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Blueberry Crumble Pie
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5 from 1 vote

Blueberry Crumble Pie

Prep Time1 hr 45 mins
Cook Time1 hr 15 mins
Total Time3 hrs
Course: Dessert
Servings: 8
Author: Pam - For the Love of Cooking / Original by Bon Appetit


  • Pie Crust:
  • cups all-purpose flour plus more for surface
  • ½ cup COLD unsalted butter cut into 1/2' cubes
  • 1/2 tsp salt

  • Blueberry Pie Filling:
  • 2/3 cup plus 3 tbsp white sugar
  • tbsp cornstarch
  • 1 tsp finely grated lemon zest
  • 2 tbsp fresh lemon juice
  • 5 cups fresh or frozen blueberries

  • Crumb Topping:
  • 3/4 cup all-purpose flour
  • 3 tbsp light brown sugar packed
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 5 tbsp unsalted butter melted, cooled slightly


  • Make the pie crust by pulsing the 1¼ cups of flour, chopped butter, and salt together in a food processor until it resembles a coarse meal with some pea-sized pieces remaining.
  • Drizzle in 3 tablespoons of ice-cold water over the mixture; pulse the food processor until clumps form.
  • Pour dough onto a lightly floured surface.
  • Divide the dough into 4 equal pieces.
  • Working with one piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute the butter.
  • Gather all four dough pieces into a ball. Flatten into a disk, wrap in plastic wrap, and chill the dough in the refrigerator until firm, at least an hour.
  • Roll out the dough on a lightly floured surface to a 13" round.
  • Carefully transfer to the deep pie dish, gently pressing the dough onto the bottom and up the sides of the pie dish.
  • Fold overhang under and crimp edges.
  • Pierce bottom of crust with a fork several times.
  • Place back into the refrigerator to chill for at least 30 minutes.
  • Preheat the oven to 375 degrees and place the rack in the middle of the oven. Line a baking sheet with tin foil.
  • Line the crust with parchment paper or tin foil then fill it with pie weights.
  • Place into the oven and bake until crust is set, about 20 minutes.
  • Carefully remove the parchment and pie weights.
  • Bake until crust is pale golden, about 12 minutes longer.
  • Transfer crust to a wire rack; let cool.
  • Make the blueberry filling
    by combining the sugar, cornstarch, lemon zest together in a large bowl; mix well.
  • Add the fresh or frozen blueberries and lemon juice; toss to combine.
  • Let the filling stand, tossing occasionally, until the blueberries release their juices, about 30 minutes.
  • Make the crumb topping
    by combining the ¾ cup of flour, brown sugar, cinnamon, sea salt, and cooled melted butter together with fingertips to blend.
  • Spoon the blueberry filling into the cooled crust, then sprinkle the crumb topping evenly over the top.
  • Place the pie on the baking sheet and bake for 1 hour and 15 minutes, or until the filling is bubbling and the topping is golden.
  • Side Note:
    Cover with foil after 30 minutes if browning too fast.