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Blueberry Crumb Pie

Foolproof Blueberry Crumb Pie for Effortless Enjoyment

This Blueberry Crumb Pie delivers sweet summer flavors in a simple, hassle-free dessert perfect for picnics or weeknight treats.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Crust
  • 1.25 cups all-purpose flour Provides structure to the crust.
  • 0.5 teaspoon salt Enhances flavor.
  • 0.5 cups cold unsalted butter Cut into cubes; adds flakiness and richness.
  • 3-4 tablespoons ice water Helps the dough come together without becoming tough.
For the Blueberry Filling
  • 4 cups fresh or frozen blueberries Main filling component; sweet and flavorful.
  • 0.75 cups granulated sugar Sweetens the filling.
  • 1 tablespoon lemon juice Adds acidity to balance sweetness.
  • 2 tablespoons cornstarch Thickens the filling to prevent a soupy pie.
  • 1 teaspoon vanilla extract Enhances the flavor profile.
For the Crumb Topping
  • 0.75 cups all-purpose flour Forms the base of the crumble.
  • 0.33 cups brown sugar Adds moisture and depth of flavor.
  • 0.33 cups granulated sugar Sweetens the topping.
  • 0.5 teaspoon cinnamon Adds warmth and spice.
  • 0.5 cups melted unsalted butter Binds the crumble and adds richness.

Equipment

  • Mixing Bowl
  • pastry cutter
  • Rolling Pin
  • 9-inch pie pan
  • Oven

Method
 

Step-by-Step Instructions for Blueberry Crumb Pie
  1. In a mixing bowl, combine 1 ¼ cups of all-purpose flour and ½ teaspoon of salt. Cut in ½ cup of cold unsalted butter until the mixture resembles coarse crumbs. Gradually add 3 to 4 tablespoons of ice water, stir until the dough forms, and gather it into a ball. Chill the dough in the refrigerator for 30 minutes.
  2. While the pie crust is chilling, preheat your oven to 375°F (190°C). Prepare a 9-inch pie pan for later use.
  3. After the dough has chilled, lightly flour your work surface and roll out the dough to fit your 9-inch pie pan. Transfer the rolled dough to the pan, trim excess, and crimp the edges.
  4. In a large mixing bowl, combine 4 cups of blueberries, ¾ cup of sugar, 1 tablespoon of lemon juice, 2 tablespoons of cornstarch, and 1 teaspoon of vanilla. Toss until coated and pour into your prepared crust.
  5. In a separate bowl, mix ¾ cup of flour, ⅓ cup of brown sugar, ⅓ cup of granulated sugar, and ½ teaspoon of cinnamon. Stir in ½ cup of melted butter until crumbly.
  6. Sprinkle the crumb topping over the blueberry filling. Bake for 45-50 minutes or until golden brown and filling is bubbling.
  7. Remove the pie from the oven and let it cool for at least 2 hours at room temperature.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 15gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 5mg

Notes

Use chilled ingredients for the best results, and don't skip the cooling time to allow filling to set.

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