Blueberry Crumble Pie
Total Time
1 hr 5 mins
Prep Time
20 mins
Cook Time
45 mins
Rating
4.74 out of 5 stars
(15)
Ingredients
- 1 9-inch prepared pie crust
- 4 cups blueberries
- 1/4 cup all-purpose flour
- 1/4 to ⅓ cup granulated sugar (depending on the sweetness of your fruit)
- Juice of 1 lemon (about 2 tablespoons)
- Pinch of sea salt
- 10 tablespoons softened salted butter
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 350 degrees F.
Step 2
Gently roll your pie dough to fit a 9-inch pie dish. Press or crimp the edge of the crust.
Step 3
In a large mixing bowl, combine the blueberries, flour, sugar, lemon juice, and salt. Gently stir. Make sure the berries begin to break down and the sugar has melted with the lemon juice to create a slurry-like mixture with the blueberries. Pour the blueberry mixture into the pie crust.
Step 4
To make the crumble, combine the butter, flour, sugar, and baking powder. Use a fork to mix until it begins to clump up into pea-size crumbles. Pour the crumble evenly over the blueberry mixture in the pie.
Step 5
Place the pie on a baking sheet (to catch any juicy bubble-over) and bake for 45-60 minutes or until the blueberries are bubbling through the crumble topping. Remove from the oven and let cool before cutting.
Step 6
Save recipe for the next time?
Chef's notes
This pie is best with fresh blueberries. You will need 4 cups of fruit.
Bake long enough for the fruit to break down and begin to bubble.
If the pie begins to brown too quickly, place foil loosely over the top.
The crumble topping calls for salted butter, which really makes a tasty pie! If you don’t have salted butter, add some salt to the crumble topping mixture.
Allow the pie to cool for at least 4-6 hours before slicing if you want clean pie slices.
Serve vanilla ice cream or whipped cream on the side for an extra dreamy dessert!
