Blueberry Crumble Pie Made with Fresh Blueberries
Saying this is The Best Blueberry Crumble Pie may seem like a bold claim, but it’s true. Soooooo true! My husband has not stopped raving about this pie and asking me to make it again since he downed the last piece a few weeks ago. Needless to say, I will definitely be making this pie for Thanksgiving. If Sim’s lucky, I might even make it for Father’s Day this year….in the summer months, we usually go for this bright and refreshing Blueberry Lemon Bundt Cake or this Magnolia Bakery Blueberry Jamboree when we want a fancy blueberry dessert. We’ll see, we’ll see.
The simplicity of this pie is part of what makes it so amazing. Super simple ingredients, very little prep time, and absolute perfection where it counts—FLAVOR! Maybe I’ve shared this before, but I’m going to share it again. Most of the time—unless I REALLY feel like making homemade pie crust—I buy the frozen deep dish pie crusts at the grocery store. I personally think their flavor is good, and I love that all I have to do is pull one out, fill it, and boom! Pie! Pre-made frozen pie crusts are perfect for most of the pie recipes I have on my site. Most of the pies I make do not require a top crust, or like The Best Blueberry Crumble Pie, they have crumbles for the topping. Here are some of my faves!
My Favorite Pies!
- Brown Butter Raspberry Pie
- Chocolate Chip Cookie Pie
- Chocolate Pecan Pie
- The Best Pumpkin Pie
- Coconut Cream Pie
- Fresh Strawberry Pie
- Oatmeal Pie (No Nuts Pecan Pie)
STEP-BY-STEP PHOTOS OF How to make The Best Blueberry Crumble Pie
Frequently Asked Questions about Making the Best Blueberry Crumble Pie
Can I use frozen blueberries?
No. Unfortunately, they will make the pie too runny. The fresh berries make it PERFECT!
Can this pie be made gluten-free?
I haven’t tried it personally. However, I think this pie would work perfectly with a gluten-free pie crust and a good gluten-free flour blend in the crumble.
How can I keep the top of the pie from getting too dark?
The best way to keep the top and edges of the pie from getting too dark is to set a sheet of foil lightly over the top of the pie about halfway or 2/3 way through the cooking time.
What size pie pan do I need?
I like to use pre-made frozen pie crusts from the grocery store. I get the Pillsbury Deep Dish one in the freezer section. It comes with two crusts. If you do not use that and make your own crust, you will want to use a pie pan that has a 9 or 9-1/2-inch diameter.
Instead of a crumble topping can I put a regular pie crust on top of the pie?
Yes, you can absolutely use a regular crust to top the pie. Before you put the top crust on, you will need to add a few pats of butter on top of the berries. You will also need to put some venting holes or decorative designs into the crust.
Baker’s Tools for Blueberry Crumble Pie
Give me all the Crumble Desserts!
- 1 pre-made frozen pie crust (I use Pillsbury Deep Dish) Crust should be 9-91/2 inches in diameter
- PIE FILLING:
- 4-5 cups fresh blueberries (at least 4 cups but up to 5)
- ½ cup granulated sugar
- 2½ tbsp cornstarch
- 2 tbsp fresh lemon juice
- 1 tsp fresh lemon zest
- CRUMBLE TOPPING
- ¾ cup all-purpose flour
- 3 tbsp granulated sugar
- 3 tbsp light brown sugar, packed
- ½ tsp ground cinnamon
- ¼ tsp salt
- 5 tbsp melted butter
- Preheat oven to 375 degrees. Get pie crust out of the freezer and set aside. (They are supposed to thaw for about 10-15 minutes before being filled.)
- Wash your blueberries and remove any stems or bad berries. Then gently pat dry with a paper towel or clean hand towel.
- In a medium-sized bowl, stir together the ½ cup sugar, the lemon zest, and cornstarch. Mix well.
- Add the blueberries and lemon and stir until berries are all coated with mixture. Set aside.
- Next, prepare crumble topping by combining the flour, 3 tbsp granulated sugar, brown sugar, cinnamon, and salt. Mix well and then add the melted butter and stir until everything holds together and is crumbly.
- Pour blueberry mixture into pie crust. (It will be really full. Mound it towards the middle if needed.)
- Evenly cover the top of the blueberries with the crumble topping.
- I like to place the pie on a cookie sheet to bake in case the filling overflows at all.
- Bake at 375 degrees for 1 hour and 15 minutes. After about 40 minutes, lightly cover the top of the pie with a sheet of foil to keep the crumble from getting too dark.
- Let pie cool completely before cutting into slices.
- ENJOY!
- **Refrigerate leftovers, or if not using the pie immediately, refrigerate it after it is completely cooled.
- **Pie can also be frozen once it is completely cooled. Wrap tightly with foil and place in a large Ziploc bag, or cover with plastic wrap after the foil.
More Delicious Blueberry Recipes
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I bought a carton of blueberries, and they all had a mushy texture inside. 🙁 We no longer wanted to eat them fresh. So I searched your site for blueberries and decided to make this pie. The pie turned out delicious!
Awesome, What a good idea for mushy blueberries!
I made this pie last weekend for a birthday party pie contest and won third prize! It was easy to make and oh soooo delicious! I recommend serving with a scoop of vanilla bean ice cream on top. Next time I might double the crumble topping just to be extra decadent. Thanks for the recipe!
Awesome! That is so cool! You’re making me wish I had a slice with a scoop of ice cream right now!
This is the best pie I’ve ever had. It’s requested over and over, and I’d never even made a baked pie previously!
I play with the recipe a bit and really up the lemon. I also crush windmill or snickerdoodle cookies and add them (with more butter) to the crumble topping.
You won’t be disappointed with this one, it’s excellent.
Wow, this makes me so happy! I am so glad you love it and I am drooling thinking about your add-ins to the crumble topping! Genius!
If fresh blueberries are NOT available, can I substitute frozen blueberries for the fresh blueberries?
Hi Dwayne Yes, just let them thaw and be careful not to add too much of the juice that will be a result of the thawing.
I just made this pie using frozen blueberries. The frozen blueberries were mixed with the remainder of the filling ingredients increasing the cornstarch by 1 Tbsp. It turned out perfectly.
Hi, Kathy. Thanks for sharing your tips when using frozen blueberries.
This was absolutely delicious- I used 4 cups of freshly picked blueberries and flour instead of corn starch. For the crumble I only had dark brown sugar. This recipe was amazing and I loved the lemon compliment.
Thanks, Laura! So glad you like it. Freshly picked blueberries sound amazing!