Blueberry Crumb Pie is a sweet blueberry pie topped with a crispy brown sugar oat crumb topping! Perfect with a big scoop of ice cream, or dollop of whipped cream!
If you need to know one thing about Nate, you should know that he loves blueberries. Hot blueberry pie with a big scoop of ice cream on top might be his favorite dessert of all time.
We always debate what the best berry is because his favorite is blueberries, but my favorite is raspberries. He loves the raspberry seeds but says they’re often not sweet enough. What do you think? What is your favorite berry?
This blueberry crumb pie is perfection. I might like a crumb pie better than a traditional pie, because although the bottom pie crust on this pie is buttery flakey deliciousness, I don’t always like a lot of pie crust, and the brown sugar and cinnamon crumb topping on the top of this pie is so good!
It’s crumbly, buttery, cinnamony, and sugary. I love desserts with a crumb topping, like apple crisp, or strawberry crumb, or these pumpkin muffins with streusel topping. The crumble on this pie, makes this blueberry crumb pie like a combination of fresh blueberry pie, and blueberry crisp all in one amazing dessert. Its buttery, cinnamon-ey, and gives the pie the perfect crunchy sweet texture on top of each slice!
Then we have the blueberry filling, its sweet, but not too sweet. Its thick, and juicy, and tested and tested again with how much of each ingredient to add. We don’t want to end up with blueberry soup, but on the other end we don’t want flavorless blueberry mush with too much flour or cornstarch either.
This blueberry crumble pie is the perfect addition to a Thanksgiving feast, or to eat all summer long when blueberries are freshest (and cheapest) at the store.
This pie is best served warm with a big scoop of cold ice cream on top, but it will warn you that the pie might still be a little juicy if you don’t let it cool first. The best is to let it cool down all the way, then just toss a slice in the microwave for a few seconds to warm up when serving.
Even Nate who is the ultimate blueberry pie connoisseur, said this pie was perfection. I hope you’ll agree!
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Blueberry Crumb Pie
For the Pie Crust:
- 1 1/4 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 cup butter (1 stick, cut into cubes)
- 1/4 cup ice water
For the Blueberry Filling
- 5 cups fresh blueberries
- 1 TBS lemon juice
- 3 TBS cornstarch
- 2 TBS flour
- 2/3 cup sugar
For the Crumb Topping:
- 1/2 cup brown sugar
- 6 TBS all purpose flour
- 1 tsp ground cinnamon
- 6 TBS butter (cubed)
- 2/3 cup old fashioned oats
- Large Mixing Bowl
For the Pie Crust:
- Mix together the flour, salt, and sugar in a large bowl.
- Add in the cubed butter. Using a pastry cutter (or two forks) cut the butter into the mixture until it is well distributed, with a meal like consistency, and some pea sized pieces throughout.
- Add in the ice water, and mix together the dough with a rubber spatula. Once it starts to clump together, work the dough together with your hands.
- Flatten the dough into a 1 inch thick disk.
- Cover with plastic wrap and place in the fridge for 2 hours (or the freezer for about 30 minutes).
For the Blueberry Pie Filling:
- Carefully stir the blueberries with the lemon juice.
- In a separate bowl mix together the cornstarch, flour, and sugar.
- Mix the cornstarch mixture with the bluberries and stir together. Allow to set while you prepare the crumb topping.
For the Crumb Topping:
- Combine the brown sugar, flour, and cinnamon in a large bowl.
- Cut in your butter using a pastry cutter until coarse crumbs are formed.
- Stir in the oats.
For the Pie:
- Preheat the oven to 400 degrees.
- Transfer the pie dough to a slightly floured surface. Gently roll out the dough, rotating every few rolls, a quarter turn, to prevent it from sticking to the counter.
- Roll the crust until you have approximately a 12inch circle.
- Roll the dough into a tube onto itself to carefully transfer it to the pie dish.
- Tuck the crust evenly into the bottom edges of the pan making it smooth.
- Tuck the edges under themselves, into the pie pan.
- Flute the edges with your fingers, or crimp with a fork.
- Spoon blueberry filling into the pie, leaving any extra liquid in the bowl.
- Sprinkle the crumb topping evenly over the top of the filling.
- Place on a baking sheet and bake in preheated oven for 25 minutes.
- Lower the temperature to 375 degrees and bake for an additional 35-45 minutes. (I cover the edges with foil at this point to prevent them from over cooking). Cook until mixture is bubbling and then cook another 10 minutes.
- Remove from the oven and allow to cool for 3-4 hours at room temperature to solidify and thicken up before serving.