Description

This Blueberry Crumble Pie is a delightful mix of fresh blueberries, a buttery crust, and a crunchy topping, perfect for gatherings or a cozy dessert at home!

Ingredients

Scale

1 unbaked Flaky Pie Crust or All-Butter Pie Crust
1 large egg beaten with 1 Tablespoon milk
1/2 cup (100g) packed light or dark brown sugar
6 Tablespoons (46g) all-purpose flour (spooned & leveled)
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
5 Tablespoons (71g) unsalted butter, very cold and cubed
1/2 cup (43g) old-fashioned whole rolled oats
6 cups (about 840g) fresh blueberries
1/2 cup (100g) granulated sugar
1/3 cup (41g) all-purpose flour
1 Tablespoon cornstarch
1 Tablespoon fresh lemon juice
1 teaspoon fresh lemon zest

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Instructions

Prepare the pie crust through step 5 of your favorite butter pie recipe.
In a medium bowl, whisk together brown sugar, 6 tablespoons of flour, cinnamon, and salt. Cut in the cold cubed butter until crumbly and mix in oats. Refrigerate the mixture until needed.
Preheat the oven to 400°F (204°C) after the pie dough has chilled.
Roll the chilled pie dough on a floured surface into a 12-inch circle and place it in a 9-inch pie dish, pressing it gently into the dish. Crimp the edges and brush with the egg wash. Chill for at least 10 minutes.
Combine blueberries, granulated sugar, 1/3 cup of flour, cornstarch, lemon juice, and zest in a large bowl until mixed and moist.
Spoon the filling into the crust and top it evenly with the crumble mixture.
Bake the pie for 25 minutes at 400°F, then reduce the temperature to 375°F (190°C). Cover edges with a pie crust shield and bake for an additional 35-40 minutes until filling is bubbly. The internal temperature should reach about 200°F (93°C).
Let the pie cool for 4-5 hours before slicing to prevent juiciness. Serve with vanilla ice cream if desired.
Store leftover pie at room temperature for 1 day or in the refrigerator for up to 5 days.

Notes

Using fresh blueberries yields the best flavor; frozen ones can create a soggier crust.
For a gluten-free option, substitute the flour with a gluten-free flour blend.
Serve the pie warm with a scoop of ice cream for a delightful dessert experience.

Nutrition

Serving Size: 1 slice
Calories: 275
Sugar: 19g
Sodium: 150mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 3g
Cholesterol: 40mg