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Homemade Blueberry Crumble Pie

Homemade blueberry crumble pie with a buttery flaky crust, juicy blueberry filling, and a crisp cinnamon crumble topping. Bakes until the filling bubbles and turns deep golden for a classic summer dessert slice.
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Prep Time 20 minutes
Cook Time 55 minutes
cooling 3 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 unbaked 9-inch pie crust
  • 1 egg, beaten Optional for brushing
  • blueberries
Blueberry Filling
  • 5 cup fresh blueberries
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 0.25 cup cornstarch
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
Crumble Topping
  • 1 cup all-purpose flour
  • 0.5 cup rolled oats
  • 0.5 cup brown sugar
  • 0.25 cup granulated sugar
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, melted

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep
  1. Preheat the oven to 375°F (190°C). Place a sheet pan in the oven so it’s ready for baking the pie.
  2. Fit the pie crust into a 9-inch pie plate. Ensure the crust sits evenly at the bottom and up the sides.
Make the filling
  1. In a large bowl, combine fresh blueberries, granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, vanilla extract, ground cinnamon, and salt. Stir until the berries are evenly coated and the cornstarch is distributed.
  2. Spoon the blueberry filling into the prepared crust. Spread it into an even layer so it bakes uniformly.
Make the crumble topping
  1. Mix all-purpose flour, rolled oats, both sugars, cinnamon, salt, and melted unsalted butter until crumbly. The mixture should look like loose clumps that will turn crisp in the oven.
  2. Sprinkle the crumble evenly over the blueberry filling. Cover the surface completely for a balanced berry-to-crumble bite.
Bake and cool
  1. Bake for 50–60 minutes, until the filling bubbles and the topping is golden brown. If the edges brown too quickly, cover them with foil to prevent burning.
  2. Cool for at least 3 hours before slicing. Letting the pie set prevents runny filling and makes clean wedges.
  3. Serve with vanilla ice cream or whipped cream. Plate after cooling so the topping stays crisp.

Notes

For the cleanest slices, cool the pie at least 3 hours so the cornstarch fully thickens the blueberry filling. Store covered in the refrigerator up to 4 days; reheat individual slices at 300°F (150°C) for 10–15 minutes. Freezing is not recommended because the crumble can soften when thawed. If you want a less-sweet option, reduce granulated sugar in the filling by 2–3 tbsp and add an extra pinch of salt to keep the berry flavor bright.