"This is the best blueberry pie that any of my family has ever had." — MissBethany
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1 (9 inch)
unbaked pie crust
grated lemon zest
fresh or frozen blueberries
packed brown sugar
MISSBETHANY....you are my new best friend! Oh my, was this pie GOOOOOD!
The only changes that I made was that I thawed my blueberries in a saucepan and added two extra tablespoons of flour, since the reviewers were saying it was a little runny. I made the crust using the Butter Flake Pie Crust recipe on this site....(which I highly recommend).This pie was picture perfect! The next time I make it, we will refrain from woofing it down until my shutterbug daughter takes a photo to submit! Thank you so much! Yummm-OOOO!
Made this for Thanksgiving, and based on the other reviews, I let the blueberries thaw and I added 1T of cornstarch. It was still runny and "tart" is what my fiance claims. I refrigerated the leftovers after thanksgiving, and he said it was much better that way. SO my suggestion is the best way to handle this pie is refrigerate it to firm it up some.
I just baked this recipe, and it's excellent. I made a few minor changes: no lemon juice or zest (I didn't have either). I added 1 tbs. of water instead. I added 2 tbs. of cornstarch to the mixture of dry ingredients for the filling. I think the consistency will be fine, once it cools. Since I had no lemon juice, I added a pinch of salt to the filling.
Next time I'll probably try adding a little lemon juice , if I have some.
I used 2 pints of fresh berries, which amounted to about 4 and 1/2 cups. This filled a deep pie plate. This is definitely a keeper. Not only is it excellent, it's easy!
Great recipe! Its the one thing I can bake and it's delicious. I add 1 table spoon of cornstarch and cook for 60 minutes. Highly recommended!
Excellent recipe. If using frozen berries, thaw first and then drain off some juice. Add 2-3 T. cornstarch to flour/sugar mixture.
A wonderful recipe. Gave a bbq for 15 and this, along with a blackberry pie also from this site, were the deserts. Both drew raves and requests for recipes. We have blueberry farms down the road so I used fresh berries. I deleted the pie base and just topped fruit with the crumble. The desert was rich and had a wonderful taste. Thank you for sharing
This recipe is DELICIOUS! I've made this pie twice in the last week, and the fam devours it. I used fresh blueberries and added about 1 tbsp cornstarch as others have recommended. It is a little loose, but the flavor is so amazing who really cares?? I also didn't have any lemon so I omitted it, but the flavor is so fresh and bright with fresh blueberries that I don't think it really needed it anyway. My new favorite pie!
My photo speaks for itself. Deeee-lish!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Crumb Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 153
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