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+ servings

Blueberry Crumble Pie Recipe

yield: 1 (9-inch) deep-dish pie
Prep Time: 10 mins
Work Time: 10 mins
Bake Time: 1 hr
4.15 from 7 votes


For the Crumble

  • 1 cup (7 ounces or 198 grams) granulated sugar
  • 1 cup (4.5 ounces or 128 grams) all-purpose flour
  • 2 teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • 6 Tablespoons (3 ounces or 85 grams) unsalted butter, melted

For the Blueberry Filling

  • 3 ½ cups (17.5 ounces or 496 grams) fresh OR frozen blueberries
  • cup (2.35 ounces or 67 grams) granulated sugar
  • ¼ cup (1 ounce or 28 grams) cornstarch
  • 2 teaspoons freshly squeezed and strained lemon juice
  • ¼ teaspoon kosher salt


  • 1 frozen store-bought pie crust in a pie pan


For the Blueberry Crumble Pie

  • First, make the crumble. In a medium bowl, whisk together the sugar, flour, cinnamon, and salt for the crumble. Add the melted butter and use a rubber spatula to stir until a crumbly mixture forms with some large pieces still intact. Do not overmix. Place the bowl in the freezer, uncovered, to freeze while you make the blueberry filling.
  • Make the blueberry filling. In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, and salt. Toss to coat.
  • Assemble the pie. Scoop the filling into the frozen pie crust and use a rubber spatula to spread it into an even layer. Sprinkle with the frozen crumble.
  • Chill the pie while you preheat the oven. Place the assembled pie in the refrigerator, uncovered, to refrigerate while you make the blueberry filling. while you preheat the oven. Position a rack in the lower third of the oven and preheat the oven to 350°F. Line a sheet pan with parchment paper.
  • Bake the pie. When the oven is ready, place the chilled pie in the center of the sheet pan. Bake the pie on the sheet pan for 60 minutes, or until the crust and crumble is golden brown and the fruit juices are bubbling slowly in the edges of the pie. Check the pie 45 minutes into the Bake Time—if the crumble is browning too quickly, loosely cover the top of the pie with a sheet of foil.
  • Serve and store. Cool completely on a wire rack before slicing. Serve warm or at room temperature. The pie can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 1 day. After that, cover loosely with plastic wrap and refrigerate for up to 2 days.


  • Although I love using weight measures for all my recipes (it’s the only way to guarantee results—you can learn more in my cookbook, Weeknight Baking!), I’m less stringent when it comes to fruit. Why? The weight of fruit will vary significantly depending on what strain/type/variety it is, what season it is, and other factors. As a result, this is one of the few recipes where I encourage you to just use a measuring cup to portion out the fruit! (But only the fruit—I’m still an ardent believer in weight measures for everything else!)
  • If you used either your own homemade pie dough OR a store-bought pie crust you fit into a pie pan yourself, you might find that you don’t have enough filling for your crust. Why’s that? The store-bought pie crust I developed this recipe for (Marie Callender’s), despite being deep-dish, still tends to run a little shallow. So let me warn you now; if you’re using a different type or brand of pie dough than I am, you might need more fruit to fill your pie! I recommend having an extra ½ cup of blueberries on hand.
  • Similar to how most recipes lie about how long it takes to caramelize onions, most pie recipes lie about how long it takes to actually bake a pie. I don’t believe it to be malicious—it’s mostly because fruit itself tends to be pretty unpredictable (you read my earlier tip about the same kind of fruit weighing differently depending on strain and season, right?). Sadly, many recipes will instruct you to underbake the pie, leading to running fillings and a pale, soggy crust. So my advice? Don’t be afraid to bake your blueberry crumble pie beyond the recipe I recommended to you for its Bake Time. It’s pretty difficult to overbake fruit pies, and, depending on how ripe and juicy your fruit was, it can take an additional 30 to 60 minutes (yes, 60!!!) to fully bake the pie. How do you know when the blueberry crumble pie is done? Its fruit juice will be thick. It should be bubbling, with bubbles that pop slowly. Note that the juices will usually start bubbling at the edges of the pie. It can be easy to spot this and think that the pie is ready. But wait until the juices bubble at the pie’s CENTER. When they bubble slowly at the pie’s center, the pie is done!
  • I mentioned this earlier, but it bears repeating: if you want to avoid a pie that leaks fruit juice from its filling, cool the pie completely before slicing. Doing so allows the fruit filling to set completely, leading to perfectly clean and self-contained slices!