Quick, easy, and delicious, this Blueberry Crumble Pie recipe is semi-homemade with a refrigerated crust, sweet fresh or frozen blueberries, and a crispy crumb topping. I see nothing wrong with using shortcuts to achieve delicious results.
🫐Ingredients
Blueberries—frozen or fresh
Refrigerated pie crust
Pantry ingredients—sugar. flour, and cinnamon
Crumb Topping—butter, flour, brown sugar, and cinnamon
Jump To (scroll for more)
Featured Comment by Kathy:
⭐⭐⭐⭐⭐"Easy Blueberry Crumb Pie was EASY and so delicious! Made it just as directed. "
This delicious blueberry pie is easy with the refrigerated crust and simple crumb topping. Use fresh blueberries during the season or frozen berries otherwise. Perfect when served with a scoop of vanilla ice cream.
Excellent results with not too much work—an excellent reward-to-effort ratio. You can make a homemade pie crust if you want, but that makes it less of an "everyday recipe" for most people.
👨🍳How to Make Blueberry Crumb Pie—Step-by-Step Photos
1. Following the package instructions, spread a refrigerator pie crust into a 9-inch pie dish and crimp the edge.
2. Prepare the crumble topping.
3. Coat blueberries (frozen or fresh) with sugar, flour, and cinnamon—add extra flour if they are frozen.
4. Add the coated blueberries to the prepared crust.
5. Sprinkle the crumble topping over the blueberry filling.
6. Bake for 40-50 minutes until nicely brown. About halfway through cooking, cover the edge of the pie with foil. If the berries are frozen, it takes about 10 minutes longer.
7. Cool completely before serving—at least 2 hours.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
👨🍳Make it right every time
The hardest part of pie making is making the crust. We accept "excellent" instead of "perfect" by using a refrigerated pie crust, but you can use a homemade crust if you wish.
I generally prefer refrigerated crusts, but frozen ones can work. Just follow the instructions, and do not bake the crust first.
Blueberries can be fresh or frozen. Either way, they must be picked through for bad berries or stems. Other berries or even store-bought pie filling will work.
If you are using frozen berries, they do not need to be thawed but add a tablespoon more flour since they release more liquid. Also, the cooking time is about 10 minutes longer. If in doubt, add the extra flour.
You can use cornstarch to replace the flour—use half the amount.
🥧Other Pie Recipes
Check out these other pie recipes, like Apple Crumble Pie and Fresh Strawberry Pie. Or try some other simple dessert recipes like Apple Crisp, Apple Berry Crumble, or Berry Crisp for Two.
❄️Storage of leftover pie
Leftover pie is safe at room temperature for up to two days if covered well. It may be stored refrigerated for four days but will lose crispiness.
❓FAQs—Pie troubleshooting
An old trick that works is putting pies on baking sheets that are preheated in the oven. It will melt the fat in the crust faster and create a shield to prevent the filling from penetrating the crust.
1) Be sure to add the extra flour to thicken the filling if using frozen berries.
2) Be sure to drain the berries well after rinsing.
3) Be ready to fill the pie crust, add the topping, and bake as soon as you coat the berries.
👨🍳Recipe
Blueberry Crumble Pie
Save this recipe to your inbox for later!
Get the recipe link via email to comeback later.
You may recieve the email without subscribing if you wish, but the subscription is convienent and has an easy one-ckick unsubscribe.
Ingredients
- 1 refrigerator pie crust
Filling
- 4 cups blueberries - Frozen or fresh
- ½ cup sugar
- 3 tablespoons flour - Add 1 tablespoon more if frozen berries
- 1 teaspoon cinnamon
Topping
- ½ cups salted butter - cold
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 375°. Place a baking sheet on the middle rack to catch any pie spillage and firm up the bottom of the pie crust quickly.
- Following the package instructions spread a refrigerator pie crust into a 9-inch pie dish and crimp the edge.
- Prepare the topping. Add 1 cup flour, ½ cup brown sugar, and ½ teaspoon cinnamon. Cut in ½ cup cold butter until crumbly.
- In a large bowl, combine 4 cups of blueberries (frozen or fresh) with ½ cup of sugar, 3 tablespoons flour, and 1 teaspoon of cinnamon. Stir to coat berries well. If your berries are frozen, add an extra tablespoon of flour to compensate for the excess fluid release.
- Add the blueberries to the prepared crust. If some of the sugar mixture does not stick to the blueberries, spread it over the top of them.
- Sprinkle the crumb topping over the blueberry filling. Place on the middle rack in the preheated oven.
- About 20 minutes into the baking, you should protect the edge of the crust with foil or a pie ring. Bake for 40-50 minutes until nicely brown. If the berries are frozen, it takes about 10 minutes longer.
- Cool completely before serving—at least 2 hours.
Recipe Notes
Pro Tips
- This is written for a 9-inch pie pan.
- I don’t thaw frozen berries before using them but remember to add the extra flour and bake longer.
- Make sure to protect the edge of the pie with foil, or you will have burnt edges.
- Do a total of 2 hours plus of cooling before cutting. Restrain yourself.
- Troubleshooting soggy crust and runny pie is covered in the post.
- It is good at room temperature for 2 days. It can be sealed in an airtight container and refrigerated for 3-4 days.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Publisher's Note: Originally Published July 12, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Gail says
Can I make this with cherry pie filling in the can?
Dan Mikesell AKA DrDan says
Hi Gail,
Any pre-made pie filling will be fine. Just use a crust and the topping. I much prefer fresh or frozen fruit—the canned filling seem to be a little watery, more sugary and less taste.
Dan
Kathy Franklin says
I love your site. Love they way you give the instructions and all the pictures...even the ingredients...and the dogs!❤️
Kathy Franklin says
Easy Blueberry Crumb Pie was EASY and so delicious! Made it just as directed. Wondering if I did something wrong? The topping was kind of hard, not crumbly. Still tasted good. We don’t usually “do” dessert, but this was a winner! Made it for company and it’s a KEEPER.
Dan Mikesell AKA DrDan says
Hi Kathy,
Welcome to the blog.
Probably too soft on the butter in the topping. So it is a bit on me. I changed the wording to help. I just want the butter a little soft to help you mix the topping. Melted and it will be as you described. And my wording didn't help.
Thanks for the note and rating.
Dan