Description
Blueberry crumble pie combines a flaky pastry crust, a thick lemon-blueberry filling, and a buttery cinnamon oat topping. Serve this classic American fruit pie with vanilla ice cream for an inviting summer dessert.
Ingredients
Scale
- 1 pie dough, homemade or store-bought
- 5 cups fresh blueberries, rinsed and patted dry
- 1/2 cup granulated sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon ground cinnamon
- 1 pinch ground allspice
- 3 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 3/4 cup all-purpose flour, for the crumble topping
- 1/2 cup rolled oats
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar, for the crumble topping
- 1/2 teaspoon ground cinnamon, for the crumble topping
- 1/2 cup unsalted butter, cut into 1-inch pieces and softened but still cool
Instructions
- Roll the pie dough into a circle and fit it into a 9-inch pie dish without stretching it. Fold and crimp the edge, then freeze the crust for 30 minutes.
- Preheat the oven to 375°F during the final 10 minutes of chilling.
- Line the frozen crust with parchment paper and fill it with pie weights. Bake for 15 minutes, or until the edge starts to turn golden.
- Carefully remove the parchment and weights. Return the crust to the oven and bake for 5 minutes, or until lightly golden.
- Remove the crust from the oven and raise the oven temperature to 400°F.
- Toss the blueberries, 1/2 cup granulated sugar, lemon juice, lemon zest, 1/4 teaspoon cinnamon, allspice, 3 tablespoons flour, and cornstarch in a large bowl.
- Whisk 3/4 cup flour, rolled oats, brown sugar, 1/3 cup granulated sugar, and 1/2 teaspoon cinnamon in a separate bowl.
- Add the butter and work it into the dry ingredients with a pastry cutter or your fingertips until uneven crumbs form.
- Transfer the blueberry mixture into the crust while leaving excess juice in the bowl.
- Scatter the crumble topping evenly over the berries and press it down lightly.
- Place the pie on the middle oven rack and position a large baking sheet on the rack below to catch drips.
- Bake at 400°F for 20 minutes. Keep the pie in the oven, reduce the temperature to 375°F, and bake for 30 to 40 minutes longer.
- Cover the top loosely with aluminum foil if the crust or crumble browns too quickly. Continue baking until the filling bubbles near the center.
- Cool the pie for at least 3 hours before slicing and serving.
Notes
- For frozen blueberries, thaw them completely, drain away the released juice, and pat them gently before use.
- Keep the butter cool while preparing the crumble so the topping forms crisp clusters.
- Leave excess blueberry juice in the mixing bowl to help prevent a runny filling.
- Cover and refrigerate leftovers for up to 5 days.
- Reheat the pie at 350°F for 15 to 20 minutes with foil loosely covering the top.
- To freeze, cool the pie completely, wrap it in plastic and two layers of foil, and freeze it for up to 3 months.
- Thaw frozen pie overnight in the refrigerator before reheating.
- Helpful tools include a kitchen scale, 9-inch pie dish, pie weights, mixing bowls, baking sheet, and pastry cutter.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 443
- Sugar: 39
- Sodium: 93
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 1
- Carbohydrates: 69
- Fiber: 4
- Protein: 4
- Cholesterol: 31