🧡 Blueberry Crumble Pie 🐣


  • 1 unbaked 9-inch deep dish pie crust, well chilled before filling

For the blueberry filling:

  • 2/3 cup granulated sugar
  • 2 1/2 tablespoons cornstarch
  • 1 teaspoon lemon zest, about 1 lemon
  • 2 tablespoons fresh lemon juice
  • 5 cups fresh blueberries, rinsed and dried
  • 1/2 of a small apple, peeled and cored, then grated

For the crumble topping:

  • 2/3 cup unbleached all-purpose flour
  • 1/3 cup light brown sugar
  • 1/3 cup cold butter cut into chunks
  • 1 tablespoon granulated sugar



1Preheat the oven to 375 degrees. Line a baking sheet with foil and place in the oven to preheat as well. Remove the unbaked, prepared 9-inch deep dish pie crust from the refrigerator. Line the pie crust / pie plate with parchment paper and add pie weights or dried beans. Bake the crust for about 20 minutes.

2Remove the parchment paper and pie weights or beans and set aside. Return the crust to the oven and bake another 10 minutes or until it starts to brown lightly.

3Remove from the oven and set aside to cool while preparing the filling.

To prepare the filling:

1Whisk together the sugar, cornstarch and lemon zest. Place the clean, dry blueberries in a large mixing bowl. Add the grated apple, lemon juice and sugar/cornstarch mixture. Gently toss the blueberries to combine or use a rubber spatula and gently turn to coat. Set aside until the berries start to release their juices – 20-30 minutes, while preparing the topping.

To prepare the topping:

1In the bowl of the food processor, combine the flour, brown sugar, butter and granulated sugar. Pulse until combined. Remove to a small mixing bowl and using the back of a large spoon, press some of the topping together to form large chunks. Refrigerate until ready to use.

2To assemble the pie, pour the blueberry mixture into the blind baked pie crust. Top with the crumble mixture spreading evenly.

3Bake on the foil lined baking sheet at 375 degrees for 1 hour. After 30 minutes, cover the pie with foil if starts to brown too quickly.

4Once the filling bubbles and the pie is golden brown, remove from the oven and allow to cool to room temperature.

5Store leftovers in the refrigerator.


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