Blueberry Crumble Pie
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This blueberry crumble pie has layers of deliciousness from the juicy fresh blueberry pie filling to the crumbly brown sugar oat topping. It makes the perfect summer treat when topped with whipped cream or vanilla ice cream after a warm day!
Have I ever told you about my love of picking berries of any sort? Especially ones without thorns like blueberries. I always go overboard and get too many blueberries so I have to pull out all of my favorite blueberry recipes like this blueberry galette, blueberry cheesecake, blueberry crisp, blueberry pie, etc.
Why You’ll Love This Recipe
Comes Together Quickly – Because we’re using a store-bought pie crust already in a foil pie plate, this is a super quick pie recipe to whip up. We’re talking about 15 minutes to get everything put together and oven-ready.
Versatile – This is a great recipe to use when blueberries are in season but also a great way to use up frozen blueberries.
Freezer-Friendly – This blueberry crumble pie can be frozen before or after it’s baked! This makes it perfect for a make ahead dessert.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
- Store-bought Pie Crust – This takes the difficult part of making a pie. Buy the crust that’s already in the a foil pie plate instead of the rolled up pie crust.
- Blueberries – Fresh blueberries are highly recommended for this recipe, but you can use frozen blueberries in a pinch. To use them, thaw the blueberries first and drain off any excess water before making the pie filling.
- Cornstarch – This is the thickener for the pie filling. I enjoy using cornstarch to create the pie filling, but you can use all-purpose flour instead. Cornstarch is clear once it’s cooked fully unlike flour.
- Oats – Rolled oats give the crumble topping a nice chew as well as a crispness.
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Substitutions and Variations
- You can either use a frozen pie crust or make your own homemade pie crust recipe.
- Frozen blueberries can substitute the fresh berries as long as they’re thawed first and the excess water is drained off. The blueberry filling consistency and texture will be slightly different.
- If you don’t have cornstarch on hand, you can use all-purpose flour instead.
- You can substitute the old fashioned oats with a quick cooking oat in a pinch. It won’t give the exact same texture, but similar.
- You can add 1/2 to 1 teaspoon of ground cinnamon to the crumble topping recipe.
- Instead of cinnamon in the filling, use apple or pumpkin spice.
- Add some apple pieces (similar to the size of the blueberries) to the blueberry mixture.
NOTE: This recipe has not been tested with other substitutions or variations
Step-by-Step Instructions
Step 1: Add all of the blueberry filling ingredients into a bowl together. Carefully stir it all together until the blueberries are coated.
Step 2: In another bowl, stir all of the crumble dry ingredients together. Add in the melted butter and stir until the crumble topping resembles wet sand.
Step 3: Add the pie filling to the frozen crust.
Step 4: Sprinkle the crumble topping on top of the blueberry pie filling.
Step 5: Place on the bottom rack of the oven and bake for 45 minutes or until the crust is golden brown and the filling is bubbly. Let cool completely before slicing and serving.
How to Store and Freeze
Once the pie is cooled down, store at room temperature for 2 days or in the fridge for up to 4 days.
Re-warm the Pie
I wouldn’t recommend it, but if you would like the pie slice warm, place it in the air fryer at 330 degrees F for 1-2 minutes. Not longer than this as the filling will turn liquidy. You can also pop it in the microwave for 10 to 20 seconds.
Freeze After Baking
To freeze the baked pie, let it cool completely. Place the pie that’s still on a baking sheet in the freezer until solid, about 4-5 hours.
Once the pie is frozen solid, wrap tightly in two layers of plastic wrap and a layer of heavy-duty aluminum foil. Place in the freezer for up to 3 months.
Freeze Before Baking
To freeze the unbaked pie, put the pie together like you would just before baking. DO NOT put it in the oven, instead wrap it tightly with two layers of plastic wrap and a layer of heavy-duty aluminum foil. Place it in the freezer for up to 3 months.
To bake, remove the foil and plastic wrap and bake from frozen following the regular baking directions below. You may need to add additional bake time to the pie.
Recipe FAQs
This can happen sometimes with the filling seeping into it as it bakes. Two remedies for this is 1. Use an egg wash to coat the top of the bottom crust before adding the pie filling. 2. Use equal parts of sugar and all-purpose flour to create a “crust dust” and sprinkle that on the top of the bottom pie crust.
I would recommend adding an additional 1 tablespoon of cornstarch to your filling. That should give you a less juicy blueberry pie filling.
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Blueberry Crumble Pie
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Ingredients
- 1 frozen pie crust 9 inch (DO NOT THAW)
Blueberry filling
- 5 cups blueberries I used fresh blueberries, not frozen
- ½ cup granulated sugar
- 4 ½ tablespoons cornstarch
- 1 medium lemon 1 to 2 tablespoons of zest and 3 – 4 tablespoons of juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Crumble topping
- ½ cup all-purpose flour
- ½ cup old fashioned oats
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ cup butter melted
Instructions
- Preheat the oven to 375 degrees F.
- In a large mixing bowl, add the blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, vanilla extract, and ground cinnamon.
- Using a spatula, carefully mix so all the blueberries are coated with the ingredients. Set aside.
- In a separate large bowl, add the flour, oats, and sugars. Stir to combine.
- Add the melted butter and work into the dry ingredients until a thick mixture that resembles wet sand forms.
- Take the pie crust out of the freezer.
- Add the blueberry mixture into the pie crust and spread evenly. The blueberries will look dome above the crust.
- Use a small spoon and add the crumble evenly on top of the blueberries.
- Place a baking sheet on the bottom rack of the preheated oven and place the pie in the center of the baking sheet.
- Bake uncovered for 45 to 55 minutes. You may want to check at 30 minutes to see if the top is browning too fast. If this is the case, tent the pie with aluminum foil to help prevent it browning more. The pie is done when the topping is golden and the blueberry mixture is bubbly.
- Take the pie out of the oven and let it cool in the cookie sheet.
- Once the pie is cooled completely, place it on a cooling rack.
- You can slice the pie 6 hours after it is completely cooled, but I would strongly suggest waiting for the next day.
- Serve and Enjoy!
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)