Picture this: a buttery, flaky crust, a mountain of juicy blueberries, and a crispy, golden crumble topping that shatters with every bite. This isn’t just pie—it’s a life upgrade. Whether you’re impressing guests or bribing your kids to do their homework, blueberry crumble pie delivers.
And the best part? It’s stupidly easy to make. No fancy skills, no Michelin-starred chef required.
Just you, a few ingredients, and 45 minutes of your time. Ready to become a dessert hero?
Why This Recipe Slaps
This isn’t your grandma’s blueberry pie (no offense, Grandma). The crumble topping adds a textural knockout—crispy, sweet, and slightly salty—while the filling stays gloriously gooey.
The balance of tart blueberries and buttery crumble is chef’s kiss. Plus, it’s versatile. Serve it warm with ice cream, cold for breakfast (we won’t judge), or straight from the pan while pretending you meant to do that.
Ingredients You’ll Need
- For the crust: 1 ½ cups all-purpose flour, ½ cup cold butter (cubed), ¼ cup sugar, ¼ tsp salt, 3-4 tbsp ice water
- For the filling: 4 cups fresh blueberries, ½ cup sugar, 2 tbsp lemon juice, 2 tbsp cornstarch, 1 tsp vanilla extract
- For the crumble: ½ cup flour, ½ cup rolled oats, ½ cup brown sugar, ¼ cup cold butter, ½ tsp cinnamon
Step-by-Step Instructions
- Make the crust: Pulse flour, sugar, and salt in a food processor.Add butter until it looks like sand. Drizzle in water until dough forms. Chill for 30 minutes.
- Prep the filling: Toss blueberries with sugar, lemon juice, cornstarch, and vanilla.Let it sit while the crust chills.
- Bake the crust: Roll out dough, press into a pie dish, and blind bake at 375°F for 15 minutes.
- Add the filling: Dump those juicy blueberries into the pre-baked crust.
- Top it off: Mix crumble ingredients, sprinkle over blueberries, and bake for 30-35 minutes until golden.
How to Store This Masterpiece
Room temp is fine for 24 hours (if it lasts that long). After that, refrigerate for up to 3 days. Reheat in the oven for maximum crispiness.
Freezing? Wrap it tight, and it’ll keep for 2 months—though let’s be real, it’ll vanish way sooner.
Why This Pie is Basically a Superfood
Blueberries are packed with antioxidants, fiber, and vitamin C. The oats in the crumble?
Heart-healthy. And let’s not forget the mental health benefits of eating pie for breakfast. Science might not back that last one, but your taste buds will.
Common Mistakes (Don’t Be That Person)
- Skipping the cornstarch: Your filling will be soup.Nobody wants blueberry soup.
- Overworking the dough: Tough crust = sad pie. Handle it like it’s your ex’s feelings—minimally.
- Burning the crumble: If it’s browning too fast, tent it with foil. You’ve come too far to fail now.
Alternatives for the Rebellious Baker
No blueberries?
Swap in blackberries, raspberries, or even peaches. Vegan? Use coconut oil instead of butter.
Gluten-free? Almond flour works (mostly) magic. Just don’t tell the pie police.
FAQs
Can I use frozen blueberries?
Yes, but thaw and drain them first.
Excess moisture = soggy pie. And soggy pie is a crime.
Why blind bake the crust?
It prevents a soggy bottom. Unless you’re into that, in which case, live your truth.
Can I make this ahead?
Absolutely.
Assemble, refrigerate overnight, and bake the next day. Your future self will high-five you.
Final Thoughts
This blueberry crumble pie is the easiest flex in your culinary arsenal. It’s forgiving, delicious, and guaranteed to make you look like a baking prodigy.
So grab those blueberries, channel your inner pastry chef, and get ready for applause. Or just eat the whole thing alone. No shame here.
