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baked blueberry pie with crumb topping on taupe kitchen towel

Blueberry Crumble Pie

This easy to make Blueberry Crumble Pie is made with sweet wild blueberries and topped with a homemade crumb topping.
Course Desserts
Cuisine American, Southern
Keyword Blueberry Crumble Pie
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 people
Calories 306kcal


Crumb Topping

  • 3/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 6 tablespoons butter softened
  • 1-2 teaspoons ground cinnamon

Blueberry Crumble Pie

  • 5 cups wild blueberries (fresh or frozen)
  • 1 1/4 cups granulated sugar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup instant tapioca
  • 1 unbaked (9 1/2-inch) deep dish pie crust homemade or store-bought


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 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 1/2-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!


Calories: 306kcal | Carbohydrates: 55g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 110mg | Potassium: 76mg | Fiber: 2g | Sugar: 36g | Vitamin A: 208IU | Vitamin C: 7mg | Calcium: 15mg | Iron: 1mg