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Blueberry Crumble Pie Recipe

Blueberry Crumble Pie Recipe

Learn how to make the best homemade Blueberry Crumble Pie with this easy baking recipe. A buttery, flaky crust filled with perfectly sweetened fresh blueberries, topped with a golden brown cinnamon crumble topping. The secret is in the lemon zest and quick-cooking tapioca for foolproof results!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot of a rustic Blueberry Crumble Pie with golden-brown crumble topping revealing pockets of deep purple blueberry filling bubbling at the edges. The pie sits on a weathered wooden board dusted with flour, with soft natural light highlighting the textural contrast between the crumbly topping and the glossy berry filling. A slice has been removed, showing the perfect cross-section of flaky crust and jammy blueberry interior that holds its shape without being runny. Fresh blueberries and a sprig of mint are scattered nearby, while a scoop of melting vanilla ice cream slowly pools beside the plated slice, catching the warm afternoon light.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item"><strong>For the pie crust:</strong></li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">115g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">60-75ml ice-cold water</li><li class="ingredients-single-item"><strong>For the blueberry filling:</strong></li><li class="ingredients-single-item">750g fresh blueberries (frozen can work if thawed and drained)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">3 tbsp quick-cooking tapioca (or cornstarch)</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item"><strong>For the crumble topping:</strong></li><li class="ingredients-single-item">100g all-purpose flour</li><li class="ingredients-single-item">100g light brown sugar, packed</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">85g unsalted butter, cold and cubed</li><li class="ingredients-single-item">50g rolled oats</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Pastry blender (or food processor)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking sheet (for catching drips)</li><li class="equipment-single-item">Pie shield or aluminum foil</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pie crust, whisk together flour, salt, and sugar in a large bowl. Add the cold cubed butter and use a pastry blender to cut it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Cold butter creates steam pockets during baking, resulting in a flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle in ice-cold water, 1 tablespoon at a time, stirring with a fork until the dough begins to form large clumps. Be careful not to add too much water – the dough should not be sticky. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 3 days. Cold dough is crucial for a flaky texture as it prevents the butter from melting before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare the filling. In a large bowl, gently toss the blueberries, sugar, tapioca, lemon zest, lemon juice, and salt together. The tapioca will help absorb excess juice from the berries during baking, preventing a soggy bottom crust. Let the mixture sit for 15 minutes to allow the tapioca to begin absorbing moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Make the crumble topping by combining flour, brown sugar, cinnamon, and salt in a medium bowl. Add the cold cubed butter and use a pastry blender or your fingertips to work it into the dry ingredients until crumbly. Stir in the oats. Refrigerate until ready to use to keep the butter cold.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F) and position a rack in the lower third of your oven. Place a baking sheet on the rack to preheat – this helps crisp the bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll the chilled pie dough into a circle about 30cm (12 inches) in diameter and about 3mm thick. Carefully transfer it to your pie dish, gently pressing it into the bottom and sides without stretching the dough. Trim any excess dough, leaving about 2cm overhang, then fold the overhang under and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Give your blueberry filling a final stir and pour it into the pie crust, spreading it evenly. Sprinkle the crumble topping generously over the filling, covering it completely. Gently press the crumble into the filling to help it adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 190°C, then reduce the temperature to 175°C (350°F) and continue baking for 35-40 minutes more, or until the topping is golden brown and the filling is bubbling visibly at the edges. If the edges are browning too quickly, cover them with a pie shield or strips of aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This cooling period is essential – it allows the filling to set properly so your slices will hold their shape. A warm pie will have a runny filling, so patience is key!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve at room temperature or slightly warmed, with a scoop of vanilla ice cream if desired. Store leftover pie covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze the baked pie for up to 3 months – simply thaw overnight in the refrigerator and warm in a 150°C (300°F) oven for 15-20 minutes before serving.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Blueberry Crumble Pie?

The recipe requires all-purpose flour, salt, sugar, unsalted butter and ice water for the crust; fresh blueberries, sugar, tapioca, lemon zest and juice for the filling; and flour, brown sugar, cinnamon, butter and oats for the crumble topping.

How to cook Blueberry Crumble Pie at home?

Learn how to cook Blueberry Crumble Pie by making a flaky butter crust, mixing fresh blueberries with sugar, tapioca and lemon, then topping with a cinnamon-oat crumble. Bake at 190°C for 20 minutes, reduce to 175°C for another 35-40 minutes until golden and bubbling, then cool completely before serving.

Why does my blueberry pie filling turn out runny?

Runny filling is typically caused by not using enough thickener or not allowing the pie to cool completely. Quick-cooking tapioca or cornstarch helps absorb excess juices, while cooling for at least 3 hours allows the filling to properly set and slices to hold their shape.

Can I use frozen blueberries instead of fresh for a fruit pie?

Yes, frozen blueberries work well but should be thawed and drained first to remove excess moisture. You may need to increase the amount of thickener slightly (add 1 extra tablespoon of tapioca or cornstarch) to compensate for the additional liquid frozen berries release.

What's the secret to achieving a crisp bottom crust with juicy fruit fillings?

Preheating a baking sheet in the oven and placing your pie on it helps crisp the bottom. Also, using tapioca or cornstarch to absorb excess juice, blind baking the crust for 10 minutes before adding filling, and baking on a lower oven rack all contribute to a crisp bottom.

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My family couldn't get enough of this pie and it disappeared in one sitting.", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sanjay Patel", "datePublished": "2024-05-05", "reviewBody": "The crumble topping stayed perfectly crisp even the next day! The tapioca tip was brilliant - no soggy bottom crust at all. This will be my go-to blueberry pie recipe from now on.", "name": "Crisp Topping Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-04-28", "reviewBody": "Better than my grandmother's recipe, and I never thought I'd say that! The addition of cinnamon to the crumble gives it such wonderful warmth. Worth every minute of preparation time.", "name": "New Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marcus Andersson", "datePublished": "2024-04-30", "reviewBody": "The detailed instructions made this foolproof! I'm not usually great with pies, but this turned out perfectly. The filling set beautifully and held its shape when sliced. A total winner!", "name": "Perfect First-Time Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Mohammed", "datePublished": "2024-05-08", "reviewBody": "I brought this to a potluck and everyone demanded the recipe! The butter-to-flour ratio in the crust makes it incredibly flaky, and the blueberry filling is just the right consistency. Will definitely make again.", "name": "Crowd Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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