Cakes, Pies and Cupcakes/ Desserts

Easy Blueberry Crumble Pie

Blueberry Crumble Pie by 2sistersrecipes.com

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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.

 

 

A silver bowl filled with fresh blueberries and sugar. by 2sistersrecipes.com

 

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. 

Enjoy, and have a great day everyone!

 

* Our full recipe card 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 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.  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.  Topping: Whisk together flour, brown sugar, cinnamon, salt, and 3 tablespoons of sugar. Mix with the melted butter, using your fingertips to blend.

  3.  Pre-heat 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!! 

Blueberry Crumble Pie by 2sistersrecipes.com

  

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Yield: 8

Easy Blueberry Crumble Pie

Easy Blueberry Crumble Pie

This easy Blueberry Crumble Pie is incredibly delicious-tasting and loaded with only 5 simple ingredients to make the filling. Made with fresh blueberries, lemon zest, lemon juice, and some sugar then topped with the perfect crumble makes this pie super easy to make and bake!

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 9-inch frozen pie crust

For the Filling:

  • 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
  • 3 Tbsp. sugar
  • 5 Tbsp. unsalted butter, melted, cooled slightly

Instructions

  1. Preheat oven 375 degrees F (190.6 C). Place the rack in the middle of the oven.
  2. Simply leave the frozen pie crust out to thaw for about 15 to 20 minutes. Leave it in its foil pie dish. Then prick the bottom and around the sides thoroughly with a fork.
  3. Bake the crust for 5 to 8 minutes, only to set the crust. Set it aside to cool. Then pour the blueberry filling and sprinkle with the crumble mixture on top.

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.

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

    1. Pour the blueberry filling into the crust. Sprinkle over with the crumble topping. Place the pie onto a cookie sheet and place it back into the oven.
    2. Bake about 30 to 35 minutes, or until filling is bubbling and topping is golden.
    3. Allow to cool. Let stand at room temperature. Transfer to a ceramic pie dish (for a prettier presentation).
    4. Serve with your vanilla ice cream or fresh whipped cream.

    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 TwitterThis recipe was inspired and adapted from  Bon Appetite 2011.

    Happy  Baking!  🙂

    thanks for stopping by

    xo Anna and Liz

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    6 Comments

  1. Reply
    SavoringTime in the Kitchen
    May 6, 2015 at 8:36 pm

    That looks so delicious! Love the crumb topping.

  2. Reply
    Cali @ Cali's Cuisine
    May 3, 2015 at 11:40 pm

    This looks delicious. Reminds me of a Dutch apple pie that was on the menu in the small town cafe where I worked.

  3. Reply
    Joanne
    May 3, 2015 at 11:31 am

    I'm a blueberry pie addict! This looks so good.

    • Reply
      annaliz
      May 5, 2015 at 2:29 am

      Thanks Joanne so is my Lizzy!

  4. Reply
    Tricia Buice
    May 2, 2015 at 5:47 pm

    My husband would flip for this pie! Beautiful and juicy – just the way we like it. Have a wonderful weekend!

    • Reply
      annaliz
      May 5, 2015 at 2:28 am

      I know Tricia, my husband went bonkers over this pie- and rightfully so- it was so amazing! Hope you had a great weekend!

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