Blueberry Crumb Pie Recipe -
Blueberry Crumb Pie Recipe

Blueberry Crumb Pie

Recipe by  

"This is the best blueberry pie that any of my family has ever had."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 10 mins


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
  3. In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
  4. Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 01, 2006 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!

Most Helpful Critical Review
Nov 28, 2005

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.

Jun 26, 2007

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!

Nov 22, 2006

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!

Jun 24, 2006

Excellent recipe. If using frozen berries, thaw first and then drain off some juice. Add 2-3 T. cornstarch to flour/sugar mixture.

Feb 05, 2006

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

Jun 09, 2010

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!

Mar 16, 2008

My photo speaks for itself. Deeee-lish!!!


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  • Calories
  • 461 kcal
  • 23%
  • Carbohydrates
  • 75.6 g
  • 24%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 185 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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