Cakes, Pies and Cupcakes/ Desserts

Blueberry Crumble Pie

Blueberry Crumble Pie by 2sistersrecipes.com

Blueberry Crumble Pie.  This incredibly light tasting blueberry crumble pie only needs 5 simple ingredients to make the filling.  It’s loaded with fresh blueberries, lemon zest, lemon juice, some sugar and cornstarch, then topped with the perfect crumble simply made with flour, brown sugar, cinnamon, and melted butter, all of which are staple ingredients in my kitchen.  This is an easy recipe, delicious and perfect for National Pie Day!

My daughter loves fresh blueberries and because she is doing so well in school I want to surprise her with a special dessert. While I was searching for a recipe for blueberries, I came across this blueberry crumble pie.  And let me tell you, this recipe is a keeper!

The original recipe calls for a homemade pie crust, and I added it in this post.  And, if you have the time and would like to dive into making the dough yourself (bless your heart), keep in mind this pie will need some planning because the dough needs to be chilled before baking.

I decided to take the short cut and use an already frozen pie crust shell (recipe in the card).

Simply leave the frozen pie crust out to thaw for about 15 to 20 minutes. Then prick the bottom and around the sides thoroughly with a fork.  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.  Place the pie onto a cookie sheet and place it back into the oven.  Bake pie for about 30 to 35 minutes.

That’s it!

 

 

 

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

Once its 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 so good too.  I only wished I had some vanilla ice cream or whipped cream to go with it.  All fresh berry pies are always better with vanilla ice cream and even whipped cream on top, don’t you think?

Enjoy and have a great day everyone!

 

* You can follow along for the original recipe here, or jump to the bottom of this post for our full recipe card!

Blueberry Crumble Pie  (this is the original recipe) 

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

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)
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

For 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 ice water over mixture. Pulse until moist clumps form, adding more water by teaspoonful’s if 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.  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 bottom and up sides of dish. Fold overhang under and crimp edges decoratively. Pierce bottom of crust in several places with a fork, then chill until firm, about 30 minutes.

4. Line a large baking sheet with foil and place on a rack in middle of 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.

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.

  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 to fast.  Allow to cool. Let stand at room temperature. Serve with your vanilla ice cream or fresh whipped cream.

 

                          Thanks for Pinning!! 

Blueberry Crumble Pie by 2sistersrecipes.com

  

Also, try our Lemon Blueberry Crumble Bars!  They are zesty and blueberry- delicious! 

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Happy Baking!  🙂

 

Blueberry Crumble Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This incredibly light tasting blueberry crumble pie only needs 5 simple ingredients to make the filling. It's loaded with fresh blueberries, lemon zest, lemon juice, some sugar and cornstarch, then topped with the perfect crumble simply made with flour, brown sugar, cinnamon, and melted butter, all of which are staple ingredients in my kitchen.
Ingredients
  • 9-inch frozen pie crust
Filling:
  • ⅔ cup sugar ( I used only ½ cup)
  • 2 + ½ 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)
Crumble:
  • ¾ cup unbleached all-purpose flour
  • 3 Tbsp. (packed) light brown sugar
  • ½ tsp. cinnamon
  • ¼ tsp. salt
  • 3 Tbsp. sugar
  • 5 Tbsp. unsalted butter, melted, cooled slightly
Instructions
  1. Preheat oven 375.F degrees. 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 ⅔ 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 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.  

Recipe adapted by Bon Appetite 2011

 

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6 Comments

  • 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!

  • 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!

  • 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.

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

    That looks so delicious! Love the crumb topping.

  • Leave a Reply to Joanne Cancel Reply

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