I made a Blueberry Crumble Pie with fresh or frozen blueberries and a simple oat crumb topping that can be frozen ahead for easy entertaining.

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I grew up stealing spoonfuls from my mom’s pan of Homemade Blueberry Crumble Pie and I still get that small thrill every time I make one. The best part for me is the contrast between a flakey crust built from all purpose flour and the bright burst of fresh or frozen blueberries that go all jammy and soft.

Some friends call it Blueberry Pie With Crumb Topping, others just Blueberry Crumble Pie, but either name gets people excited. It’s simple enough to do ahead and even freeze, but trust me you wont want to wait till it cools.

Ingredients

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Blueberries: juicy, lots of fiber and vitamin C, tart and sweet at once.
All purpose flour: gives structure, carbs heavy, gluten helps crust hold together.
Unsalted butter: makes crust rich and flaky, adds fat and buttery flavor.
Rolled oats: give crumble chew, adds fiber and whole grain taste, kinda hearty.
Sugars: granulated sweetens, brown adds molasses notes and moisture, makes it sweet.
Cornstarch: thickens blueberry juices so filling isnt runny, neutral taste, workhorse.
Lemon: brightens flavors, adds acidity and zip, balances sweetness, small punch.
Salt: tiny pinch wakes up flavors, balances sweet, crucial even in sweets.
Egg wash: optional gloss and golden color on crust, helps crumble stick, subtle.

Ingredient Quantities

1 1/4 cups (150g) all purpose flour

1 tablespoon granulated sugar

1/2 teaspoon salt

8 tablespoons (1 stick / 113g) unsalted butter, cold, cubed

3 to 4 tablespoons ice water

5 cups (about 700g / 24 oz) fresh or frozen blueberries

3/4 cup (150g) granulated sugar

3 tablespoons cornstarch

1 tablespoon lemon juice

1 teaspoon lemon zest

1/4 teaspoon salt

1 tablespoon unsalted butter

3/4 cup (60g) old fashioned rolled oats

1/2 cup (65g) all purpose flour

1/2 cup (100g) packed light brown sugar

1/4 cup (50g) granulated sugar

1/2 teaspoon ground cinnamon

6 tablespoons (85g) unsalted butter, cold, cubed

Pinch of salt

1 large egg plus 1 tablespoon water (optional, for egg wash)

How to Make this

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1. Make the crust: in a bowl stir together 1 1/4 cups (150g) all purpose flour, 1 tablespoon granulated sugar and 1/2 teaspoon salt; cut in 8 tablespoons (113g) cold cubed unsalted butter until mixture looks like coarse crumbs with some pea sized bits; add 3 to 4 tablespoons ice water, 1 tablespoon at a time, just until dough holds together; form a disk, wrap and chill 30 minutes.

2. Preheat oven to 375°F (190°C). On a lightly floured surface roll the chilled dough into a 12 inch circle, fit into a 9 inch pie pan, trim and crimp the edges and pop it back in the fridge while you make the filling. Don’t overwork the dough or it’ll get tough.

3. Make the filling: in a large bowl combine 5 cups (about 700g) fresh or frozen blueberries, 3/4 cup (150g) granulated sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon lemon zest and 1/4 teaspoon salt; toss gently to coat (if using frozen berries do not thaw).

4. Fill the crust: pour the blueberry mixture into the prepared crust and dot the top with 1 tablespoon unsalted butter.

5. Make the oat crumble: in another bowl combine 3/4 cup (60g) old fashioned rolled oats, 1/2 cup (65g) all purpose flour, 1/2 cup (100g) packed light brown sugar, 1/4 cup (50g) granulated sugar, 1/2 teaspoon ground cinnamon and a pinch of salt; cut in 6 tablespoons (85g) cold cubed unsalted butter until the mix forms coarse crumbs that clump when squeezed.

6. Top and egg wash: sprinkle the oat crumble evenly over the berries. If you want a prettier crust brush the exposed pie edge with a beaten large egg plus 1 tablespoon water and sprinkle a little sugar on top.

7. Bake: put the pie on a baking sheet and bake at 375°F for about 45 to 55 minutes until the topping is golden and the filling is bubbling; if the edges get too brown, tent them with foil.

8. Cool: let the pie cool at least 2 hours so the filling sets — I know it’s hard to wait but it’ll slice better and not run everywhere.

