This crumble top blueberry pie might be my go-to pie for the summer. Using a streusel topping instead of a lattice top makes your life so much easier, and you get crunchy crumble in every bite. When testing this recipe, I added both flour and cornstarch so your pie slices stay firm (no runny pie slices here, thank you!). Serve it with a big scoop of vanilla ice cream, and you've got the perfect 4th of July dessert.
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I first developed this crumble top blueberry pie back in 2020, when my blog first started. I've now tweaked the recipe to make it the perfect blueberry pie!
When I first moved to America as a kid, I remember going to my first 4th of July party. There was a huge table filled with homemade pies for a pie contest, and I think this blueberry crumble pie would win a blue ribbon!
I'm using my homemade all-butter pie dough, which is super flaky and only needs 5 simple ingredients, but you could use a store-bought pie crust if you prefer (I won't tell on you).
While developing this blueberry pie, I wanted to make sure that when you slice into it you don't just have a goopy pie in your pie dish. With my strawberry blueberry pie, I used just cornstarch, but when testing this recipe I decided to try adding both cornstarch and flour to thicken up the pie filling.
What You'll Need to Make Blueberry Crumble Pie
- Fresh Blueberries: I've only tested this recipe with fresh blueberries and not frozen blueberries!
- Lemon Juice and Zest: Adding both lemon zest and juice is going to amp up the flavor of the blueberries and a little bit of tartness.
- Use Whole Oats: Make sure you're using whole rolled oats for the oat streusel, if you use instant oats it'll make the topping too dry and powdery.
The Easiest Bluberry Pie
- In a large saucepan or dutch oven, combine all the filling ingredients except the butter.
- Place over medium-low heat on the stove and stir. We want the blueberries to start releasing their juices.
- Increase the heat to medium and stir constantly (it'll stop it from burning). Let the pie filling come to a boil for 1-2 minutes. Take the pan off the heat and add your butter; stir to combine. Let the filling cool.
- While the blueberry pie filling cools, make your streusel topping. Really work the butter into the dry ingredients until all the dry ingredients are moist. This can take a few minutes! Place in the fridge.
👩🏻🍳 Test Kitchen Tip: If you want the filling to cool down faster, carefully pour the filling into a baking sheet and spread it out. This will speed up the cooling process. If you don't let the filling cool, the crumble topping will melt on top (this happened during my first recipe test!)
- Roll out your pie crust and place in your pie plate. Pour the cooled filling into dough.
- Take the streusel topping out of the fridge and sprinkle on top. Place in the preheated oven at 425℉ for 25 minutes. Then lower the temperature to 375℉ and bake for another 45-55 minutes.
My Top Pie Tips & Notes
- Use a Metal Pie Pan: I tested this recipe with both a metal pan and a ceramic pan. I found that a metal pie plate works better as it conducts heat more evenly, so I got a better pie crust bottom. My ranking for pie dishes goes metal > ceramic > glass!
- Double the Topping: The very first time I tested this recipe, I actually doubled the crumble topping. If you're a big fan of a streusel topping, you can double it up!
- Adding a Pie Shield: I prefer to add my pie shield (which protects the crust so it doesn't burn) before the pie even goes into the oven. Adding a pie shield onto a hot, bubbling pie is never easy. If you don't have a pie shield, you can cover the crust edges with foil.
- Super Firm Filling: If you want a picture-perfect pie, with zero runny juices (different strokes for different folks!) here is what I recommend doing: Let the pie filling cool completely. Bake your pie as directed, and once baked, let the pie cool to room temperature. Once cool, place in the fridge overnight to set even more.
Love Pie? Me Too!
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Thank you!
Ella
Recipe
Crumb Topped Blueberry Pie with Oats
Equipment
- 9-inch pie dish
Ingredients
Blueberry Pie
- 1 pie crust Store-bought or do half of my all-butter pie dough.
- 7 cups (950 grams) fresh blueberries
- ½ cup (100 grams) granulated sugar
- 3 tablespoons (40 grams) light brown sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 tablespoons (35 grams) cornstarch
- 1 tablespoon flour
- 2 tablespoons (28 grams) unsalted butter cubed
Crumble Topping
- ½ cup (60 grams) flour
- ¾ cup (61 grams) old fashioned oats
- ½ cup (110 grams) light brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 5 tablespoons (70 grams) unsalted butter cold and cubed
Instructions
- If making homemade pie dough, I recommend starting this at least 4 hours ahead of time (I sometimes make the pie crust and leave it in the fridge the night before). I used a half batch of my go-to all-butter pie dough.1 pie crust
- In a large saucepan or dutch oven, combine the blueberries, granulated sugar, light brown sugar, flour, cornstarch, lemon zest, lemon juice, salt, vanilla extract, and ground cinnamon.7 cups (950 grams) fresh blueberries, ½ cup (100 grams) granulated sugar, 3 tablespoons (40 grams) light brown sugar, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, ¼ teaspoon kosher salt, ¼ teaspoon ground cinnamon, 1 teaspoon vanilla extract, 4 tablespoons (35 grams) cornstarch, 1 tablespoon flour
- Place on the stove over low heat. Stir until the blueberries start to release some of their liquid.
- Increase the heat to medium-low and stir constantly so the bottom of the pan doesn't scorch. Once you have a gentle boil, keep stirring until the mixture becomes very thick (about 1-2 minutes).
- Remove the pan from heat and stir in the butter until well combined. Let cool completely. To speed up this process, I like to pour the blueberry pie filling onto a large sheet pan to help it cool faster.2 tablespoons (28 grams) unsalted butter
- While cooling, make your crumble topping. In a medium bowl, whisk all of the dry ingredients together. Add the cold, cubed butter. Using your hands or a fork, combine the butter with the ingredients, making sure it gets evenly moist. This will take a few minutes of work, but eventually you'll have clumps and no dry, sandy bits. Place in the fridge while your pie filling continues cooling.½ cup (60 grams) flour, ¾ cup (61 grams) old fashioned oats, ½ cup (110 grams) light brown sugar, ½ teaspoon ground cinnamon, ½ teaspoon kosher salt, 5 tablespoons (70 grams) unsalted butter
- Line your pie dish with your pie dough, crimping the edges. Pour your cooled blueberry pie filling in and top with your crumble. Place the pie in the fridge (this will help the filling set even more!
- Preheat your oven to 425℉/218℃. Line a baking sheet with foil to catch any spills! Place the chilled pie dish on the baking sheet and place in the oven. Bake for 25 minutes. Before placing in the oven, I like to use a pie guard to stop the crust from burning, so feel free to do that!
- After 25 minutes, turn the oven heat to 375℉/190℃ and bake for another 45-55minutes until the filling is bubbling. If you find the crumble is browning too much, cover with foil. If you're using an instant-read thermometer, it will say 200℉/93℃.
- Let the pie cool for at least four hours. If you want the filling to be firmer, you can chill the pie overnight in the fridge before eating.
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