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5 from 1 vote

Ingredients

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

Instructions

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.