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My Blueberry Crumble Pie starts with a flaky, all-butter pie crust filled with fresh lemon and blueberry filling, topped with a perfect buttery crumble made from oats and cinnamon sugar. It’s the perfect summer dessert with bright, zesty berries and delicious crunch in every bite!
This post is sponsored by Danish Creamery, all thoughts and opinions are my own.
Homemade Blueberry Crumble Pie
Summer is fast approaching, and in my house, that means berry desserts! One of my favorite things to make is this easy blueberry crumble pie with fresh, seasonal blueberries and real lemon zest.
This is truly the perfect summer pie recipe. If you’re like me, and pie-making is not exactly your forte, it’s also supremely simple to make. Right down to the flaky, all-butter pie crust.
If the thought of making your own flaky pie crust from scratch sends shivers down your spine, trust me on this one. This crust recipe, made with Danish Creamery Salted European butter, is going to become your new best friend. Not just for this blueberry crumble pie, but for all your favorite pie recipes! The texture is light and melt-in-your-mouth.
The crust is filled with a fresh blueberry and brown sugar filling, then topped with a buttery crumble topping made from rolled oats and more brown sugar. The texture of this blueberry pie is rich and juicy, brimming with bright bursts of whole blueberries and crumble crunch in every bite.
The Secret to the Best Flaky Pie Crust
Everyone who’s ever tasted this pie always raves about the butter pie crust. As someone who struggled with frozen store-bought pie crusts for a long time, this homemade pie crust is a game-changer.
The secret to the best all-butter pie crust? Unsurprisingly, it’s in choosing the right butter! If you’re not familiar with Danish Creamery, 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.
My other secret is to add an egg. The eggs helps bind the crust together so that it won’t fall apart, making it a dream to handle.
The rich, European-style butter is slowly 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 butter, making it ideal for flaky all-butter crusts.
For this pie crust, I used their salted butter, which is made with sea salt. The flavor is incredible! They also make an unsalted version which is great for baking as well.
Below you’ll find a quick overview of the key ingredients you’ll need for the crust, filling, and topping for your lemon blueberry crumble pie. Make sure to scroll to the recipe card for the full details.
- Butter – I use sticks of Danish Creamery European salted butter in the crust and in the crumble. Make sure that the butter is cold from the fridge when you start, this way it will be easier to work into the dry ingredients.
- Vinegar- Used in the pie crust.
- Egg- This is one of the secret ingredients to keeping a tender, soft crust
- Fresh Blueberries – I love picking up freshly harvested blueberries from my local grocery store or farmer’s market in the summer. Nothing beats the flavor!
- Brown Sugar – Light brown sugar brings just the right amount of sweetness to the filling. It also gives the crumble topping a rich, caramelized flavor and crunchy texture.
- Lemon – You’ll need the zest and juice from a fresh lemon for the blueberry filling. The flavors meld together perfectly, with a bright hit of acidity. Check out my post on How to Zest a Lemon.
- Oats – For the crumble. Make sure to use rolled oats (old-fashioned oats), and not instant or quick oats. I also add a pinch of cinnamon for a hint of warm, cozy spice.
Can I Use Frozen Blueberries?
Yes. While I love Oregon for its fresh blueberry harvest every year, this pie will work with frozen blueberries all year round! If you use frozen blueberries, you don’t need to defrost them first. I recommend tossing the frozen berries in a light coating of cornstarch (like I do in my Mini Blueberry Pies). This helps to absorb some of the excess moisture so that the crust doesn’t become soggy.
How to Make Blueberry Crumble Pie
Not only does this show-stopper of a blueberry pie pack tons of mouthwatering berry flavor, but it’s also very simple to make. Let’s walk through how to make the crust, filling, and topping for this blueberry crumble pie:
Step 1: Make the Pie Crust
We’ll start with the all-butter pie crust. I make my crust using a food processor, but you can also make this recipe with a good old-fashioned pastry cutter and some elbow grease. Before you begin, make sure that your butter is very cold, and cut it into cubes. Then, have the crust ready in just a few quick steps:
- Combine the ingredients. First, pulse the flour and salt together a couple of times. Next, pulse in the butter cubes until you reach a light, crumbly texture.
- Add the liquid. Add the egg, vinegar and 2 teaspoons of ice-cold water, pulsing until the dough starts to clump. If needed, add additional water 1 teaspoon at a time.
- Chill. Shape the pie dough into a disc and wrap it tightly in plastic wrap. Afterward, place it into the fridge to chill. Aim for at least 30 minutes.
- Roll out the dough. Once your pie dough has chilled, lightly coat a countertop with flour, and roll out your dough, wide enough to fit into a 9-inch pie plate.
- Prep for baking. Place your pie crust into the pie plate and trim away the excess, crimping around the edges with a fork. Give the bottom of the pie crust a few pricks with the fork while you’re at it (this allows any steam to escape between the pastry and the dish during baking). Finally, pop the prepared crust back into the fridge and preheat the oven to 375°F while you make the pie filling and crumble topping.
Step 2: Prepare the Filling and Topping
Before you start on your blueberry pie filling, give your blueberries a good rinse under cold water and dry them off well. Then, once the filling is ready to go, you’ll prepare the crumble topping. Here’s how to do it:
- Combine the filling ingredients. Toss the blueberries with flour and brown sugar until they’re thoroughly coated. Add lemon zest, and squeeze over the lemon juice, then stir. Allow the berries to sit and macerate for 10 minutes or so.
