Blueberry Crumb Pie Recipe: Easy Homemade Blueberry Crumble Pie with the Perfect Crumb Topping

I’ve been making pies for years, mostly because my kids think dessert is its own food group. And while I love a classic Blueberry Pie Recipe Homemade, sometimes I just don’t have the patience for rolling out a second crust. That’s why I always come back to this Blueberry Crumble Pie—it’s an Easy Blueberry Pie Recipe that skips the fuss but still delivers on flavor. The filling is juicy and sweet, the Crumb Pie Topping adds the perfect crunch, and best of all, no fancy crust work required. Just sprinkle on the topping and let the oven do its thing.

And listen, if you love a good Blackberry Pie with Crumb Topping or want to switch things up, this Crumble Pie Recipe works with just about any berry. You can use blackberries, raspberries, or even mix them up for the ultimate Berry Crumble Pie. Either way, you’re getting a dessert that’s simple, delicious, and guaranteed to disappear faster than you’d like.

So if you’re craving a Blueberry Pie with Crumb Topping but want something easy enough for a busy weeknight, this is the Easy Blueberry Pie you need. Grab some berries, mix up that buttery Pie Crumble, and get ready to enjoy a slice (or three). Trust me, this one’s a keeper.

Ingredients

For the Pie Crust (or use store-bought, no shame)

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cut into small cubes
• 3 to 4 tablespoons ice water

For the Blueberry Filling

• 4 cups fresh or frozen blueberries (no need to thaw if frozen)
• ¾ cup granulated sugar
• 1 tablespoon lemon juice (fresh if possible)
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract

For the Crumb Topping

• ¾ cup all-purpose flour
• ⅓ cup brown sugar
• ⅓ cup granulated sugar
• ½ teaspoon cinnamon
• ½ cup unsalted butter, melted

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How To Make Blueberry Crumb Pie Recipe

Step 1: Make the Pie Crust

If you’re making your own crust (gold star for you), start by mixing the flour and salt in a large bowl. Add the cold butter cubes and use a pastry cutter or your hands to work the butter into the flour until it looks like coarse crumbs. Slowly add ice water, one tablespoon at a time, stirring with a fork until the dough starts to come together.

Form the dough into a ball, flatten it into a disc, wrap it in plastic, and stick it in the fridge for at least 30 minutes.

If you’re using a store-bought crust, skip this part and move on. No judgment—I’ve done it plenty of times.

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Step 2: Prep the Oven and Roll Out the Crust

Preheat your oven to 375°F (190°C). Take your chilled dough out and roll it on a floured surface until it’s big enough to fit a 9-inch pie pan. Carefully transfer it to the pan, pressing it in gently. Trim any overhang, crimp the edges if you’re feeling fancy, and set it aside.

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Step 3: Make the Blueberry Filling

In a large bowl, toss together the blueberries, sugar, lemon juice, cornstarch, and vanilla extract. Stir until the berries are evenly coated. The cornstarch helps thicken things up, so don’t skip it unless you like runny pie (which, honestly, isn’t the worst thing).

Pour the blueberry filling into the pie crust and spread it out evenly.

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Step 4: Make the Crumb Topping

Now for the best part—the crumb topping. In another bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon. Pour in the melted butter and mix with a fork until crumbly. If you’ve got little hands around, this is a great step for them to help with (just prepare for a flour explosion).

Sprinkle the crumbs evenly over the blueberry filling. Don’t press them down—just let them sit like a cozy little blanket on top.

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Step 5: Bake and Wait (The Hardest Part)

Pop the pie into the oven and bake for 45-50 minutes. You’ll know it’s done when the top is golden brown and the filling is bubbling. If the crust edges start to brown too fast, cover them with foil.

Now, and this is important, you have to let the pie cool for at least two hours before slicing. I know, I know. It’s torture. But if you cut into it too soon, the filling will run everywhere. Patience, my friend.

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Step 6: Serve and Watch It Disappear

Once the pie has cooled, slice it up and serve with a scoop of vanilla ice cream or a big dollop of whipped cream. Or just eat it as is, straight from the pan, while hiding in the pantry from your kids (not that I’ve ever done that).

FAQs for Blueberry Crumb Pie

Blueberry Crumb Pie Recipe Card

And there you have it—an Easy Blueberry Pie Recipe that’ll make your kitchen smell like pure heaven and have everyone asking for seconds. Whether you’re a pro baker or someone who usually just buys dessert at the store, this Blueberry Crumb Pie is the perfect mix of simple and impressive. It’s got that juicy berry filling, that buttery Pie Crumble Topping, and just the right balance of sweet and tart.

Honestly, this is one of those Blueberry Desserts that never lasts long in my house. The kids will literally hover around the kitchen, waiting for it to cool (not patiently, I might add). And let’s be real—there’s no shame in sneaking a piece for breakfast the next morning. It’s got fruit, right? That totally counts.

If you love a classic Blueberry Pie Recipe Homemade, but don’t feel like messing with a top crust, this Blueberry Crumble Pie is the way to go. And if you’re more of a blackberry fan, just swap out the berries for an amazing Blackberry Pie With Crumb Topping. Or mix ‘em up and make a Berry Crumble Pie—because why not? The beauty of this Crumble Pie Recipe is that it works with whatever berries you have on hand.

So go ahead, give this Blueberry Pie With Crumb Topping a try. Whether you’re making it for a family dinner, a holiday, or just because you’re craving something sweet, it’s a guaranteed hit. And if you’re anything like me, you’ll be saving this one in your go-to list of Pie Blueberry Recipes forever. Enjoy every bite!