Humble Blueberry Crumble Pie
Capture the essence of comfort and simplicity with this Humble Blueberry Crumble Pie, the perfect blend of rustic charm and irresistible flavor. Nestled inside a flaky pie crust, a luscious filling of sweet-tart blueberries is elevated with a touch of lemon juice and vanilla, while the buttery crumble topping—made with rolled oats, brown sugar, and a hint of cinnamon—adds an irresistibly crisp finish. Whether you choose fresh or frozen blueberries, this dessert comes together in just 20 minutes of prep, baking to golden perfection in under an hour. Ideal for gatherings or a cozy night in, serve this pie with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert that’s as delightful as it is down-to-earth. Perfect for lovers of fruit pies, crumble desserts, and homestyle baking, this pie is destined to become a household favorite.
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Recipe Information
Ingredients
- 1 piece Pre-made pie crust (or homemade if desired)
- 5 cups Fresh or frozen blueberries
- 0.75 cups Granulated sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 0.75 cups All-purpose flour (for crumble topping)
- 0.5 cups Rolled oats
- 0.5 cups Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 cups Unsalted butter, cold and diced
Instructions
Preheat your oven to 375°F (190°C).
Press the pre-made pie crust into a 9-inch pie dish and crimp or trim the edges as desired. Set aside in the refrigerator to chill while you prepare the filling and crumble topping.
In a large bowl, stir together the blueberries, granulated sugar, cornstarch, lemon juice, and vanilla extract until well combined. Let the mixture sit for 5 minutes to allow the flavors to meld.
In a separate medium bowl, mix together the flour, rolled oats, brown sugar, and ground cinnamon. Add the cold, diced butter and use a pastry cutter or your fingertips to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
Pour the blueberry filling into the prepared pie crust, spreading it out evenly.
Generously sprinkle the crumble topping over the blueberry filling, ensuring that all the fruit is covered.
Place the pie dish onto a baking sheet to catch any potential drips. Bake in the preheated oven for 45-50 minutes, or until the crumble topping is golden brown and the blueberry filling is bubbling.
Allow the pie to cool for at least 2 hours on a wire rack to set the filling. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
3918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.1 g | 230% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 996 mg | 43% | |
| Total Carbohydrate | 571.8 g | 208% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 301.2 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1120 mg | 24% | |
*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.
