Blueberry Crumble Pie

Last Saturday, I suggested in my Weekend Favorites post that you take a look at K Bakes‘ recipe for Blueberry Crumble Pie.

Blueberry Crumble Pie recipe and images by Lacey Stevens-Baier, A Sweet Pea Chef

Once I saw it, I knew I had to make it–especially since I saw blueberries were on a crazy sale last week.  I’m pretty much on a fresh fruit pie kick this summer, as you probably know already from my Sweet Cherry Pie post.  Yum….and sorry. I swear: there are more healthy recipes on the horizon!

Blueberry Crumble Pie

I’ve always thought I wasn’t a real big fan of crumble toppings, but that was before trying this crumble topping recipe. The easy crumble mixture, along with the fresh blueberries, is almost like eating a blueberry cobbler…but better (if that’s even possible).  The fresh blueberry filling is dense with plump blueberries. The lemon zest brightens the mellow flavor of the blueberries, but doesn’t overpower. Still not sure about the pinch of pepper for the filling, though. Weird, right?  But I followed the recipe and it was oh so good.

Blueberry Crumble Pie

As I mentioned in my post about Egg Bread Buns, I’ve never really been much of a baker. But, with how easy and delicious these fresh fruit pies have been, I’m starting to gain some confidence–like I’m finally channeling my inner baker.

I have found there’s something very satisfying to making fresh fruit pies. It just feels right. And good. I highly recommend it.

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

Blueberry Crumble Pie
Prep time
Cook time
Total time
This Blueberry Crumble Pie uses fresh blueberries and has an amazing and easy crumble topping.
Recipe type: Easy
Serves: 8
  • For the Pie Crust
  • I used half of my favorite pie crust recipe, which you can find here.
  • For the Filling
  • 6 cups blueberries about 3 pints
  • 1 cup sugar
  • 4 tbsp. cornstarch
  • ½ tsp. lemon zest
  • pinch of pepper
  • extra flour and butter for coating the pie dish
  • For the Crumble
  • 1½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • ½ cup packed dark brown sugar
  • ¾ cup (1½) sticks unsalted butter cut into cubes
  1. Crust: In a food processor, combine flour, salt, and cold butter. Pulse until sand-like texture. Add water while pulsing until mixture comes together. Remove from the bowl or food processor (be careful not to over mix) onto a lightly floured surface. Work into a 1-inch thick disk and refrigerate for at least one hour before rolling out.
  2. Crumble: Combine flour and sugars in a food processor and mix until combined. Add chopped cold butter and pulse until the mixture forms a crumble, being sure not to over mix. Refrigerate until ready to use.
  3. Filling: In a large bowl, combine all of the ingredients. Using the back of your spoon, crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.
  4. To make the pie: Preheat the oven to 350 degrees. Butter and flour a 10-inch pie tin; set aside. On a lightly floured surface, roll out the dough. Place the dough in the pie dish and trim off excess. Crimp edges (the crust will shrink some in the oven once baked so don't cut off too much). Use a fork to poke holes around the sides and bottom of the crust and chill until firm, about 20 min. Cover with a piece of parchment paper and fill it with dried beans or baking beans. Bake until the crimped edges are firm, about 10-15 min. Remove the parchment paper and beans and bake until the bottom is firm, about another 10-15 min. Fill the crust with the berry mixture, spreading evenly, and top with the crumble. Place on a parchment paper-lined baking sheet and bake until the filling starts to bubble, one hour to one hour and twenty minutes, depending on your oven. Remove and cool on a wire rack.


  1. Dedee says

    This looks sooooo yummy! I would love to try it with Splenda though, was wondering if it might work? I am Diabetic and really have to watch the white sugar.

    Do you do Diabetic Recipes?

    Thanks for the cookbook. Dedee

  2. Susan says

    I am so glad I found this recipe. I live in a town that just this year opened a bakery. I have been asking everywhere I go if they have a blueberry pie or can make one. I will even travel to get one but I have had no luck. I am so excited and I am going to make this tomorrow (our blueberries are also on sale through tomorrow). I think I might buy a lot of blueberries and freeze them for when I want to whip this up. I will let you know how it turns out. Thank you…

  3. Julie SGB says

    I have made this twice now. It is insanely good. I may have to try it with some different fruit as the blueberry season dies down. I’ll bet it would be amazing with peaches or apples.

  4. Lyn H. says

    This pie was delicious. Thanks for the recipe and the mouth watering photos. I served it to my 4 year old daughter and my parents who are in their 80’s and everyone loved it. The crumb topping looks like way too much when you pile it on but it bakes down to a perfect, crunchy, sweet top layer. Will definitely make it again. Great blog, Lacey.

    • says

      Hi Lyn! It makes me so happy to picture your three generations of family all enjoying the pie. Thank you for sharing. I agree: it does look like way too much crumble topping at first — I was skeptical, too — but it definitely turns out wonderful! :)

  5. says

    This looks so delicious. I LOVE apple crumble but have never tried it with blueberries. This looks so darn good though that I might have to change that when blueberries come back into season here.


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