9. Serve and store: serve warm with vanilla ice cream. Leftovers keep covered in the fridge 3 to 4 days.

10. Make ahead or freeze: to freeze before baking assemble the pie, freeze on a tray until firm, then wrap tightly and freeze up to 1 month; bake from frozen adding about 10 to 15 minutes to the baking time. You can also fully bake, cool, then wrap and freeze; thaw in the fridge before reheating.

Equipment Needed

1. Large and medium mixing bowls (one for crust, one for filling)
2. Measuring cups and measuring spoons
3. Pastry cutter or food processor to cut in the butter
4. Rolling pin and a lightly floured surface
5. 9 inch pie pan
6. Baking sheet to catch drips while it bakes
7. Silicone spatula or wooden spoon for stirring and filling the crust
8. Pastry brush for the egg wash (optional but makes the crust prettier)
9. Microplane or zester and a sharp knife for the lemon and trimming edges

FAQ

Can I use frozen blueberries instead of fresh?

Yes. Keep them frozen and toss them straight into the filling so they don't get soggy from thawing. Add about 1 tablespoon extra cornstarch if they're frozen, and expect to bake 5 to 10 minutes longer until the filling is bubbling in the center. You'll get a bit more juice, but that extra starch helps it set.

How do I stop the bottom crust from getting soggy?

A few tricks: prebake the crust for 8 to 10 minutes until it just starts to set, sprinkle a thin layer of fine breadcrumbs or 1 tablespoon cornstarch on the crust before adding the filling, or brush the baked crust with a little melted butter or beaten egg to create a moisture barrier. Also make sure the filling isn't overly runny before you put it in.

Can I make the crust or crumble topping ahead of time or freeze the pie?

Yep. Pie dough can be wrapped and frozen up to 2 months; thaw in the fridge before rolling. The crumble topping keeps in the fridge for a few days or in the freezer for a month. You can assemble the pie and freeze it unbaked, then bake from frozen adding about 15 to 25 minutes to the bake time and covering the edges if they brown too fast.

What if I don't have old fashioned oats or want a different sweetener?

Quick oats can be used but they make a softer, less textured crumble. For sweeteners, light brown sugar gives better chew and flavor, but you can swap with coconut sugar or extra granulated sugar if needed, expect a slight flavor change. Butter is best for texture and browning; margarine works in a pinch but the taste and crumble may be different.

Do I need an egg wash?

No, it's optional. Brushing the crust edges with the egg plus water mix makes them glossy and helps with browning, but it's not required. If you want to avoid eggs, brush with milk or a little melted butter instead.

How do I know the pie is done?

Look for the filling bubbling steadily in the center and around the edges and the crumble turning a deep golden brown. If the crust or topping browns too fast, cover the edges with foil. Let the pie cool for at least 2 hours so the filling sets before slicing, or it will be too runny.

Homemade Blueberry Crumble Pie Recipe Substitutions and Variations

Unsalted butter (crust): Cold solid coconut oil or vegan stick butter, use 1:1. Vegetable shortening (like Crisco) also works 1:1 for a flakier, less buttery flavor. Note: coconut oil adds a slight coconut taste, some people dont mind.
Cornstarch (filling): Arrowroot powder 1:1 (best for clear glossy filling), tapioca starch 1:1 (gives a slightly chewier set), or all purpose flour at about 2x the cornstarch amount if thats all you have.
Old fashioned rolled oats (topping): Quick oats 1:1 for a finer, less chewy crumble, chopped nuts (pecans or almonds) about the same volume for extra crunch and richness, or certified gluten-free oats 1:1 if you need GF.
Egg + water (egg wash): Milk or cream (brush on with a pastry brush) for a light golden finish, melted butter for a rich shine, or aquafaba (chickpea liquid) 1:1 as a vegan alternative.

Pro Tips

1) Keep stuff cold. Cold butter and ice water are the difference between a flaky crust and a chewy one. If at any point the dough starts to feel warm, pop it back in the fridge or even the freezer for 10 minutes. Less handling = flakier crust, so work quick and stop as soon as it holds together.

2) If you use frozen blueberries, leave them frozen. Toss them straight from the bag with the sugar and thickener so they dont turn to mush. For extra insurance on runny filling add 1 more tablespoon cornstarch or swap part of it for quick-cooking tapioca (gives a clearer, glossy set).

