Last Saturday, I suggested in my Weekend Favorites post that you take a look at K Bakes‘ recipe for Blueberry Crumble Pie.
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!
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.
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.
Blueberry Crumble Pie
For the Pie Crust
I used half of my favorite pie crust recipe, which you can find here or you can use K Bakes’ recipe, which you can find here.
For the Filling
1 cup sugar
4 tbsp. cornstarch
1/2 tsp. lemon zest
pinch of pepper
extra flour and butter for coating the pie dish
For the Crumble
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
3/4 cup (1 1/2) sticks unsalted butter cut into cubes
Directions
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.
Enjoy!
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As always, I want to thank you for reading. I welcome your comments, questions, recipe suggestions and food stories. Here’s to doing what you love!
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Posted in Pies, Sweets | 
Tags: blueberry crumble pie, crumble topping, dessert, easy crumble mixture, favorite pie crust, fresh fruit pie, sweet cherry pie
21 Responses to “Blueberry Crumble Pie”
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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.
Delicious!
I’m with you on only having tried — and loved — apple pies with crumble tops before. It really goes well with the blueberries too!
Beautiful berry pie! That crumble topping looks delish. I’ve never put pepper in pie before- sounds intriguing enough to try!
Hi Betty! Yeah, isn’t it strange? And just a pinch, too. Totally delish though!
That looks lovely and delicious! God bless the blueberry…it’s so photogenic!
Hallelujah!
This looks absolutely delicious! A crumble topping is a definite MUST for me with any pie! Thanks for sharing!
Thanks, Peggy! I am definitely going to incorporate crumble toppings in the future ‘cuz this was GOOD!
The top looks so good – like a great crumb cake topping and I just love that! Wow glad I found this this morning
Tracy
Hi Tracy! You’re right…it really is like a great crumb cake topping. I’m glad you found us this morning, too!
Yum! I’m so glad I found your site! I have been looking for a good blueberry pie recipe, and this is fantastic! I love crumble topped pies.
Welcome, Katie! I hope this is the blueberry pie recipe you’ve been looking for!
This looks soo amazing! And kudos to you for making your own crust and crumble topping. I can just imagine this with a heaping scoop of vanilla ice cream. soo good- glad I came across your blog!!
Hi Samantha! Welcome!! Yep, I definitely enjoyed it with some homemade vanilla ice cream.
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.
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!
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.
Isn’t it sooo good, Julie?? I bet you’re right. Please do share if you try
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…
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
Hi Deedee, unfortunately, I have never tried the recipe with Splenda. I’d love to know how it turns out if you try it.