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.
Notes
Refrigeration is recommended for optimal freshness and to prevent spoilage, especially if the pie was made with dairy.
To reheat, place a slice on a baking sheet in a preheated oven at 350°F (175°C) for about 10-15 minutes.
