve as is or with a scoop of vanilla ice cream for an extra treat!
Nutrition Facts
Calories |
3518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.9 g | 192% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1586 mg | 69% | |
| Total Carbohydrate | 543.4 g | 198% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 301.6 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 180 mg | 14% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 952 mg | 20% | |
*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.
