Easy Blueberry Crumble Pie

This easy Blueberry Crumble Pie is an incredibly delicious-tasting pie that only needs 5 simple ingredients to make the filling.  Loaded with fresh blueberries, lemon zest, lemon juice, and sugar, then topped with the perfect crumble made with four staple ingredients, makes this the perfect dessert to serve all throughout spring and summer.

Blueberry crumble pie is a favorite in our family.  I spotted this recipe from a Bon Appetite magazine back in 2011 and remembered the pie crust was too labor-intensive.

So I decided to try my version of making this blueberry crumble pie, only easier! 

The secret is in the lemon and sugar that works their magic on the blueberries, allowing them to release their natural juices.  Making the flavors of blueberries shine in this pie perfectly.

Plus, when you serve it with a scoop of vanilla ice cream on top, it’s nothing less than an exquisite dessert! 

Take my word – this recipe is a keeper! 

So let’s get started…

For this recipe, I decided to take a shortcut and use an already frozen pie crust shell. 

The original recipe calls for a “homemade pie crust,” (which I included below), but instead – I opted to use a frozen pie crust. 

Since I don’t have the time to make homemade pie crust, this was the best option for me. 

Besides, if you have the time and would like to dive into making the pie crust yourself (bless your heart), keep in mind this pie will need some planning ahead because the pie dough requires to be chilled before baking.

 

Ingredients Needed for this Easy Blueberry Crumble Pie…

You will need one frozen pie shell for this recipe, and you find them at your local supermarket in the freezer section.

For the Filling, you will need:

• 2/3 cup sugar  ( I used only 1/2 cup)

• 2 + 1/2 Tbsp. cornstarch

• 1 tsp. finely grated lemon zest

• 2 Tbsp. fresh lemon juice

• 5 cups (1 pound 10 ounces) fresh blueberries ( I used 4 cups)

For the Crumble:

• 3/4 cup unbleached all-purpose flour

• 3 Tbsp. (packed) light brown sugar

• 1/2 tsp. cinnamon

• 1/4 tsp. salt

• 5 Tbsp. unsalted butter, melted, cooled slightly

 

There are 4-Easy Steps to make this Blueberry Crumble Pie:

1.  Simply leave the frozen pie crust out to thaw for about 15 to 20 minutes.

2.  Then prick the bottom and around the sides thoroughly with a fork.

3.  Bake the crust for 8 to 10 minutes, only to set the crust, then pour the blueberry filling and sprinkle with the crumble mixture on top.

4.  Place the pie onto a cookie sheet and place it back into the oven, and bake the pie for about 30 to 35 minutes.

That’s it!

Baking Notes and Tips:

• The blueberries will need to sit for 30 minutes before going into the crust.  Stirring occasionally will allow the sugar and lemon juice to release juices from the blueberries.

• Once it is baked.  Be sure to let the pie sit and cool completely before serving, or it will fall apart.

This blueberry crumble pie turned out so good!  Not too sweet and full of luscious blueberries that melt in your mouth with every bite.

The crumble on top is just as good too! 

Don’t forget to serve this pie with some vanilla ice cream or whipped cream. 

All fresh berry pies are always better with vanilla ice cream and even whipped cream on top, don’t you think?

No need to buy a pie at the supermarket, when you can easily make this blueberry crumble pie at home.   

Try this recipe.  Also, try our Easy Lemon Cream Pie (gluten-free), it too is delightful!

Enjoy, and have a great day everyone!

* Our full recipe card is below!

Directions for those who prefer to make the Pie Crust (the original recipe): 

Ingredients For the Crust:

• 1 + 1/4 cups unbleached all-purpose flour plus more for surface

• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

• 1/2 teaspoon kosher salt

Directions to make the Pie Crust:

1.  Pulse 1 + 1/4 cups flour, butter, and salt in a food processor until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 3 tablespoons of ice water over the mixture. Pulse until moist clumps form, adding more water by teaspoonfuls if the mixture is dry. Transfer dough to a lightly floured work surface. Divide into 4 equal pieces.

2.  Working with 1 piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute butter. Gather all 4 dough pieces into a ball. Flatten into a disk, wrap in plastic, and chill dough until firm, at least 1 hour.  The dough can be made up to 2 days ahead. Keep chilled.

3.  Roll out dough on a lightly floured surface to a 13″ round. Transfer to a 9-inch baking pie dish, gently pressing dough onto the bottom and up sides of the dish. Fold overhang under and crimp edges decoratively. Pierce the bottom of the crust in several places with a fork, then chill until firm, about 30 minutes.

4.  Line a large baking sheet with foil and place it on a rack in the middle of the oven; preheat to 375°F. Line crust with parchment paper or foil and fill with pie weights. Bake until crust is set, about 20 minutes. Carefully remove parchment and pie weights. Bake until crust is pale golden, about 12 minutes longer. Transfer crust to a wire rack; let cool.

Directions for the Filling and Topping:

1.  For the Filling: Whisk together 2/3 cup of sugar, cornstarch, and lemon juice in a large bowl. Add in the blueberries and lemon juice and toss together until well combined. Let stand for 20-30 minutes, or until berries start to release their juices.

2.  For the Topping: Whisk together flour, brown sugar, cinnamon, salt, and 3 tablespoons of sugar. Mix with the melted butter, using your fingertips to blend.

3.  To Bake: Preheat the oven to 375 degrees F (190.6 C).

4.  Pour the blueberry filling into the crust. Sprinkle over with the crumble topping. Bake 1 hour 15 minutes, or until filling is bubbling and topping is golden. Cover with foil wrap after 30 minutes if browning starts to occur too fast.  Allow cooling.  Let stand at room temperature.  Serve with your vanilla ice cream or fresh whipped cream.

 … Thanks for Pinning!! 

Also, try our:

• Lemon Blueberry Crumble Bars 
• Light & Fluffy Lemon Blueberry Waffles! 
• Key Lime and Blueberry Pie
• Blueberry Lemon Oat Muffins

This recipe was originally posted back in 2015.  All the content and photos are the same.

Are you baking with us?  If you try this recipe for blueberry crumble pie, let us know and leave a comment! Snap a photo and hashtag it on Instagram @2sistersrecipes, and on Pinterest.  

It makes us happy to see what you bake!

Don’t forget to enter your email address in our ‘Subscribe Box’ and get our recipes FREE every time we post!  Also, you can follow us on Facebook and Twitter!  This recipe was inspired and adapted from  Bon Appetite 2011.

Happy Baking!  🙂

thanks for stopping by

xo anna and liz