Fresh Blueberry Crumble Pie
One of my all-time favorite desserts, this blueberry crumble pie marks the transition between late summer and early fall, when blueberries are fresh and in season! The crust is buttery and flaky, the filling perfectly sweet, and the top crunchy and delicious — perfect with a scoop of vanilla ice cream for the ultimate summer treat!
Ingredients
For the Pie Crust
- Pastry dough (click for my homemade Flaky Pastry Dough recipe, of which you will only need ½ for this recipe)
For the Filling
- 5 cups fresh blueberries
- 1 tsp lemon zest
- 1 ½ Tbsp lemon juice
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 1 Tbsp cornstarch
- 1 tsp ground cinnamon
- ⅛ tsp kosher salt (I use Diamond Crystal)
For the Streusel (Crumble Topping)
- ½ cup all-purpose flour
- ¼ cup light brown sugar, packed
- ¼ cup granulated sugar
- ⅛ tsp kosher salt
- ½ cup oats (rolled or large flake)
- 6 Tbsp (¾ stick) unsalted butter, chilled
Instructions
Preparing the Pie Dough
- Preheat oven to 400℉.
- Place chilled pasty dough on a well-floured surface. Using a floured rolling pin, roll out dough into a circle about 1 inch larger in diameter than the pie dish. Keep rotating the dough to prevent sticking.Pastry dough
- Carefully transfer rolled-out dough onto a 9" pie dish. Gently press dough into bottom and side edges of dish to form the crust, as desired.
Preparing the Streusel (Crumble Topping)
- In the bowl of a stand mixer fitted with the paddle attachment, on low speed, mix flour, brown sugar, white sugar, and salt. Add in oats and continue mixing until well combined.⅛ tsp kosher salt½ cup all-purpose flour¼ cup light brown sugar, packed¼ cup granulated sugar½ cup oats
- Dice chilled butter into small pieces and add into the mixture. Mix on low/medium speed until only a few pea-sized lumps of butter remain (about 3 to 5 minutes). Note: The mixture may appear dry at first — that’s OK... just keep mixing!6 Tbsp (¾ stick) unsalted butter, chilled
- Using your fingers, clump the dry mixture together. Set topping aside.
Preparing the Filling
- In a large bowl, combine blueberries, lemon zest, and lemon juice. Stir gently to coat the blueberries with the lemon juice.5 cups fresh blueberries1 tsp lemon zest1 ½ Tbsp lemon juice
- In a separate bowl, mix together sugar, flour, cornstarch, cinnamon, and salt.½ cup granulated sugar¼ cup all-purpose flour1 Tbsp cornstarch1 tsp ground cinnamon⅛ tsp kosher salt
- To the bowl with the lemon-coated blueberries, add in dry mixture. Stir gently until all of the blueberries are evenly coated.
Assembling and Baking the Pie
- Pour the blueberry filling into the formed pie dough.
- Using your fingers, sprinkle the crumble topping evenly over the top of the blueberry filling.
- Set on a sheet pan and place in the oven on the middle rack.
- Bake until the crumble topping turns golden brown (about 30 minutes), then place a loose-fitting piece of aluminum foil over the pie (to prevent burning).
- Continue baking until the pie crust is golden brown and the blueberry filling is bubbly (about 45 to 50 minutes more).
- Remove from oven and allow to cool completely for at least 3 hours before serving. (Otherwise, the filling may not be fully set.)
Nutrition
Calories: 3157kcal | Carbohydrates: 496g | Protein: 32g | Fat: 128g | Saturated Fat: 71g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 35g | Trans Fat: 7g | Cholesterol: 273mg | Sodium: 1210mg | Potassium: 1061mg | Fiber: 29g | Sugar: 282g | Vitamin A: 3575IU | Vitamin C: 83mg | Calcium: 198mg | Iron: 14mg