Blueberry crumble pie is made with fresh or frozen blueberries and topped with a simple yet flavorful oat crumb topping.

slice of blueberry crumble pie on a grey plate

Blueberry pie screams summer. All those fresh, juicy berries oozing out from under an oat crumble topping is irresistible. It’s surprisingly simple to make from scratch and is best served warm with vanilla ice cream. You can make this pie ahead of time and freeze it before an event such as family vacation or even Thanksgiving.

Why this recipe works: It has a simple filling that consists of fresh blueberries, but frozen may also be used. The crumble topping is taken from my apple crumble pie recipe, which is one of my favorites. The topping is flavorful, sweet and complements fruit pies well.

blueberry crumble pie ingredients in bowls labeled with text

How to make blueberry crumble pie

  1. Partially bake the pie crust: Roll out your pie dough and place it in a 9-inch pie plate. Freeze the dough to help prevent it from shrinking, then fill it with pie weights and bake at 375° F for 15 minutes. Remove the pie weights and bake the crust for another 5 minutes until golden.
  2. Prepare the filling: Toss together the blueberries and other filling ingredients and set aside.
  3. Prepare the crumble topping: Whisk together the dry ingredients, then cut in the cold butter until a crumble mixture forms.
  4. Assembly: Pour the filling ingredients into the partially baked crust. Top with the crumble topping and press down gently.
  5. Bake the pie for 20 minutes at 400° F, then lower the temperature to 375° F and bake for another 30 to 40 minutes.
photo collage demonstrating how to make blueberry crumble pie in mixing bowls and pie plate
blueberry crumble pie next to bowl of fresh blueberries

Helpful tips

My number one tip for this blueberry crumble pie recipe is using a partially baked crust (also known as blind baking). Since the filling is pretty juicy, a partially baked crust will keep its structure to hold all that delicious filling. I find that it helps to freeze the pie dough in the plate before baking to help prevent the crust from shrinking in the oven. I prefer my homemade pie crust recipe, but store-bought works too.

For the filling, fresh blueberries have so much flavor compared to frozen berries. If using frozen blueberries, defrost them first and discard the juices. (I usually just let them sit in a mesh strainer in the sink.)

The crumb topping works best when the butter is still cool so it forms crumbles. Press it down gently on top of the filling so it stays in place while baking.

slice of blueberry crumble pie on plate next to bowl of fresh blueberries

Frequently Asked Questions

Can I use frozen blueberries in pie?

Yes, although fresh blueberries have more flavor. If using frozen, thaw the blueberries first in a strainer and discard extra juices.

Should blueberry pie be refrigerated?

Yes, store blueberry pie covered in the refrigerator. This will keep the filling a little more in tact and help the pie keep an extra day or two longer.

Can you freeze blueberry crumble pie?

Yes, let the pie cool completely, then wrap it in a layer of plastic wrap and a double layer of aluminum foil to prevent freezer burn. Write the date on the outside and freeze on a flat surface for up to 3 months.

How to reheat frozen pie

Defrost the pie in the refrigerator overnight. When ready to reheat, preheat the oven to 350 F. Bake pie for 15 to 20 minutes or until heated through. If baking from frozen, it will take 45 minutes. Keep a pie crust shield or layer of aluminum foil over the top to prevent browning.

uncut blueberry crumble pie next to blueberries and pie server

Pies are a popular dessert and loved by many. In the summer, I also enjoy baking this triple berry pie with blueberries, raspberries and blackberries. The flaky lattice top crust is beautiful and delicious. For barbecues and Fourth of July parties, I bake these mini blueberry pies with star crust tops.

As I mentioned before, the crumble topping for this recipe comes from my apple crumble pie. It’s personally my favorite pie to enjoy all year round. If you want more blueberries, then this blueberry cobbler is a must-try!

slice of blueberry crumble pie will juicy filling on round grey plate

Blueberry crumble pie is bursting with blueberry flavor that pairs so well with the oat crumble on top. Each bite has juicy sweet berries and a sweet crunch from the crisp topping. The only thing that makes this pie better is a scoop of vanilla ice cream on top.

