I made a Blueberry Crisp Pie with lemon-bright berries and a crunch so dangerously good I’m hiding the last slice.
I don’t even care that I admit it: I’m obsessed with this Blueberry Crisp Pie. I love that ripe, slightly tart burst from fresh blueberries, rinsed and drained, punched up with lemon zest and vanilla in my head.
And the crumble? I adore biting into that buttery crunch over an unbaked 9 inch pie crust, yes, flaky crust matters.
This is the Blueberry Pie Recipe Homemade I keep dreaming about when blueberries are in season. It sticks to your spoon, stains your fingers, and makes you go back for another slice.
Messy, loud baking joy. Pure blueberry trouble every time.
Ingredients
- Pie crust, it’s the flaky base that holds everything together.
- Blueberries, juicy bursts and fresh tartness in every bite.
- Granulated sugar, straight-up sweetness to balance the berries.
- Cornstarch, keeps the filling from being runny.
- Lemon juice, brightens the whole pie and wakes it up.
- Lemon zest, zingy oil that punches up the fruit.
- Vanilla, it rounds flavors and makes it smell homey.
- Salt for filling, just a pinch makes the sweetness sing.
- Little butter pieces, pockets of richness while it bakes.
- Flour, basic structure and bulk for the crumble.
- Oats, chewy texture and a rustic, honest bite.
- Brown sugar, deep caramel sweetness and sticky glue.
- Extra granulated sugar for topping, gives a crisp edge.
- Cinnamon, warm spice that basically makes it cozy.
- Salt in crumble, balances sweetness and highlights butter.
- Cold butter cubes, they make the crumble flaky and tender.
- Plus coarse sugar, optional sparkle and a satisfying crunchy pop.
Ingredient Quantities
- 1 unbaked 9 inch pie crust (store bought or homemade)
- about 5 cups fresh blueberries, rinsed and drained
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt for the filling
- 1 tablespoon unsalted butter, cut into small pieces
- 1 cup all purpose flour
- 3/4 cup old fashioned rolled oats
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar for the crumble
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt for the crumble
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1 tablespoon coarse sugar for sprinkling, optional
How to Make this
1. Preheat oven to 400 F and set the unbaked 9 inch pie crust in a pie dish; crimp the edges and chill in the fridge while you make the filling and crumble.
2. In a large bowl combine about 5 cups rinsed, drained blueberries, 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon vanilla extract and 1/8 teaspoon salt; toss gently so berries dont smash and everything is evenly coated.
3. Let the filling sit 5 minutes so the cornstarch begins to absorb juice; if it looks dry add a teaspoon or two of water, if too wet add a pinch more cornstarch.
4. Pour the blueberry filling into the chilled pie crust and dot the top with 1 tablespoon unsalted butter cut into small pieces.
5. Make the crumble topping: in a medium bowl stir together 1 cup all purpose flour, 3/4 cup old fashioned rolled oats, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt.
6. Cut in 1/2 cup (1 stick) cold unsalted butter (small cubes) with a pastry cutter, two forks or your fingers until mixture is pea-size crumbs with some larger chunks for texture; you want some buttery clumps not powder.
7. Sprinkle the crumble evenly over the blueberry filling pressing down slightly so it adheres; optionally sprinkle 1 tablespoon coarse sugar over the crumble for sparkle and extra crunch.
8. Bake at 400 F for 20 minutes to set the top, then reduce oven to 350 F and bake another 30 to 40 minutes until the filling is bubbling around the edges and the crumble is golden brown.
9. Remove the pie and let it cool on a wire rack at least 2 hours so the filling thickens; cutting too soon makes a runny mess, trust me let it rest.
10. Serve slightly warm or at room temp with whipped cream or vanilla ice cream, and store leftovers covered in the fridge for up to 4 days.
Equipment Needed
1. 9 inch pie dish (with your unbaked crust already set)
2. Mixing bowls — one large for the filling and one medium for the crumble
3. Measuring cups and spoons
4. Pastry cutter or two forks (or your fingers if you gotta)
5. Rubber spatula and a wooden spoon for gentle tossing and scraping
6. Rimmed baking sheet to catch any drips in the oven
7. Wire cooling rack to let the pie rest and thicken
8. Oven mitts or pot holders for safe handling
FAQ
The Best Blueberry Crumble Pie Recipe Substitutions and Variations
- Fresh blueberries: use frozen blueberries if thats what you have. Do not thaw completely, just a bit so you can measure 5 cups, then toss excess juice after a quick drain. Texture will be slightly softer but flavor is the same.
- Cornstarch for the filling: swap with tapioca starch or arrowroot in a 1:1 ratio. Tapioca gives a clearer, silkier filling, arrowroot sets up fast so mix it with cold sugar first to stop clumping.
- All purpose flour in the crumble: use a 1-to-1 gluten free baking blend for a similar crumble, or try almond flour for a nuttier, denser topping. Almond flour will brown faster so keep an eye on it.
