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Blueberry Crumb Pie

This Blueberry Crumb Pie is the perfect mix of a flaky crust, a sweet and juicy blueberry filling, and a golden, buttery crumb topping. It’s an easy, crowd-pleasing Blueberry Dessert that works with fresh or frozen berries—no fancy pie lattice needed!
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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

For the Pie Crust (or use store-bought)
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup 1 stick cold unsalted butter , cubed
  • 3-4 tablespoons ice water
For the Blueberry Filling
  • 4 cups fresh or frozen blueberries
  • ¾ cup granulated sugar
  • 1 tablespoon lemon juice
  • 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

Method
 

Make the Pie Crust
  1. In a large bowl, mix flour and salt. Cut in the cold butter until the mixture looks like coarse crumbs.
  2. Add ice water, 1 tablespoon at a time, until the dough comes together.
  3. Shape into a disc, wrap in plastic, and chill for 30 minutes. (Skip if using store-bought crust.)
Roll Out the Dough
  1. Preheat oven to 375°F (190°C).
  2. Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim the edges and set aside.
Prepare the Blueberry Filling
  1. In a bowl, mix blueberries, sugar, lemon juice, cornstarch, and vanilla until combined.
  2. Pour the filling into the pie crust.
Make the Crumb Topping
  1. In another bowl, mix flour, brown sugar, granulated sugar, and cinnamon.
  2. Stir in melted butter until crumbs form.
  3. Sprinkle over the blueberry filling.
Bake & Cool
  1. Bake for 45-50 minutes, until the topping is golden and the filling is bubbling.
  2. Let the pie cool for at least 2 hours before slicing.
Make the Pie Crust
  1. In a large bowl, mix flour and salt. Cut in the cold butter until the mixture looks like coarse crumbs.
  2. Add ice water, 1 tablespoon at a time, until the dough comes together.
  3. Shape into a disc, wrap in plastic, and chill for 30 minutes. (Skip if using store-bought crust.)
Roll Out the Dough
  1. Preheat oven to 375°F (190°C).
  2. Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim the edges and set aside.
Prepare the Blueberry Filling
  1. In a bowl, mix blueberries, sugar, lemon juice, cornstarch, and vanilla until combined.
  2. Pour the filling into the pie crust.
Make the Crumb Topping
  1. In another bowl, mix flour, brown sugar, granulated sugar, and cinnamon.
  2. Stir in melted butter until crumbs form.
  3. Sprinkle over the blueberry filling.
Bake & Cool
  1. Bake for 45-50 minutes, until the topping is golden and the filling is bubbling.
  2. Let the pie cool for at least 2 hours before slicing.

Notes

  • Extra Crunch? Add chopped pecans or walnuts to the crumb topping.
  • Frozen Berries? No need to thaw, but add 5-10 minutes to the baking time.
  • Make Ahead? Bake the pie a day in advance and store at room temp or in the fridge.