Blueberry Crumble Pie

Fresh blueberries, a buttery crumble, and a flaky pie crust make this blueberry crumble pie such a lovely summer dessert.
The berries bake down into a juicy, deeply blueberry-filled center, while the topping turns golden and crisp in the oven.

There’s something especially satisfying about baking with blueberries when they’re sweet and plentiful. Here, you get all the goodness of a classic fruit pie without having to make a second crust for the top.
Instead, a simple brown sugar crumble covers the berries, giving every slice a delicious mix of soft, jammy fruit and crisp, buttery crumbs.

And there’s one clever ingredient tucked into the filling: half of a grated apple. You won’t really taste it in the finished pie, but its natural pectin helps the blueberry juices thicken as the pie cools. The result is a filling that’s wonderfully juicy but still holds together when you cut a slice.

Why You’ll Love This Recipe

We’ve been loving this pie as a simple way to make the most of fresh blueberries. It feels special enough for a summer gathering, but the crumble topping keeps the preparation wonderfully approachable.

It’s packed with blueberries. Five full cups go into the filling, so blueberry flavor is at the heart of every bite.

The topping is crisp and buttery. Brown sugar, flour, butter, and granulated sugar bake into golden crumbs that are delicious against the soft fruit underneath.

There’s no top crust to fuss with. Once the bottom crust is blind-baked, you simply add the filling and scatter the crumble over it.

The lemon keeps it bright. Fresh lemon juice and zest balance the sweetness of the berries and sugar.

The filling has a little secret. Grated apple brings natural pectin to the filling, helping all those blueberry juices thicken without making the pie taste like apple.

Let’s bake!

Blueberry Crumble Pie Ingredients

Here’s what you’ll need to make this blueberry crumble pie:

For the Pie

Pie Crust – A 9-inch deep-dish pie crust gives the blueberry filling and crumble a sturdy, flaky base. Make sure it’s well chilled before blind baking.

For the Blueberry Filling

Fresh Blueberries – The star of the pie! Five cups of fresh blueberries create a filling that’s juicy, fruity, and packed with blueberry flavor.
Granulated Sugar – Sweetens the berries and helps draw out their natural juices as the filling rests.
Cornstarch – Helps thicken all those blueberry juices as the pie bakes, so the filling sets up nicely once cooled.
Lemon Zest – Adds a fresh, bright citrus note that brings out the flavor of the blueberries.
Fresh Lemon Juice – Gives the filling a little acidity to balance the sweetness of the berries and sugar.
Apple – You won’t really taste the apple here, but it has an important job! The natural pectin in the grated apple helps thicken the blueberry filling and gives you slices that hold together better.

For the Crumble Topping

All-Purpose Flour – Creates the base of the crumble and gives the topping its crumbly structure.
Light Brown Sugar – Adds sweetness along with a subtle caramel-like flavor that’s especially delicious with blueberries.
Unsalted Butter – Use it cold and cut into chunks. The cold butter helps create those rich, buttery crumbs that turn golden as the pie bakes.
Granulated Sugar – A little extra sugar rounds out the crumble and helps give the topping a sweet, crisp finish.

Step-by-Step Instructions

First, Blind-Bake the Crust

Preheat the oven to 375°F. Line a baking sheet with foil and place it in the oven to preheat as well.

Remove the unbaked, prepared 9-inch deep dish pie crust from the refrigerator. Line the pie crust / pie plate with parchment paper and add pie weights or dried beans. Bake the crust for 20 minutes.

Remove the parchment paper and pie weights or beans and set aside. Return the crust to the oven and bake another 10 minutes or until it starts to brown lightly.

Remove from the oven and set aside to cool while preparing the filling.

Next, Prepare the Blueberry Filling

Whisk together the sugar, cornstarch and lemon zest.

Place the clean, dry blueberries in a large mixing bowl. Add the grated apple, lemon juice and sugar/cornstarch mixture. Gently toss the blueberries to combine or use a rubber spatula and gently turn to coat.

Set aside until the berries start to release their juices – 20-30 minutes, while preparing the topping.

