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Homemade Blueberry Crumble Pie

Homemade blueberry crumble pie with a juicy, bubbly blueberry filling and a buttery golden crumble topping. Bakes until the fruit sets and the crumbs turn crisp for a classic summer dessert.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 unbaked 9-inch pie crust unbaked 9-inch pie crust
Blueberry Filling
  • 5 cup fresh blueberries
  • 0.75 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
Crumble Topping
  • 1 cup all-purpose flour
  • 0.5 cup brown sugar
  • 0.5 tsp cinnamon
  • 6 tbsp unsalted butter

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375°F (190°C). Set an oven rack in the middle so the crust browns evenly, and place a sheet pan on the rack to catch drips.
  2. Place the unbaked 9-inch pie crust into a 9-inch pie plate. Press gently to fit the base and up the sides without stretching.
  3. Combine fresh blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract in a large bowl. Stir until the berries are coated and the cornstarch is evenly distributed.
  4. Transfer the blueberry filling into the prepared pie crust. Level the surface so it bakes uniformly.
  5. Mix all-purpose flour, brown sugar, and cinnamon in a separate bowl. Stir until the dry ingredients are evenly combined.
  6. Cut in unsalted butter until coarse crumbs form. Rub or press the butter into the flour mixture so you get uneven, crumbly pieces.
  7. Sprinkle the crumble topping evenly over the blueberries. Cover the surface completely to help it set into a golden layer.
  8. Bake for 45–50 minutes at 375°F (190°C) until the filling is bubbly and the topping is golden brown. If the edges darken too quickly, loosely tent them with foil during the last 10 minutes.
  9. Cool completely before slicing. Let the pie rest until the filling is set and won’t run when cut.

Notes

For cleaner slices, cool the pie at least 2 hours, then chill in the refrigerator if needed; refrigerate leftovers up to 4 days and reheat individual slices briefly. Freezing is not recommended because the crumble topping can soften after thawing. For a dietary swap, use a 1-to-1 gluten-free all-purpose flour blend for the crumble topping.