This easy to make Blueberry Crumble Pie is made with sweet wild blueberries and topped with a homemade crumb topping.
Delicious Cinnamon Streusel topped on this juicy homemade blueberry pie. Blueberry Crumble Pie is one of the easiest pies to make! Top this delicious blueberry pie with a scoop of vanilla ice cream.
How to make a Blueberry Crumble Pie:
Step 1: In a large bowl, mix the blueberries, granulated sugar, lemon juice, tapioca, cinnamon, and nutmeg with a spoon. Set aside.
Step 2: Roll out the bottom round of the pie dough. Gently place into a 9 ½-inch glass pie plate. Trim the edges with kitchen shears.
Step 3: Add your blueberry filling to the unbaked pie shell.
Step 4: Gently cover the entire pie evenly with the crumble topping.
Step 5: Bake in a preheated 400 degree F oven for about 40 minutes. Lower the temperature to 375 degrees F to finish baking for about another 20 to 30 minutes or until your crust is golden brown and the filling is bubbling.
Homemade pie is the All-American dessert. I’ve been making homemade pie crust since I was a young girl on the farm. I worked on my pie crust recipe for years- to get it perfect.
I baked this homemade pie in a 9 ½-inch glass pie plate. They’re oven and dishwasher safe.
The crumble topping on this blueberry pie is so easy to make and freezer friendly. I usually make a big batch and store in the freezer. I love crumb topping for pie!
Ever stock up on butter? Did you know that butter is freezer friendly. In fact, my mom always taught me to keep butter in the freezer, until you are ready to use it. Because, when you store butter in the fridge- it often times soaks up the flavors of whatever you have in the fridge!
Blueberry Pie with Crumb Topping makes homemade dessert easy. This pie is so good. Feel free to adjust the amount of cinnamon in the crumb topping to your liking.
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Blueberry Crumble Pie
- ¾ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 6 tablespoons butter softened
- 1-2 teaspoons ground cinnamon
Blueberry Crumble Pie
- 5 cups wild blueberries (fresh or frozen)
- 1 ¼ cups granulated sugar
- 2 tablespoons lemon juice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup instant tapioca
- 1 unbaked (9 ½-inch) deep dish pie crust homemade or store-bought
- In a medium bowl, combine the flour, sugar, brown sugar, and cinnamon with a spoon.
- Use a pastry blender or your fingers to incorporate the softened butter. Combine until you can squeeze together the crumble and it sticks together in clumps.
- Cover the bowl with plastic wrap and refrigerate while you prepare the pie.
Blueberry Crumble Pie
- In a large bowl, mix the blueberries, granulated sugar, lemon juice, tapioca, cinnamon, and nutmeg with a spoon. Set aside.
- Roll out the bottom round of the pie dough. Gently place into a 9 ½-inch glass pie plate. Trim the edges with kitchen shears.
- Add your blueberry filling to the unbaked pie shell.
- Gently cover the entire pie evenly with the crumble topping.
- Bake in a preheated 400 degree F oven for about 40 minutes. Lower the temperature to 375 degrees F to finish baking for about another 20 to 30 minutes or until your crust is golden brown and the filling is bubbling.
- (I usually put a piece of aluminum foil over the entire pie about half way through baking, slice a hole in the center of the aluminum foil to let steam out) this will keep the pie cooking without burning it or turning the crust too dark.
- Let cool completely before slicing.
Blueberry Crumble Pie:•Use fresh or frozen blueberries. While, wild blueberries are best because they are more flavorful and have more juices. You can also substitute regular fresh blueberries. •Make the crumble topping ahead of time. Place in a large zip-style freezer bag and refrigerate for up to a week, or freeze for up to 2 months. •Keep your pie dough cold and try to not overwork it. This will ensure a flaky crust. • Bake your pie on a half sheet pan lined with parchment paper. This helps with clean up! It keeps pie juices on the pan and not in the bottom of your oven!
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