A slice of juicy blueberry pie sitting on a white plate with a blue rim. In the background is a package of Danish Creamery European butter

Blueberry Crumble Pie

  • Author: Julianne Dell
  • Prep Time: 45
  • Cook Time: 65
  • Total Time: 1 hour 50 minutes
  • Yield: 8 slices


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


  1. For the crust: Cut the butter into cubes, about ½ inch thick. Butter should be very cold.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat the oven to 375°F.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Pour your blueberry filling into the prepared crust and then sprinkle the crumble topping over the berries.
  12. 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