- Prepare the crumble topping. Next, in a separate bowl, use a pasty cutter or a fork to cut cold butter together with flour, sugar, and cinnamon. Once you have a crumbly mixture, cut in the oats. At this point, you can use your hands to form the crumble topping into larger clumps.
Step 3: Assemble and Bake the Pie
Lastly, with your crust, filling, and crumble prepped and waiting, it’s time to assemble and bake your blueberry crumble pie:
- Fill the pie crust. Add the blueberry filling to the prepared pie crust. Generously sprinkle the crumble overtop, filling every nook and cranny. I always use up all of the crumble.
- Bake. Bake the pie at 375°F for about 65 minutes. Because we’re baking at a lower temperature, it takes a bit more time for the berries to cook down and release their juices. Your filling should be bubbling up the sides of the pan before you take it out of the oven.
- Cool. As much as I’m tempted to dig right into a fresh pie (every time!), it’s best to allow your blueberry crumble pie to rest for a minimum of 2 hours, which allows the filling to be fully set. Go ahead and sneak a taste of that crumble topping, though!
How to Tell When It’s Done
Baking pies with berries can be tricky. An underbaked pie will have a lot of leaky juices when sliced. The baking times can vary drastically depending on how deep the pie dish is, as well as the size and freshness of the berries.
The filling should be bubbling up the sides of the pan before you take it out of the oven and if you shake the pie, it should not giggle very much in the middle.
Can I Prepare the Pie Crust In Advance?
Yes! The pie crust can be prepared in advance, wrapped in plastic wrap, and kept in the refrigerator for several days. You can also freeze it airtight for longer-term storage. I’ll usually make a few crusts in one go, to freeze to have on hand for later desserts. It definitely helps speed up the process!
My Best Pie Tips
This is a great recipe to ease anyone into pie-making. It’s not overly complicated if you follow along step-by-step! Here are some final tips for getting this blueberry crumble pie perfect:
- Shaping the crust: Since the crust has an egg in it, it is pretty soft. If you have a fluted pie plate, or one with a rim, wrap the pie crust over the edge of the pan to help it from shrinking.
- Bake in the lower part of your oven. To prevent the pie from browning too quickly, I recommend baking it in the lower third of your oven.
- Use a pie shield. If you felt like your crust is browning faster than the filling is baking, cover it with a pie shield or foil after about 20 minutes or so while it continues baking.
- Can I make a gluten-free flaky pie crust? If you’re looking for a gluten-free option, check out my recipe for gluten-free pie crust.
Serve up a slice of fresh blueberry pie with your favorite vanilla ice cream or Homemade Whipped Cream (for even an even tangier flavor, try Mascarpone Whipped Cream). If you’re looking to add a tangy twist, add a dollop of lemon curd.
How to Storing, Reheating and Freezing Instructions
Storing a Baked Pie
Store any leftover blueberry pie covered airtight in the fridge for up to 5 days. The baked crumble pie also freezes well, see below.
To reheat the entire pie or a large portion of it, bake it at 325°F for about 15 minutes, or until warmed through. Individual slices can be reheated in the microwave.
Can I Freeze Blueberry Pie?
Yes, the baked pie can be wrapped tightly in plastic wrap, plus a layer of foil, and kept frozen for up to 2 months. Thaw the pie in the fridge overnight before serving.Print
Easy Blueberry Crumble Pie made with a buttery flaky pie crust filled with fresh blueberry pie filling, topped with a crispy oat crumble. It’s the ultimate summer dessert!
For the Crust:
- ½ cup (113g) Danish Creamery European salted butter, cold
- 1 ½ cup (210g) all-purpose flour
- ½ teaspoon salt
- 1 large egg
- 1 tablespoon (15ml) distilled white vinegar
- 2 teaspoons ice cold water (additional as needed)
For the Filling:
- 24 ounces (680g) fresh blueberries (about 5 ½ cups)
- ½ cup (70g) all-purpose flour
- ½ cup (110g) light brown sugar
- Zest 1 lemon
- Juice of ½ lemon
For the crumble:
- 6 tablespoons (84g) Danish Creamery European salted butter, cold
- 1/3 cup (46g) all-purpose flour
- ¼ cup (55g) light brown sugar
- 2/3 cup (53g) rolled oats
- 1 teaspoon (5g) cinnamon
For the Crust
- Cut the cold butter into 1/2-inch thick cubes. It should be fresh from the fridge.
- Combine the flour, salt and butter in a food processor. Pulse several times until the mixture is crumbly, but still has large chunks of butter.
- Add the egg, vinegar, and 2 teaspoons of ice-cold water. Pulse until the dough begins to hold together. If needed, add additional water 1 teaspoon at a time.
- Turn the dough out onto the counter. Press it into a ball, then flatten it into a disc about 5 inches wide. Wrap it in plastic wrap and refrigerate it for a minimum of 60 minutes.
- Roll the dough onto a lightly floured surface, rolling from the center to the edges and rotating occasionally. Roll it out so it’s about 11” in diameter, leaving you at least 1 inch on each side of the pie plate.
- Place the dough into a 9-inch pie plate and fold under the excess edges, then crimp the edges. Refrigerate the dough while you prepare your pie 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 them 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.
Storing: Store any leftover blueberry pie covered airtight in the fridge for up to 5 days.
Reheating: To reheat the entire pie or a large portion of it, bake it at 325°F for about 15 minutes, or until warmed through. Individual slices can be reheated in the microwave.
- Category: Pies
- Method: Oven
- Cuisine: American
Keywords: blueberry crumble pie, blueberry pie recipe, homemade pie