Description
A delightful pie filled with juicy blueberries and topped with a crunchy crumble, perfect for any occasion.
Ingredients
Scale
- 1 pie dough (homemade or store-bought)
- 5 cups fresh blueberries (rinsed and patted dry)
- ½ cup granulated sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon ground cinnamon
- Pinch of all spice
- 3 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- ¾ cup all-purpose flour
- ½ cup rolled oats
- ⅓ cup light brown sugar
- ⅓ cup granulated sugar
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened but still cool, cut into 1-inch pieces
Instructions
- Roll out your pie dough and place it into a pie dish. Set it aside while preparing the filling.
- In a large bowl, combine blueberries, granulated sugar, lemon juice, lemon zest, ground cinnamon, all spice, flour, and cornstarch. Toss until blueberries are coated.
- In another bowl, mix together the flour, oats, light brown sugar, granulated sugar, and ground cinnamon. Work in the butter until the mixture resembles coarse crumbs.
- Pour the blueberry filling into the pie crust and spread evenly. Sprinkle the crumble topping over the blueberries.
- Bake until the filling is bubbling and the topping is golden brown, about 45 to 50 minutes.
- Let the pie cool before serving warm with ice cream or whipped cream.
Notes
For a crunchier topping, use a bit more oats. Chill the pie crust in the fridge for at least 30 minutes before baking to prevent sagging.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
Keywords: blueberry pie, crumble pie, dessert, summer dessert, baking