This blueberry crumble pie combines a juicy fresh blueberry filling with a buttery brown sugar oat crumble for a classic summer dessert. Serve warm with whipped cream or vanilla ice cream for an easy, crowd-pleasing finish.
I love picking berries, and blueberries are my favorite because they’re thorn-free and perfect for any recipe. When I come home with more than I can eat fresh, I reach for tried-and-true blueberry recipes like galette, cheesecake, crisp, and this crumble pie to use them up.
Why You’ll Love This Recipe
Quick to assemble – Using a store-bought pie crust makes this recipe fast; you can have it oven-ready in about 15 minutes.
Versatile – Ideal with fresh blueberries in season, but also works with thawed frozen berries.
Freezer-friendly – The pie freezes well before or after baking, so it’s great for make-ahead plans.
Ingredients
See the recipe card below for exact quantities.
- Store-bought pie crust – Choose a 9-inch crust in a foil pan for convenience.
- Blueberries – Fresh berries are recommended. If using frozen, thaw and drain excess liquid first.
- Cornstarch – Thickens the filling and becomes clear when cooked. All-purpose flour can be used as a substitute if needed.
- Rolled oats – Old-fashioned oats add chew and texture to the crumble topping.
Substitutions and Variations
- Use a homemade pie crust if you prefer; either frozen or fresh crusts work.
- Thawed frozen blueberries can be used, but drain excess moisture to avoid a runny filling.
- If cornstarch isn’t available, use all-purpose flour as a thickener.
- Quick oats can replace old-fashioned oats in a pinch, though texture will differ slightly.
- Add 1/2 to 1 teaspoon ground cinnamon to the crumble, or swap in apple/pumpkin spice for a different flavor profile.
- Stir in small apple pieces with the blueberries for a mixed-fruit filling.
Note: The recipe has not been tested with all possible substitutions.
Step-by-Step Instructions
Step 1: Combine the blueberry filling ingredients in a large bowl and gently stir to coat the berries.
Step 2: In a separate bowl, mix the crumble dry ingredients, then add melted butter and stir until the mixture resembles wet sand.
Step 3: Spoon the blueberry mixture into the frozen pie crust, spreading it evenly (the berries may mound above the rim).
Step 4: Evenly sprinkle the crumble topping over the berries.
Step 5: Place the pie on a baking sheet on the lower oven rack and bake at 375°F for about 45–55 minutes, until the topping is golden and the filling is bubbly. Tent with foil if the top browns too quickly. Let the pie cool completely before slicing—waiting until the next day yields the best slices.
How to Store and Freeze
After the pie cools, store at room temperature for up to 2 days or refrigerate for up to 4 days.
Re-warming: To warm a slice briefly, heat in an air fryer at 330°F for 1–2 minutes or microwave for 10–20 seconds. Avoid overheating to prevent the filling from becoming too loose.
Freeze after baking: Cool the pie completely, freeze it on a baking sheet until solid (about 4–5 hours), then wrap tightly in two layers of plastic wrap and a layer of heavy-duty foil. Freeze up to 3 months.
Freeze before baking: Assemble the unbaked pie, wrap tightly in two layers of plastic wrap and foil, and freeze up to 3 months. Bake from frozen, adding extra bake time as needed and following the same doneness cues (golden topping and bubbly filling).
Recipe FAQs
Filling juices can sometimes soak into the crust. Two fixes: 1) Brush the bottom crust with an egg wash before adding the filling to create a barrier. 2) Sprinkle an even layer of equal parts sugar and flour on the bottom crust to absorb excess moisture.
Add an extra tablespoon of cornstarch to the filling to reduce juiciness and help the pie set more firmly.
If you try this recipe, please leave a rating and share a photo on social media—tag the original author if you know them.
Blueberry Crumble Pie
15 mins
45 mins
1 hr
Ingredients
- 1 frozen pie crust, 9 inch (DO NOT THAW)
Blueberry filling
- 5 cups blueberries (fresh recommended)
- ½ cup granulated sugar
- 4½ tablespoons cornstarch
- Zest and juice of 1 medium lemon (about 1–2 tbsp zest, 3–4 tbsp juice)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Crumble topping
- ½ cup all-purpose flour
- ½ cup old fashioned oats
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ cup butter, melted
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine 5 cups blueberries, ½ cup granulated sugar, 4½ tablespoons cornstarch, lemon zest and juice, 1 teaspoon vanilla, and ½ teaspoon cinnamon. Gently toss to coat.
- In another bowl, mix ½ cup flour, ½ cup oats, ½ cup packed light brown sugar, and ¼ cup granulated sugar. Stir in ½ cup melted butter until the mixture resembles wet sand.
- Place the frozen pie crust on a baking sheet. Add the blueberry mixture and spread evenly.
- Spoon the crumble topping evenly over the berries.
- Bake on the lower rack for 45–55 minutes, checking at 30 minutes. Tent with foil if the topping browns too quickly. The pie is done when the topping is golden and the filling is bubbly.
- Cool the pie on the baking sheet, then transfer to a rack. For best slices, wait until the next day before cutting, though you can slice after several hours once fully cooled.
- Serve and enjoy.
Notes
Nutrition
| Carbohydrates: 73 g
| Protein: 4 g
| Fat: 19 g
(Nutrition facts are estimates and not guaranteed to be exact.)