Fresh Blueberry Crumb Pie
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Are you enjoying all of the fresh summer blueberries this year? They looked so good, I just had to make a homemade Fresh Blueberry Crumb Pie! I couldn’t decide if I wanted whipped cream or ice cream, so I served both. It’s too hot outside to be making so many complicated decisions, am I right?
Just look at all those yummy blueberries topped with a cinnamon scented crumb topping and flaky pie crust!! Do you have a fork in your hand? Are you ready to dig in?
You just need simple ingredients to make this recipe:
You can make your own crust, or purchase one at the grocery store.
How to make a Fresh Blueberry Crumb Pie
For Crust:
Place flour, salt and butter into the bowl of a food processor, or in a bowl and use a pastry cutter and a large bowl.
Pulse/mix ingredients until they resemble a coarse meal.
Drizzle the cold water a Tablespoon at a time over the mixture. Continue to pulse to combine until mixture holds together. It should be evenly moist, but not wet.
Place dough on well floured work surface, or place between two sheets of parchment paper and roll out to 1/8th inch thickness. Roll into desired size needed for your recipe. A bottom crust for a 9-inch pie is about 13-inches in diameter.
Place in a pie pan, smooth out the bottom and side then crimp the edges around the rim.
Place pie crust in the refrigerator to chill for at least 30 minutes.
Filling:
Toss the blueberries with flour, sugar, cinnamon and salt to coat.
Add the orange zest and juice, toss to combine.
Remove the pie crust from the refrigerator, fill with the blueberry mixture and set aside.
Preheat oven to 350 degrees.
Crumb Topping:
Blend the flour, sugar and butter together with a pastry cutter or fork in a large bowl.
Sprinkle evenly over the blueberry mixture.
Place pie on a parchment or silicone lined baking sheet and bake for 60 to 70 minutes, until filling is bubbling and topping is golden brown. Cover with foil if pie is browning too quickly.
Remove pie from oven and place on a wire cooling rack.
Do I even need to describe how amazing the house smelled?
Recipe Notes & Tips
- Use a regular 9-inch pie pan, not deep dish. My new pan is apparently deeper than my old pan and it left a gap at the top.
- Pie can be baked 12 hours ahead of time. Let stand at room temperature until ready to serve.
- Store leftover pie covered in the refrigerator for up to 3 days.
- Pie dough can be made up to 2 days ahead and chilled in the refrigerator until ready to use.
- The most important part to remember when making pie crust is to use cold butter and cold water.
More delicious blueberry recipes:
- Blueberry Sweet Rolls with Lemon Glaze
- Bakery Style Blueberry Muffins
- Blueberry Cheesecake Ice Cream
- Blueberry Preserves
- Frozen Blueberry Margaritas
- Blueberry Breakfast Cookies
To make a double-crust pie, double the pie crust ingredients and skip the crumb topping.
Enjoy!!
Fresh Blueberry Crumb Pie
Equipment
- 9-inch pie pan
- Food Processor or pastry cutter
Ingredients
Pie Crust
- 1 ⅓ cups all-purpose flour plus extra for dusting
- ½ teaspoon fine sea salt
- ½ cup unsalted butter cold - cut into pieces
- ¼ cup ice water or more as needed
Filling
- 4 cups fresh blueberries
- ¼ cup granulated sugar
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 1 teaspoon orange zest
- 2 tablespoons orange juice
Topping
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar packed
- ½ cup unsalted butter at room temperature
Instructions
Crust
- Place flour, salt and butter into the bowl of a food processor, or in a bowl and use a pastry cutter and a large bowl.
- Pulse/mix ingredients until they resemble a coarse meal.
- Drizzle the cold water a Tablespoon at a time over the mixture. Continue to pulse to combine until mixture holds together. It should be evenly moist, but not wet.
- Place dough on well floured work surface, or place between two sheets of parchment paper and roll out to 1/8th inch thickness. Roll into desired size needed for your recipe. A bottom crust for a 9-inch pie is about 13-inches in diameter.
- Place in a pie pan, smooth out the bottom and side then crimp the edges around the rim. Place pie crust in the refrigerator to chill for at least 30 minutes.
Filling
- Toss the blueberries with flour, sugar, cinnamon and salt to coat. Add the orange zest and juice, toss to combine.
- Remove the pie crust from the refrigerator, fill with the blueberry mixture and set aside.
- Preheat oven to 350 degrees.
Topping
- Blend the flour, sugar and butter together with a pastry cutter or fork in a large bowl.
- Sprinkle evenly over the blueberry mixture.
- Place pie on a parchment or silicone lined baking sheet and bake for 60 to 70 minutes, until filling is bubbling and topping is golden brown. Cover with foil if pie is browning too quickly.
- Remove pie from oven and place on a wire rack to cool. Serve with vanilla ice cream or whipped cream.
Notes
- Use a regular 9-inch pie pan, not deep dish. My new pan is apparently deeper than my old pan and it left a gap at the top.
- Pie can be baked 12 hours ahead of time. Let stand at room temperature until ready to serve.
- Store leftover pie covered in the refrigerator for up to 3 days.
- Pie dough can be made up to 2 days ahead and chilled in the refrigerator until ready to use.
- The most important part to remember when making pie crust is to use cold butter and cold water.
Nutrition
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