Blueberry Crumble Pie

Blueberry Crumble Pie is made with sweet wild blueberries and topped with a delicious crumb topping.

Course Desserts

Cuisine American, Southern

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 294kcal

Author Jessica Robinson

Ingredients

Crumb Topping

¾ cup all-purpose flour
¼ cup brown sugar
¼ cup granulated sugar
6 tablespoons unsalted butter (softened)
1-2 teaspoons ground cinnamon

Blueberry Crumble Pie

5 to 5 ½ cups 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
Homemade or store bought pie crust

Instructions

Crumb Topping

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 place into the refrigerator as you prepare your pie.

Blueberry Crumble Pie

Prepare the pie crust if you are making homemade pie crust. Refrigerate for several hours or overnight.
In a large bowl, mix the blueberries, granulated sugar, lemon juice, tapioca, cinnamon, and nutmeg with a spoon. Set aside.
On a lightly floured work surface, roll out the bottom crust slightly larger in diameter than your baking dish. Gently place the pie crust into the pan lightly, using your fingers. Use kitchen shears to trim the edges of the crust, to about ¾-inch past the pan rim.
Use a slotted spoon to scoop the blueberry filling to the unbaked pie shell. Discard any leftover lemon juice.
Gently cover the entire pie evenly with the crumble topping.
Brush the pie crust edges with an egg wash.
Place in a preheated 400 degree F oven for 1 hour. The crust will be golden brown and the filling bubbling up around edges.
Part way through baking, cover the pie with a piece of aluminum foil you have cut a hole in the center. This will help the pie continue cooking, but let steam escape so your pie crust does not become soggy. This will prevent the edges of the pie crust from becoming too brown.
Let cool for at least an hour or two before slicing. This will allow the pie filling to set.

Notes

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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