I think this is the perfect summer pie, but you could also make it for Thanksgiving. When and for whom are you baking this pie? Let me know when you write a review or tap the stars to leave a rating!

Blueberry Crumble PIe

Blueberry crumble pie is made with fresh or frozen blueberries and topped with a simple yet flavorful oat crumb topping.
5 (4 ratings)

Ingredients

Filling

  • 5 cups fresh blueberries, rinsed and patted dry (see notes for using frozen blueberries)
  • ½ cup (100 g) granulated sugar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ¼ teaspoon ground cinnamon
  • Pinch of all spice
  • 3 tablespoons all purpose flour
  • 1 tablespoon cornstarch

Crumble topping

  • ¾ cup (94 g) all purpose flour
  • ½ cup (40 g) rolled oats
  • cup (66 g) light brown sugar
  • cup (66 g) granulated sugar
  • ½ teaspoon ground cinnamon
  • ½ cup (113 g or 1 stick) unsalted butter cut into 1-inch pieces, softened but still cool

Instructions 

Pie crust

  • Roll out pie crust and place it in a 9-inch pie dish. Fold the edges in and crimp them. Place the dough-line pie plate in the freezer for 30 minutes.
  • Ten minutes before taking the pie plate out of the refrigerator, preheat your oven to 375° F.
  • Remove pie plate from the freezer and line it with parchment paper. Place pie weights on top of it. Bake pie crust for 15 minutes or until edges of crust are starting to turn golden. Remove pie crust from the oven and carefully take out the pie weights. Then return the crust to the oven to bake for 5 minutes longer or until light golden. Set aside and prepare the filling. Keep the oven on, but increase temperature to 400° F.

Filling

  • In a large bowl, toss the blueberries, sugar, lemon juice, lemon zest, cinnamon, all spice, flour and cornstarch. Set aside.

Crumble topping

  • In a separate bowl make the crumble topping. Whisk together flour, oats, brown sugar, sugar and cinnamon. Add butter and use a pastry cutter or your hands to mix butter into the dry ingredients until the mixture is crumbly.

Assembly

  • Transfer berry mixture into the crust and leave any excess juices in the bowl. Sprinkle crumble topping over the berries and pat down gently.
  • Place the pie on the middle rack in the oven with a large baking sheet on a lower rack below. Bake at 400° F for 20 minutes, then keeping the pie in the oven decrease the temperature to 375° F for 30 to 40 more minutes. After the first 20 minutes of bake time, check on the pie. If the crust and crumble are golden in color, place aluminum foil over it to prevent burning.
  • Allow pie to cool for at least 3 hours before cutting and serving. Serve with a scoop of vanilla ice cream. Store covered in the refrigerator for up to 5 days.

Notes

Frozen blueberries: Defrost the blueberries and discard any juices. Use as directed in the recipe.
Pie dough: my homemade pie crust recipe makes two pie doughs. Freeze the other one for later or use in another recipe.
Store blueberry crumble pie covered in the refrigerator for up to 5 days.
Freeze blueberry crumble pie for up to 3 months. Once it is completely cooled, wrap the pie in plastic wrap and a double layer of aluminum foil to prevent freezer burn. Store on a flat surface in the freezer. Defrost in the refrigerator overnight before reheating.
Reheat blueberry crumble pie at 350 F for 15 to 20 minutes or until heated through. To prevent crust from burning, keep a layer of aluminum foil loosely over the top.
Helpful tools: kitchen scale, pie plate, pie weights, mixing bowls, pastry cutter
Serving: 1slice, Calories: 443kcal, Carbohydrates: 69g, Protein: 4g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 93mg, Potassium: 145mg, Fiber: 4g, Sugar: 39g, Vitamin A: 406IU, Vitamin C: 10mg, Calcium: 28mg, Iron: 2mg

Recipe adapted from Baking Illustrated

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