As the blueberries sit, they’ll become glossy and juicy. That resting time is part of what helps create the luscious fruit filling in the finished pie.

Make the Crumble

In the bowl of the food processor combine the flour, brown sugar, butter and granulated sugar. Pulse until combined.

Remove to a small mixing bowl and using the back of a large spoon press some of the topping together to form large chunks. Refrigerate until ready to use.

Those larger pieces are especially good once baked—they create crisp, buttery pockets throughout the top of the pie.

Finally, Assemble and Bake

To assemble the pie, pour the blueberry mixture into the blind baked pie crust. Top with the crumble mixture spreading evenly.

Bake on the foil lined baking sheet at 375°F for 1 hour. After 30 minutes, tent the pie with foil if starts to brown too quickly.

Once the filling bubbles and the pie is golden brown, remove from the oven and allow to cool to room temperature.

Store leftovers in the refrigerator.

The cooling time is worth the wait. As the pie sits, the hot blueberry juices gradually thicken, giving you a filling that holds together much better when sliced.

Expert Tips

A few little details can make a big difference with this pie.

Start with dry blueberries. After rinsing the berries, dry them well before making the filling. You want the juices in the pie to come from the fruit itself rather than extra water left behind from washing.

Give the berries their 20–30 minute rest. You’ll notice the mixture becoming juicier as it sits. Don’t rush this part—prepare your crumble while the berries do their thing.

Keep the crumble cold. The butter should be cold when you make the topping, and the finished crumble goes back into the refrigerator until you need it. This helps preserve those distinct buttery crumbs.

Make some big crumbs. After pulsing the topping, press portions together with the back of a spoon. You don’t want every crumb to be the same size. Those larger clusters make the finished topping especially good.

Keep an eye on the pie halfway through baking. If the crust or crumble is getting darker than you’d like after 30 minutes, tent the pie with foil and let the filling continue cooking underneath.

Look for bubbling fruit. A golden crumble is beautiful, but the bubbling blueberry filling is another important sign that the pie is ready.

Let it cool. This might be the hardest part! A warm slice will naturally be looser and juicier. For cleaner slices, let the pie come all the way to room temperature before cutting it.

Recipe Variations

I love the recipe as written because the blueberries stay front and center, but there are a few simple directions you could take it if you want to change things up.

For a warmer flavor, try adding a little cinnamon to complement the berries and brown sugar. If you love bright summer flavors, a touch of additional lemon zest can make the citrus more noticeable without adding extra liquid to the filling.

You can also choose the crust that works best for you. A homemade deep-dish crust makes this pie feel especially special, while a prepared frozen crust keeps things easy when you want to get dessert into the oven with less prep.

For the original result, though, stick with the ingredient list and method above.

Storage & Reheating

This is one of those desserts that benefits from having a little time to sit. Once the pie has cooled completely, cover it and store leftovers in the refrigerator.

When you’re ready for another slice, you can enjoy it chilled or give it some time at room temperature first. I especially like letting a refrigerated slice lose some of its chill so the blueberry flavor comes through and the filling softens slightly.

If you prefer your pie warm, gently warm an individual slice before serving. Just keep in mind that heating the pie can loosen the filling, so a warm slice may be a little more wonderfully messy than one served at room temperature.

Serving Suggestions

This blueberry crumble pie really doesn’t need much. With juicy berries, buttery crumbs, and flaky pastry all in one slice, it makes a beautiful dessert exactly as it is.

But if I’m serving it for a summer dinner or gathering, a scoop of vanilla ice cream is hard to resist. As the ice cream begins to soften against the pie, it creates the perfect creamy contrast to the blueberries and crisp crumble.

Lightly whipped cream would be lovely too, especially if you want something a little less rich. Or keep things simple and enjoy a slice with a cup of coffee or tea.

However you serve it, make sure you get a little blueberry filling, crumble, and crust in every bite. That combination is what makes this pie so good.

Recipe FAQs

1. Do I really need to blind-bake the pie crust?

Yes, I recommend blind-baking the crust for this recipe. The blueberry filling is very juicy, so giving the crust a head start helps it bake up better on the bottom. Just bake it with the pie weights for 20 minutes, remove them, and bake another 10 minutes until lightly golden.