3) Chill the crumble. Make the oat topping and refrigerate it while the oven preheats so the butter stays cold; cold crumble bakes into crunchy clusters instead of melting into paste. For texture, stir in 2 tablespoons chopped toasted almonds or pecans, or a pinch more cinnamon if you like warmth.

4) Bake smart and be patient. Bake the pie on a rimmed baking sheet to catch spills, rotate halfway for even color, and tent the edges with foil if they brown too fast. Let the pie cool at least 2 hours, better overnight in the fridge if you can — it slices way cleaner when fully set.

Homemade Blueberry Crumble Pie Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I made a Blueberry Crumble Pie with fresh or frozen blueberries and a simple oat crumb topping that can be frozen ahead for easy entertaining.

Servings

servings

Calories

619

kcal

Equipment: 1. Large and medium mixing bowls (one for crust, one for filling)
2. Measuring cups and measuring spoons
3. Pastry cutter or food processor to cut in the butter
4. Rolling pin and a lightly floured surface
5. 9 inch pie pan
6. Baking sheet to catch drips while it bakes
7. Silicone spatula or wooden spoon for stirring and filling the crust
8. Pastry brush for the egg wash (optional but makes the crust prettier)
9. Microplane or zester and a sharp knife for the lemon and trimming edges

Ingredients

1 1/4 cups (150g) all purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
8 tablespoons (1 stick / 113g) unsalted butter, cold, cubed
3 to 4 tablespoons ice water
5 cups (about 700g / 24 oz) fresh or frozen blueberries
3/4 cup (150g) granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon salt
1 tablespoon unsalted butter
3/4 cup (60g) old fashioned rolled oats
1/2 cup (65g) all purpose flour
1/2 cup (100g) packed light brown sugar
1/4 cup (50g) granulated sugar
1/2 teaspoon ground cinnamon
6 tablespoons (85g) unsalted butter, cold, cubed
Pinch of salt
1 large egg plus 1 tablespoon water (optional, for egg wash)

Directions

Make the crust: in a bowl stir together 1 1/4 cups (150g) all purpose flour, 1 tablespoon granulated sugar and 1/2 teaspoon salt; cut in 8 tablespoons (113g) cold cubed unsalted butter until mixture looks like coarse crumbs with some pea sized bits; add 3 to 4 tablespoons ice water, 1 tablespoon at a time, just until dough holds together; form a disk, wrap and chill 30 minutes.
Preheat oven to 375°F (190°C). On a lightly floured surface roll the chilled dough into a 12 inch circle, fit into a 9 inch pie pan, trim and crimp the edges and pop it back in the fridge while you make the filling. Don't overwork the dough or it'll get tough.
Make the filling: in a large bowl combine 5 cups (about 700g) fresh or frozen blueberries, 3/4 cup (150g) granulated sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon lemon zest and 1/4 teaspoon salt; toss gently to coat (if using frozen berries do not thaw).
Fill the crust: pour the blueberry mixture into the prepared crust and dot the top with 1 tablespoon unsalted butter.
Make the oat crumble: in another bowl combine 3/4 cup (60g) old fashioned rolled oats, 1/2 cup (65g) all purpose flour, 1/2 cup (100g) packed light brown sugar, 1/4 cup (50g) granulated sugar, 1/2 teaspoon ground cinnamon and a pinch of salt; cut in 6 tablespoons (85g) cold cubed unsalted butter until the mix forms coarse crumbs that clump when squeezed.
Top and egg wash: sprinkle the oat crumble evenly over the berries. If you want a prettier crust brush the exposed pie edge with a beaten large egg plus 1 tablespoon water and sprinkle a little sugar on top.
Bake: put the pie on a baking sheet and bake at 375°F for about 45 to 55 minutes until the topping is golden and the filling is bubbling; if the edges get too brown, tent them with foil.
Cool: let the pie cool at least 2 hours so the filling sets — I know it's hard to wait but it'll slice better and not run everywhere.
Serve and store: serve warm with vanilla ice cream. Leftovers keep covered in the fridge 3 to 4 days.
Make ahead or freeze: to freeze before baking assemble the pie, freeze on a tray until firm, then wrap tightly and freeze up to 1 month; bake from frozen adding about 10 to 15 minutes to the baking time. You can also fully bake, cool, then wrap and freeze; thaw in the fridge before reheating.

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.