Blueberry Crumb Pie

Blueberry Crumb Pie

225
MissBethany 7

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

1 h 10 m servings 461 cals
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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

225
  1. 268 Ratings

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Most helpful positive review

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, sinc...

Most helpful critical review

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 le...

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, sinc...

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 mixt...

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.

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 le...

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 r...

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 lit...

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

This was a great start! I added cornstarch (but 3T was a bit too much) and my pie was VERY set, even using frozen (thawed) berries. I can't wait for blueberries to come back in season!