There’s something magical about the moment a fork breaks through the golden crumble topping of a blueberry pie, revealing the bubbling purple-blue filling beneath. This Blueberry Crumble Pie combines the best of two worlds—the juicy, sweet-tart filling of a classic blueberry pie with the buttery, crumbly topping of a fruit crisp. I perfected this recipe after years of summer baking, and trust me, it’s the dessert I’m most requested to bring to gatherings. What makes it special is the balance between the intensely jammy blueberry filling and the crisp, butter-rich crumble that adds the perfect textural contrast in every bite.
Why You’ll Love This Blueberry Crumble Pie
- Perfect Texture Contrast – Juicy berry filling meets buttery crumble for an irresistible combination
- Simpler Than Traditional Pie – No top crust to roll out means less work with equally impressive results
- Make-Ahead Friendly – Can be baked earlier in the day and served at room temperature
- Adaptable to Berries – Works beautifully with fresh or frozen blueberries depending on season
Ingredients for Blueberry Crumble Pie
For the Crust
- Prepared pie crust – Store-bought or your favorite homemade recipe for a 9-inch pie
- Egg wash – Optional, for brushing the crust edge
For the Blueberry Filling
- Fresh or frozen blueberries – The star of the show (no need to thaw if using frozen)
- Granulated sugar – Sweetens the filling while drawing out the berries’ juices
- Lemon juice and zest – Brightens the flavor and balances sweetness
- Cornstarch – Essential for thickening the juicy filling
- Cinnamon – Just a touch adds warmth without overpowering the berries
- Salt – Enhances all the flavors
For the Crumble Topping
- All-purpose flour – Forms the base of our crumble
- Brown sugar – Provides rich, caramel notes
- Granulated sugar – For sweetness and crisp texture
- Cold butter – Creates those perfect buttery crumbs when cut into the dry ingredients
- Cinnamon – Complements the blueberries beautifully
- Salt – Balances the sweetness
How to Make Blueberry Crumble Pie
Step 1: Prepare the Crust
Preheat your oven to 375°F (190°C). Roll out your pie dough and gently transfer it to a 9-inch pie dish. Trim and crimp the edges as desired. If time allows, chill the crust in the refrigerator while preparing the filling and topping.
Step 2: Make the Blueberry Filling
In a large bowl, combine 6 cups of blueberries, 3/4 cup granulated sugar (adjust based on berry sweetness), 1/4 cup cornstarch, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1/4 teaspoon cinnamon, and a pinch of salt. Toss gently until the berries are evenly coated. Let the mixture sit for about 10 minutes to allow the berries to release some juice.
Step 3: Prepare the Crumble Topping
In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Add 1/2 cup (1 stick) cold unsalted butter, cut into small cubes. Using a pastry cutter, two knives, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Step 4: Assemble and Bake
Pour the blueberry filling into the prepared pie crust, mounding slightly in the center. Sprinkle the crumble topping evenly over the filling, covering it completely. If using an egg wash, brush it on the exposed crust edge.
Place the pie on a baking sheet (to catch any potential overflow) and bake for 50-60 minutes, until the filling is bubbling and the topping is golden brown. If the crust edge begins to brown too quickly, cover it with a pie shield or strips of aluminum foil.
Step 5: Cool and Serve
Allow the pie to cool on a wire rack for at least 3 hours before slicing. This cooling time is crucial as it allows the filling to set properly. Serve at room temperature, perhaps with a scoop of vanilla ice cream for the ultimate indulgence.
Pro Tips for Perfect Blueberry Crumble Pie
- Thickener Matters – Cornstarch works perfectly with blueberries; use slightly more if using frozen berries
- Prevent Soggy Bottom – Bake the pie in the lower third of the oven to ensure the bottom crust cooks through
- Cold Butter is Key – For the crumble, make sure your butter is very cold for the best texture
- Bubbling is the Test – Don’t remove the pie until you see the filling bubbling, which ensures the cornstarch has activated
This Blueberry Crumble Pie celebrates the perfect harmony between juicy, sweet-tart blueberries and buttery, crisp topping. The filling strikes just the right balance—not too runny, not too firm—while the crumble adds that satisfying textural contrast that makes each bite interesting. Whether you’re serving it at a summer gathering, holiday dinner, or simply as a weekend treat, this pie is sure to become a favorite in your baking repertoire.