Description
This Blueberry Crumble Pie features a luscious filling of fresh blueberries mixed with a hint of lemon and cinnamon, topped with a buttery oat crumble. Baked to golden perfection in a flaky pie crust, it’s a delightful dessert perfect for any occasion, combining sweet and tart flavors with a satisfying crunchy topping.
Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust, homemade or store-bought
Blueberry Filling
- 6 cups (2 pounds) fresh blueberries
- 1/2 cup (100 grams) granulated sugar
- 3 tablespoons (22 grams) cornstarch or flour
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Crumble Topping
- ¾ cup (95 grams) all-purpose flour
- ½ cup (45 grams) old-fashioned rolled oats
- ½ cup (100 grams) brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoons (85 grams) unsalted butter, cold and cubed
Egg Wash
- 1 large egg
- 1 teaspoon water
- 1 tablespoon coarse sugar or white sugar (optional)
Instructions
- Prepare the blueberry filling: In a large mixing bowl, combine the fresh blueberries, granulated sugar, cornstarch (or flour), freshly squeezed lemon juice, lemon zest, cinnamon, and salt. Toss gently to coat the blueberries evenly. Set the mixture aside for 10 minutes to allow the flavors to meld and the filling to thicken slightly.
- Prepare the crumble topping: In a medium mixing bowl, mix together the all-purpose flour, rolled oats, brown sugar, cinnamon, and salt. Add the cold, cubed unsalted butter. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles pea-sized crumbs. Place the crumble topping in the refrigerator while the oven preheats.
- Preheat oven: Set your oven to 400°F (204°C) to ensure it reaches the correct temperature for baking the pie.
- Prepare the pie crust: Roll out your pie dough and carefully transfer it to a 9-inch pie dish. Press the dough into the bottom and up the sides of the dish, leaving about one inch of overhang around the edges to create the pie’s border.
- Assemble the pie: Pour the prepared blueberry filling evenly into the pie crust. Evenly sprinkle the chilled crumble topping over the blueberries, covering the filling completely.
- Apply egg wash and sugar topping: In a small bowl, whisk together the large egg and water. Brush this egg wash gently over the edges of the pie crust and the crumble topping to encourage a beautiful golden finish. Optionally, sprinkle with coarse sugar or white sugar for extra sparkle and sweetness.
- Bake the pie: Place the pie on the middle rack of the preheated oven. Bake at 400°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for another 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
- Cool and serve: Remove the pie from the oven and let it cool completely on a wire rack, at least 2 hours, to allow the filling to set properly. Serve at room temperature or slightly warm as desired.
Notes
- For best results, use fresh, ripe blueberries for maximum flavor and texture.
- If fresh blueberries are not available, frozen blueberries can be used but do not thaw before mixing to prevent excess moisture.
- Chilling the crumble topping helps it hold its shape and results in a crisper texture after baking.
- The pie crust edges can be crimped or fluted for decorative effect before baking.
- To prevent the crust from over-browning, cover the edges with foil halfway through baking if needed.
- Allow the pie to cool fully to ensure the filling sets and does not slide when sliced.
