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Blueberry Crumble Pie is the BEST Blueberry Pie recipe! The blueberry pie filling is a foolproof recipe I’ve been making forever and it has a brown sugar crumble. If you want to bring the best dessert, be sure to make this easy pie recipe!

blueberry pie in a grey plate with crumble on top.


Why this is the BEST Blueberry Crumb Pie

Blueberry Pie is such a classic pie recipe and it’s one of my most popular! The original one I made was a lattice top pie, but did you know you can make fruit pies with ANY topping? You get to choose if you want to make a lattice, double crust, or crumble topping!

Crumble topping is my favorite way to make a fruit pie. Heck, I’d probably put crumble topping on ANY pie! My basic crumble topping is a versatile way to make any pie recipe. In that post I talk about variations and this is one of them!

How to make blueberry pie filling

This is my versatile GO TO pie filling recipe. I use it for EVERY fruit pie I make!

  • 5 cups of fruit
  • Sugar
  • Lemon juice
  • Cornstarch

If you want a foolproof fruit pie filling that won’t be too wet you must use my recipe. Place blueberries in a large bowl. Toss gently with sugar, lemon, and cornstarch.

Frozen vs Fresh Blueberries

I use frozen berries in most of my fruit pie recipes.

When using frozen fruit, be sure that it is completely defrosted and drained really well. You don’t want any extra wetness in your pie filling!

process shot of the making of blueberry crumble pie.
process shot of the making of blueberry crumble pie.
process shot of the making of blueberry crumble pie.
process shot of the making of blueberry crumble pie.
process shot of the making of blueberry crumble pie.

How to Make Crumble Topping

  • Flour: for binding
  • Almonds: for flavor and crunch
  • Brown Sugar: for a deeper flavor of sweetness
  • Butter: makes it that crunchy flavor you love

Dry Ingredients: Combine the nuts, brown sugar, flour and salt in a large bowl.

Cut in the Butter: Use a pastry cutter to cut in the butter until the mixture forms small crumbs. Set

blueberry pie in a clear plate with crumble on top.

Tip From Dorothy

Expert Tips

  • I have used both cornstarch and flour in blueberry pie and I like cornstarch better. I find it solidifies the pie filling much better than flour. You need to use one of them to thicken fruit pie and cornstarch is my #1 pick.
  • I started with a refrigerated pie crust for this pie. Sometimes I feel like baking from scratch and other times I want some help in the kitchen. I also love making my from scratch crust. If you want to make a homemade pie crust, that’s the recipe to use.

Why is my Blueberry Pie runny?

There are a few reasons why your pie filling is runny:

  1. Is your pie completely cool? Don’t slice it until it’s completely cool.
  2. Did you drain your frozen berries VERY well before making the filling?
  3. If you made your filling before you made your topping and the filling sat for too long – or you added it to the pie and didn’t bake it right away – the berries will weep. Be sure to mix the filling right before adding it to the pie crust and baking (or drain it before you add it).
blueberry pie in a clear plate with crumble on top.

FAQs

How do I avoid a soggy bottom crust?

To prevent a soggy bottom and make sure your pie crust is completely baked you need to blast it with heat for 10 minutes. I bake the pie at 425°F for 10 minutes then lower the oven temperature for the rest of the baking. I also recommend using a pie crust shield or strips of foil to keep the edges from browning too much or getting too dry. People don’t like pie crust because it burns and gets dry around the edges! A pie crust shield will fix that.

When is your blueberry crumble pie done?

It’s done when the crumble topping is golden and the pie crust has browned. The filling around the edges will not look runny.

blueberry pie in a clear plate with crumble on top.

Blueberry Crumble Pie

4.89 from 9 votes
This Blueberry Crumble Pie is made with a fresh blueberry filling and topped with an almond crumble! It's the best berry pie recipe!

Recipe Video

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield 8 servings
Serving Size 1 slice
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Ingredients
 

For the pie filling:

  • 1 pie crust , homemade or from a refrigerated pack of two
  • 5 cups (approximately 2 lbs) blueberries , fresh or frozen (see note)
  • ⅔ cup (134g) granulated sugar
  • 1 tablespoon (15ml) fresh lemon juice
  • 4 tablespoons (32g) cornstarch

For the crumble topping:

  • ¾ cup (93g) all purpose flour
  • 1 cup sliced almonds
  • ¾ cup (150g) packed brown sugar
  • 6 tablespoons (84g) unsalted butter
  • ¼ teaspoon salt
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Instructions

  • Preheat oven to 425°F.
  • Unroll pie crust and place in a 9” pie plate. Crimp edges as desired. Chill until ready to fill.
  • Make the crumble by combining the nuts, brown sugar, flour and salt in a large bowl. Use a pastry cutter to cut in the butter until the mixture forms small crumbs. Set aside.
  • If you're using frozen berries, make sure they're completely defrosted and drained really well.
  • Place blueberries in a large bowl. Toss gently with sugar, lemon, and cornstarch.
  • Remove crust from the refrigerator and fill with berries. Pour the crumble over the top and press down slightly to compact.
  • Place the pie on a cookie sheet to prevent over-spilling onto your oven floor. Tear 2” wide strips of aluminum foil and place them around the outer edge of the crust so it won’t brown too quickly. (Or use a pie crust shield) Bake at 425°F for 10 minutes, then lower the temperature to 350°F for 35-45 more minutes (remove foil from crust about halfway through baking). It’s done when the crust is browned and the topping looks crunchy. Cool completely before slicing.

Recipe Notes

Note on blueberries:
  • Use fresh if you have them
  • You can use frozen berries but make sure that they’re completely defrosted and they have been drained very well. Any excess water will cause your pie to bet wet.

Recipe Nutrition

Serving: 1slice | Calories: 504kcal | Carbohydrates: 76g | Protein: 6g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 168mg | Potassium: 227mg | Fiber: 5g | Sugar: 46g | Vitamin A: 312IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Other pie recipes to try:

Make this for dessert for any holiday with:

See more of my ultimate pie recipes here!

Blueberry Crumble Pie is the best way to make a blueberry pie. It’s got a thick blueberry filling and a brown sugar crumble!



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.89 from 9 votes (4 ratings without comment)

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73 Comments

  1. Blueberries and white chocolate?! Yes! The perfect combination. And that pie looks amazing! And the topping. Oh my gosh. Totally in love with this pie.

    I just came back from the US and every brand of white chocolate I tried was nasty (and this is coming from a lover of white chocolate!) What’s a good brand? I’m hoping I won’t have to export loads of white chocolate back with me when I move back to the US from Germany. 🙂

    Reply

    1. Well, I used white chocolate chips. My favorite brands are Guittard or Ghiradelli. I would die for European chocolate. #yum

      Reply

  2. Jordan needs to have a talk with Stella…we need her to LOVE math tutoring 🙂 now this pie I love…crumb topping rules cause my crust skills suck

    Reply

  4. A kid that likes homework? You lucky duck! This pie looks amazing. I love the crunchy almonds on top. Yum!

    Reply

  5. To me, there’s no dessert more perfect than a berry pie! This looks incredible, D! Plop a scoop of vanilla ice cream on top, and I’m set. Thanks for sharing!

    Reply