Blueberry Crumble Pie
This blueberry crumble pie has layers of deliciousness from the juicy fresh blueberry pie filling to the crumbly brown sugar oat topping. Top with whipped cream or vanilla ice cream to take this pie over-the-top!
Servings: 8 slices
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 5 cups blueberries, ½ cup granulated sugar, 4 ½ tablespoons cornstarch, lemon zest and, lemon juice of 1 medium lemon, 1 teaspoon vanilla extract, and ½ teaspoon 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 ½ cup all-purpose flour, ½ cup old fashioned oats, ½ cup packed light brown sugar¼ cup granulated sugar. Stir to combine.
- Add the melted ½ cup butter and work into the dry ingredients until a thick mixture that resembles wet sand forms.
- Take the 1 frozen 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
Storage: Once the pie is completely cooled, cover with plastic wrap and store at room temperature for up to 2 days or in the refrigerator for 4 days.
Nutrition
Calories: 464kcal | Carbohydrates: 73g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 200mg | Potassium: 164mg | Fiber: 4g | Sugar: 42g | Vitamin A: 408IU | Vitamin C: 16mg | Calcium: 34mg | Iron: 2mg