- Cold unsalted butter (for crumble): replace with cold solid coconut oil or vegan stick butter, same amount. Coconut oil adds a subtle coconut note and will make the topping a touch crisper.
Pro Tips
1. Chill that crust and the butter: stick the pie dish in the fridge while you mix the filling, and keep the butter for the crumble cold until you cut it in. Cold butter = better lumps and a flakier, crunchier topping. If it warms up, pop it back in the fridge for 10 minutes.
2. Don’t overmix the berries. Toss them gently so they don’t burst and turn the filling purple mush. Let the cornstarch sit 4 or 5 minutes to start thickening. If it still seems too runny add just a sprinkle more cornstarch, not a spoonful at once.
3. Watch the bake times, ovens are liars. Start at 400 to set the top, then lower to 350 — but check at the earliest time. If the crumble is browning too fast, tent loosely with foil for the last 15–20 minutes. You want bubbling at the edges and golden on top.
4. Let it cool properly. I know it smells irresistible but slicing too soon makes a soup. Two hours is ideal; if you’re impatient chill it an hour in the fridge to firm up, then slice cold or reheat slices briefly when serving.
The Best Blueberry Crumble Pie Recipe
I made a Blueberry Crisp Pie with lemon-bright berries and a crunch so dangerously good I’m hiding the last slice.
8
servings
565
kcal
Equipment: 1. 9 inch pie dish (with your unbaked crust already set)
2. Mixing bowls — one large for the filling and one medium for the crumble
3. Measuring cups and spoons
4. Pastry cutter or two forks (or your fingers if you gotta)
5. Rubber spatula and a wooden spoon for gentle tossing and scraping
6. Rimmed baking sheet to catch any drips in the oven
7. Wire cooling rack to let the pie rest and thicken
8. Oven mitts or pot holders for safe handling
Ingredients
-
1 unbaked 9 inch pie crust (store bought or homemade)
-
about 5 cups fresh blueberries, rinsed and drained
-
3/4 cup granulated sugar
-
1/4 cup cornstarch
-
1 tablespoon fresh lemon juice
-
1 teaspoon lemon zest
-
1 teaspoon vanilla extract
-
1/8 teaspoon salt for the filling
-
1 tablespoon unsalted butter, cut into small pieces
-
1 cup all purpose flour
-
3/4 cup old fashioned rolled oats
-
1/2 cup packed light brown sugar
-
1/4 cup granulated sugar for the crumble
-
1/2 teaspoon ground cinnamon
-
1/4 teaspoon salt for the crumble
-
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
-
1 tablespoon coarse sugar for sprinkling, optional
Directions
- Preheat oven to 400 F and set the unbaked 9 inch pie crust in a pie dish; crimp the edges and chill in the fridge while you make the filling and crumble.
- In a large bowl combine about 5 cups rinsed, drained blueberries, 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon vanilla extract and 1/8 teaspoon salt; toss gently so berries dont smash and everything is evenly coated.
- Let the filling sit 5 minutes so the cornstarch begins to absorb juice; if it looks dry add a teaspoon or two of water, if too wet add a pinch more cornstarch.
- Pour the blueberry filling into the chilled pie crust and dot the top with 1 tablespoon unsalted butter cut into small pieces.
- Make the crumble topping: in a medium bowl stir together 1 cup all purpose flour, 3/4 cup old fashioned rolled oats, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt.
- Cut in 1/2 cup (1 stick) cold unsalted butter (small cubes) with a pastry cutter, two forks or your fingers until mixture is pea-size crumbs with some larger chunks for texture; you want some buttery clumps not powder.
- Sprinkle the crumble evenly over the blueberry filling pressing down slightly so it adheres; optionally sprinkle 1 tablespoon coarse sugar over the crumble for sparkle and extra crunch.
- Bake at 400 F for 20 minutes to set the top, then reduce oven to 350 F and bake another 30 to 40 minutes until the filling is bubbling around the edges and the crumble is golden brown.
- Remove the pie and let it cool on a wire rack at least 2 hours so the filling thickens; cutting too soon makes a runny mess, trust me let it rest.
- Serve slightly warm or at room temp with whipped cream or vanilla ice cream, and store leftovers covered in the fridge for up to 4 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 206g
- Total number of serves: 8
- Calories: 565kcal
- Fat: 25.4g
- Saturated Fat: 11.1g
- Trans Fat: 0.1g
- Polyunsaturated: 1.8g
- Monounsaturated: 5.5g
- Cholesterol: 37.9mg
- Sodium: 176mg
- Potassium: 119mg
- Carbohydrates: 73.7g
- Fiber: 3.4g
- Sugar: 49.5g
- Protein: 4.7g
- Vitamin A: 109IU
- Vitamin C: 9.8mg
- Calcium: 15.6mg
- Iron: 0.78mg
