Homemade Blueberry Crumble Pie is a delightful dessert that combines the sweet, bursting flavor of blueberries with a comforting, buttery crumble topping. This recipe is incredibly useful for anyone craving a classic, homemade pie without the fuss of a traditional double-crust, making it perfect for weeknight treats or casual gatherings.
Key Ingredients for Homemade Blueberry Crumble Pie
- For the Blueberry Filling:
- 6 cups fresh or frozen blueberries (if using frozen, do not thaw)
- 3/4 cup granulated sugar (adjust to sweetness of berries)
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- For the Crumble Topping:
- 1 1/2 cups all-purpose flour
- 3/4 cup packed light brown sugar
- 1/2 cup rolled oats (not instant)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into cubes
- For the Pie Crust:
- 1 (9-inch) unbaked pie crust (store-bought or your favorite homemade recipe)
How to Make Homemade Blueberry Crumble Pie
This Homemade Blueberry Crumble Pie is wonderfully simple to make, promising a burst of sweet, tangy blueberry goodness encased in a tender, golden-brown crumble topping atop a flaky crust. It’s the ultimate comforting dessert that requires minimal effort for maximum reward, boasting a rich texture and vibrant flavor profile. This recipe typically takes about 20 minutes of active preparation time and 40-50 minutes of baking.
Step-by-Step Instructions
- Preheat Oven and Prepare Pie Crust: Preheat your oven to 375°F (190°C). Place your unbaked 9-inch pie crust into a pie plate. Crimp the edges as desired. If you’re concerned about the bottom crust becoming soggy, you can pre-bake it for about 10 minutes until lightly golden.
- Mix Blueberry Filling Ingredients: In a large bowl, combine the blueberries (fresh or frozen), granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon, nutmeg, and salt. Gently toss everything together until the blueberries are evenly coated. The cornstarch will help to thicken the juices as the pie bakes, preventing a runny filling.
- Pour Filling into Pie Crust: Carefully pour the blueberry mixture into the prepared unbaked pie crust. Spread the blueberries evenly.
- Prepare the Crumble Topping: In a separate medium bowl, whisk together the all-purpose flour, brown sugar, rolled oats, cinnamon, and salt.
- Cut in the Butter: Add the chilled, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Don’t overmix; the butter pieces create that delightful crumbly texture.
- Distribute Crumble Topping: Evenly sprinkle the crumble topping over the blueberry filling, ensuring complete coverage.
- Bake the Pie: Place the pie on a baking sheet (to catch any potential drips). Bake for 40-50 minutes, or until the crumble topping is golden brown and the blueberry filling is bubbling and thickened. If the crust edges start to brown too quickly, you can loosely tent them with aluminum foil.
- Cool the Pie: Once baked, carefully remove the pie from the oven and let it cool on a wire rack for at least 2-3 hours before slicing and serving. This cooling time is crucial for the filling to set properly.
Why You’ll Love This Homemade Blueberry Crumble Pie
You’ll absolutely adore this Homemade Blueberry Crumble Pie for its incredibly luscious blueberry filling, bursting with sweet and tangy flavors enhanced by a hint of warm spice. The topping offers a delightful contrast with its golden, buttery, and slightly crunchy texture, reminiscent of a perfect cobbler but with the satisfying foundation of a pie crust. Making this at home saves you money compared to buying a gourmet pie and offers a much fresher, more customizable taste experience.
The aroma alone as it bakes is enough to make your house feel like a cozy haven, and the taste is pure comfort in every bite. It’s everything you’d want in a fruit pie, only simpler to assemble than a traditional double-crust pie, making it an approachable yet impressive dessert for any occasion. Dive into this delightful treat and experience the joy of homemade goodness!
Storing and Reheating Tips
- Refrigeration: Leftover Homemade Blueberry Crumble Pie can be stored loosely covered at room temperature for up to 2 days, or tightly covered in the refrigerator for up to 4-5 days. Refrigeration is recommended for optimal freshness and to prevent spoilage, especially if the pie was made with dairy.
- Reheating: To reheat a slice, place it on a baking sheet in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and the topping is crisp again. You can also reheat individual slices in the microwave for about 30-60 seconds, though the topping may lose some crispness.
- Freezing: While not ideal for the topping’s texture, you can freeze the fully baked and cooled pie. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Alternatively, you can freeze individual slices for easier reheating.
Final Thoughts
This Homemade Blueberry Crumble Pie is a delightful testament to the power of simple ingredients creating extraordinary flavors. It’s an approachable, incredibly rewarding dessert that brings warmth and sweetness to any table. Give it a try, and let the comforting taste of homemade pie brighten your day!
Homemade Blueberry Crumble Pie
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Place your unbaked 9-inch pie crust into a pie plate. Crimp the edges as desired. If you’re concerned about the bottom crust becoming soggy, you can pre-bake it for about 10 minutes until lightly golden.1 (9-inch) unbaked pie crust
- In a large bowl, combine the blueberries (fresh or frozen), granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon, nutmeg, and salt. Gently toss everything together until the blueberries are evenly coated. The cornstarch will help to thicken the juices as the pie bakes, preventing a runny filling.6 cups fresh or frozen blueberries, 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, Pinch salt
- Carefully pour the blueberry mixture into the prepared unbaked pie crust. Spread the blueberries evenly.1 (9-inch) unbaked pie crust, 6 cups fresh or frozen blueberries, 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, Pinch salt
- In a separate medium bowl, whisk together the all-purpose flour, brown sugar, rolled oats, cinnamon, and salt.1 1/2 cups all-purpose flour, 3/4 cup packed light brown sugar, 1/2 cup rolled oats, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt
- Add the chilled, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Don’t overmix; the butter pieces create that delightful crumbly texture.3/4 cup unsalted butter, 1 1/2 cups all-purpose flour, 3/4 cup packed light brown sugar, 1/2 cup rolled oats, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt
- Evenly sprinkle the crumble topping over the blueberry filling, ensuring complete coverage.1 1/2 cups all-purpose flour, 3/4 cup packed light brown sugar, 1/2 cup rolled oats, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, 3/4 cup unsalted butter, 6 cups fresh or frozen blueberries, 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, Pinch salt
- Place the pie on a baking sheet (to catch any potential drips). Bake for 40-50 minutes, or until the crumble topping is golden brown and the blueberry filling is bubbling and thickened. If the crust edges start to brown too quickly, you can loosely tent them with aluminum foil.1 (9-inch) unbaked pie crust, 6 cups fresh or frozen blueberries, 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, Pinch salt, 1 1/2 cups all-purpose flour, 3/4 cup packed light brown sugar, 1/2 cup rolled oats, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, 3/4 cup unsalted butter
- Once baked, carefully remove the pie from the oven and let it cool on a wire rack for at least 2-3 hours before slicing and serving. This cooling time is crucial for the filling to set properly.