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.
  • 9-inch frozen pie crust
  • 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)
  • 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
  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.
Recipe by 2 Sisters Recipes by Anna and Liz at