Blueberry Crumb Pie
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This Blueberry Crumb Pie is bursting with a sweet berry filling and topped with a crunchy crumb crust. It’s the perfect amount of crunch with the juicy berries.
While I personally love pie any time of the year, our Triple Berry Pie is perfect for Fourth of July, it seems as though the holidays mean pie and any season that celebrates pie is one of my favorites 🙂 This Blueberry crumb pie has the feel of the classic blueberry pie but with a crunchy crumb crust. It’s a blueberry crunch dessert meets blueberry pie and it’s the perfect combination of sweetness and crunch.
Growing up, the top crust on pie was NOT my favorite….the bottom crust that gets soft with all the flavors of the pie however is a different story 🙂 I still prefer a smaller amount of crust on top unless we are talking about this crumb crust. It’s delicious! Top this blueberry crumb pie with some vanilla bean ice cream and I promise it will be a new favorite 🙂
Blueberry Crumb Pie
Ingredients
Crust
- 3 1/4 cup flour
- 1/2 tsp salt
- 1/2 cup ice water
- 1 cup butter flavored shortening
- 1/8 cup sugar
Filling
- 6 cups blueberries, frozen or fresh don't let the frozen berries thaw
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 tsp water
- 1/2 tsp lemon zest
- 1 Tbsp lemon juice
Topping
- 1/2 cup flour
- 1/2 cup old fashioned oats
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/8 tsp salt
- 6 Tbsp butter
Instructions
- Crust:Mix together all ingredients in a blender until it forms a soft ball. Roll out and chill crust in refrigerator while making filling.
- Filling:
Combine blueberries, sugar and lemon zest.
Mix cornstarch, water and lemon juice together and pour over blueberry mixture. Let stand for 10 minutes. Add to uncooked pie crust. - Topping: Mix together topping ingredients and sprinkle on top of pie filling. Bake at 400 degrees for 30 minutes.
Reduce temperature to 375 degrees for 30 additional minutes. Cover outside edges of pie with foil for the first 30 minutes.
You can eat this pie warm but I prefer to let the berry filling set more while it cools in the fridge. I actually prefer all kinds of pie cold 🙂 But it’s great for whatever you prefer.
