This blueberry crumble pie starts with a flaky, all butter crust. It’s filled with a fresh blueberry and brown sugar filling. This pie is topped with the perfect crumble topping made with oats, brown sugar and flour.
This post is sponsored by Danish Creamery, all thoughts and opinions are my own.
Summer is quickly approaching and I’m bursting at the seams for all the fresh berry desserts to make, and you better believe there’s always room for a slice of homemade pie.
This Blueberry Crumble Pie is the perfect summer pie, especially if you’re not the best pie maker- umm that’s me. But trust me on this one, it’s super easy to make!
The flaky, all butter crust, made with Danish Creamery Salted European butter is filled with a fresh blueberry and brown sugar filling. This pie is topped with the perfect crumble topping made with oats, brown sugar and flour.
The simple filling recipe only requires 4 ingredients: fresh blueberries, brown sugar, flour and a lemon, both zested and juiced. First toss the berries in the dry ingredients until they’re well coated, then add the lemon zest and juice and toss again to coat.
The filling is nice and stable, the blueberries bake down and retain their juiciness, but still stay somewhat whole, giving the filling a nice texture in each bite. Plus, some of the butter from the crumble topping melts down into the filling for an extra touch of richness.
But everyone knows the best parts of the pie are the crust and the crumble topping. This pie has no shortage of either.
First let’s talk about this crust. If you’ve followed me for a while you know I despise pie crust. I’ve never been good at making pretty pies and often my crusts fall apart on me.
Well I tried this crust recipe from my friends at Danish Creamery and not only was it stable, it was SUPER easy to work with. It makes the perfect size crust for a 9inch pie. I am totally sold on this crust recipe, and it’s going to be my go-to from now on.
The crust was flakey and baked up perfectly, it didn’t brown too much or dry out, it just melts in your mouth. As I mentioned before, I cooked this on a lower shelf in my oven which I think helped to prevent it from browning quickly. If you felt like your crust was browning too quickly, you can cover it with a pie shield after about 20 minutes or so.
If you’re not familiar with Danish Creamery, let me tell you about this magical European butter.
All of their butter is made from open pasture raised cows, as the foundation of any dairy product relies on healthy cows. That’s why their cows are grass-fed and humanely raised.
The rich, European style butter is slow churned in small batches, allowing for maximum flavor. They’ve been making the same recipe since 1895. Their freshly churned butter has 85% butter fat, which is higher than most other European style butters.
For the crust, I used the salted butter which is made with sea salt. Umm yes please! They also make an unsalted version which is great for baking as well.
Remember that pie crusts can be prepared in advance and keep in the refrigerator for several days or stored for longer in the freezer. I usually make a few crusts at a time to have on hand. This definitely helps speed up the process.
Once your crust and filling are ready to go, you can prepare the crumble topping. Again, we’re working with 5 simple ingredients: brown sugar, flour, oats, cinnamon and more butter.
First cut the butter into small pieces. Since it’s cold, it will be easier to work into the dry ingredients. Combine the butter with the brown sugar and flour first and press it over and over again until it resembles a crumbly mixture.
Then add the oats. The reason I add these last is so that we don’t break them down as much as you try to cut the butter. Work the oats in with your pastry cutter for a few twists of the wrists, then get your hands in there and start pressing the mixture together. The clumps of crumble will quickly start forming.
Generously sprinkle the crumble over top of the blueberry mixture and be sure to use it all, filling in every nook and cranny. This is the good stuff you guys.
This pie is baked at 375° for about 65 minutes. Because we’re baking at a lower temperature, it takes more time for the berries to cook down and release the juices. Your filling should be bubbling up the sides of the pan before you take it out of the oven.
As much as I’d love to dig right into the pie, it’s really best to allow it to rest for a minimum of 2 hours, allowing the filling to set. Go ahead a sneak a taste of that crumble topping though.
Serve up a slice of this fresh blueberry pie with your favorite vanilla ice cream or whipped cream.
Follow Beyond Frosting:
If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!
Don’t miss a thing, subscribe to get recipes delivered to your inbox!Print
This blueberry crumble pie starts with a flaky, all butter crust. It’s filled with a fresh blueberry and brown sugar filling. This pie is topped with the perfect crumble topping made with oats, brown sugar and flour
For the crust:
- ½ cup (1 stick) Danish Creamery European salted butter, cold
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 3 to 4 tablespoons ice water
For the filling:
- 24 ounces fresh blueberries (about 5 ½ cups)
- ½ cup all-purpose flour
- ½ cup light brown sugar
- Zest 1 lemon
- Juice of ½ lemon
For the crumble:
- 6 tablespoons Danish Creamery European salted butter, cold
- 1/3 cup all-purpose flour
- ¼ cup light brown sugar
- 2/3 cup rolled oats
- 1 teaspoon cinnamon
- For the crust: Cut the butter into cubes, about ½ inch thick. Butter should be very cold.
- In a food processor, combine the flour and salt and pulse gently to combine. Add the cubes of butter and continue pulsing until the mixture is crumbly.
- Next add the water, starting with 3 tablespoons and reserving the 4th tablespoon if needed. Pulse the water into the flour mixture until the dough begins to clump.
- Press the dough into a ball, flatten into a disc, about 5 inches wide. Wrap in plastic wrap and refrigerate for a minimum of 30 minutes.
- Roll the dough onto a lightly floured surface. Place the dough in a 9-inch pie plate, trim away the extra pie crust or fold under the edges. Crimp the edges and press a fork into the bottom of the crust several times. Refrigerate the dough while you’re preparing the filling.
- Preheat the oven to 375°F.
- For the filling: Rinse and dry the blueberries. In a large bowl, combine the blueberries with the flour and sugar and toss to coat the berries in the dry ingredients.
- Zest the lemon and then squeeze the juice over the berries and mix together until well combined. Let the mixture set for at least 10 minutes.
- For the topping: Dice the butter into small pieces and combine with the flour, sugar and cinnamon. Use a pastry cutter or two forks and press the butter into the dry ingredients until it resembles a crumbly mixture and the butter is broken down into smaller pieces.
- Next add the rolled oats and cut it into the flour mixture. Once it’s roughly combined, use your hands to start pressing the mixture into larger pieces.
- Pour your blueberry filling into the prepared crust and then sprinkle the crumble topping over the berries.
- Bake at 375°F for 60-65 minutes placed on a rack on the lower third of your oven. The filling should be bubbling. Remove from the oven and allow to cool for at least 2 hours.
Crust recipe from Challenge Dairy
More blueberry recipes you’ll love:
Blueberry Lemon Mascarpone Cake