Blueberry Crumble Pie
This easy Blueberry Crumble Pie is made with fresh blueberries and is so full of summer berry flavor! You will love how easy it is to put together and how well it turns out every single time. The traditional flavors are perfect with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate spring or summer dessert!
Equipment
Ingredients
- 1 prepared refrigerated pie crust
- 3 cups fresh blueberries
- 2 Tablespoons minute tapioca or 2 Tablespoons corn starch
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Crumble Topping
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup butter cold, cut into small pieces
Instructions
- Preheat the oven to 425 degrees F.
- Prepare the pie crust in a 9-inch pie plate.
- In a large bowl, combine the ingredients for the pie filling and stir well to coat all the blueberries.
- Pour the filling into the pie crust, and make the crumble topping.
- In the same bowl, combine the crumble topping ingredients and use a pastry cutter, a fork, or your fingers to cut the butter into the ingredients.
- Add the crumble topping to the pie.
- Bake the pie at 425 degrees F for 15 minutes.
- Lower the temperature to 325 degrees F and continue baking for an additional 45 minutes.
- If needed, lightly cover the top of the pie with a square of aluminum foil to prevent the crumble from browning too much.
- Remove the baked pie from the oven and allow it to cool for at least 1 1/2 hours before serving so it can set up.
- Serve and enjoy!
Notes
Store Blueberry Pie in the refrigerator. Cover well and refrigerate for 3-5 days or freeze for 2-3 months.
Substitute Minute Tapioca with 2 Tablespoons cornstarch.
Nutrition
Serving: 1sliceCalories: 290kcal
Tried this recipe?Let us know how it was!