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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!
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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
- Lemon juice
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.
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
Tip From Dorothy
- 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:
- Is your pie completely cool? Don’t slice it until it’s completely cool.
- Did you drain your frozen berries VERY well before making the filling?
- 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).
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.
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 Crumble Pie
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
- 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.
- 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.
Other pie recipes to try:
Make this for dessert for any holiday with:
- Crockpot Mashed Potatoes
- Mom’s Thanksgiving Turkey
- Slow Cooker Pot Roast
- Roasted Brussels Sprouts
- 5 Minute Gravy
Blueberry Crumble Pie is the best way to make a blueberry pie. It’s got a thick blueberry filling and a brown sugar crumble!
Last Updated on October 22, 2023