2. Why does this blueberry pie have grated apple in it?

The grated apple helps thicken the blueberry filling. Apples naturally contain pectin, which helps all those delicious berry juices set as the pie cools. You won’t really taste the apple, but it helps give you a filling that holds together better when sliced.

3. How do I know when the blueberry filling is fully baked?

Look for a golden crumble topping and blueberry filling that is bubbling. If the topping starts getting too brown before the filling is ready, simply tent the pie with foil after 30 minutes and continue baking.

4. Why is my blueberry pie runny when I slice it?

This usually happens when the pie is sliced while it’s still too warm. The blueberry filling thickens as it cools, so make sure you let the pie cool completely to room temperature before cutting. If you serve it warm, expect the filling to be a little softer and juicier.

5. Can I use frozen blueberries instead of fresh?

You can use frozen blueberries in many fruit pies, but I recommend sticking with fresh blueberries for this recipe. Frozen berries tend to release more liquid and may require adjusting the thickener. Since this recipe was made with 5 cups of fresh blueberries, using fresh will give you the most reliable results without changing the original recipe.

Blueberry Crumble Pie

Fresh blueberries bake into a thick, juicy filling beneath a buttery crumble topping, all tucked inside a crisp pie crust. The grated apple blends into the berries as they cook and helps the filling set without taking away from the blueberry flavor.

Print Pin

Course: Dessert

Cuisine: American

Keyword: Blueberry Crumble Pie, Easy Blueberry Crumble Pie

Prep Time: 45

Cook Time: 1

Total Time: 1 45

Servings:

Ingredients

Pie Crust

1 9-inch deep dish pie crust, well chilled before filling

Blueberry Filling

2/3 cup granulated sugar (135g)
2 1/2 tbsp cornstarch
1 tsp lemon zest (about 1 lemon)
2 tbsp fresh lemon juice
5 cups fresh blueberries, rinsed and dried
1/2 small apple, peeled and cored, then grated

Crumble Topping

2/3 cup all-purpose flour (85g)
1/3 cup light brown sugar (60g)
1/3 cup unsalted butter, cold, cut into chunks
1 tbsp granulated sugar

Instructions

Blind-Bake the Crust

Heat the oven to 375°F. Cover a baking sheet with foil and place it in the oven so it heats along with the oven.
Take the prepared 9-inch deep dish pie crust from the refrigerator. Line the crust and pie plate with parchment paper, then fill with pie weights or dried beans.
Bake for 20 minutes.
Carefully lift out the parchment and remove the pie weights or beans. Put the crust back in the oven and continue baking for another 10 minutes, or until it begins to turn lightly brown.
Remove the crust from the oven and let it cool while you make the filling.

Make the Blueberry Filling

Whisk the granulated sugar, cornstarch, and lemon zest together.
Transfer the clean, dry blueberries to a large mixing bowl. Add the grated apple, lemon juice, and sugar-cornstarch mixture.
Gently toss everything together, or fold the mixture with a rubber spatula, until the berries are evenly coated.
Leave the filling for 20–30 minutes, allowing the blueberries to begin releasing their juices. Prepare the crumble topping during this time.

Make the Crumble Topping

Add the flour, brown sugar, cold butter, and granulated sugar to a food processor. Pulse until the ingredients are combined.
Transfer the mixture to a small bowl. Use the back of a large spoon to press portions of the crumble together, creating larger chunks.
Refrigerate the topping until you are ready to assemble the pie.

Assemble and Bake

Pour the blueberry filling into the blind-baked pie crust.
Scatter the crumble mixture evenly over the blueberry filling.
Place the pie on the preheated foil-lined baking sheet and bake at 375°F for 1 hour.
Check the pie after 30 minutes. If the top is browning too quickly, loosely tent it with foil for the remainder of the baking time.
When the filling is bubbling and the pie has developed a golden-brown top, remove it from the oven.
Let the pie cool completely to room temperature before serving so the filling has time to set.
Refrigerate any leftovers.