This easy blueberry crumble pie uses a refrigerated crust, fresh or frozen blueberries, and a simple crumb topping. It’s homemade pie without the hassle.
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Featured Comment by Kathy:
⭐⭐⭐⭐⭐"Easy Blueberry Crumb Pie was EASY and so delicious! Made it just as directed. "
🧡 Why You’ll Love This Recipe
- Beginner-friendly and semi-homemade—smart shortcuts, no fuss.
- Works with frozen or fresh blueberries—no thawing needed.
- Buttery crumb topping—crispy, golden, and no second crust to roll.
- 15-minute prep—let the oven and cooling time do the work.
- Everyday ingredients—refrigerated crust, pantry staples, and berries.
🫐Ingredients
Use fresh or frozen blueberries and a few pantry staples—nothing fancy here.
- Blueberries – Frozen or fresh both work. No need to thaw—just add a bit more flour if using frozen.
- Refrigerated pie crust – One crust, unbaked. Follow package directions to fit your pie pan.
- Pantry basics – Sugar, flour, and cinnamon for sweetening and thickening the filling.
- Crumb topping – Just butter, flour, brown sugar, and more cinnamon. Simple and golden when baked.
👨🍳 Quick Overview: Easy Blueberry Crumble Pie (Fresh or Frozen Berries)
1. Prepare the crust
Fit a refrigerated crust into a 9-inch pie dish.
2. Mix the filling and topping
Toss frozen or fresh blueberries with sugar, flour, and cinnamon. Add extra flour if using frozen berries. Mix the crumb topping separately.
✅ Pro Tip: Frozen or Fresh Blueberries? Both Work—You don’t need to thaw frozen berries—just add an extra tablespoon of flour to the filling to soak up the extra juice. That keeps the pie from turning runny.
3. Assemble the pie
Pour the berry mixture into the crust and top with crumble.
4. Bake and cool
Bake at 375° for 40–50 minutes, covering the edges halfway. Cool at least 2 hours before slicing. Serve with vanilla ice cream.
✅ Pro Tip: Don’t Skip the Cool Down—Let the pie cool completely—at least 2 hours—before slicing. This helps the filling set and prevents that blueberry soup surprise.
👇 Scroll down for the printable recipe card and complete step-by-step photo instructions—or keep reading for tips and options.
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👨🍳 Make It Right Every Time
Don’t stress about the crust—store-bought works great. I prefer refrigerated crusts, but frozen will do fine. Just don’t prebake.
Use fresh or frozen blueberries, but always check for stems or bad berries. Frozen berries don’t need to be thawed, but add an extra tablespoon of flour to the filling and bake about 10 minutes longer.
Cornstarch works as a thickener, too—just use half as much as you would flour.
Premade pie filling can be used in a pinch, but the flavor and texture won’t be the same.
❓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.
4) COOL COMPLETELY
Nope! Use them frozen, but add a bit more flour and bake a little longer.
❄️Storage of leftover pie
- Room temperature: Cover and keep for up to 2 days.
- Refrigerator: Store sealed for 3–4 days. The topping will soften over time.
- Freezer: Not recommended—texture will suffer when thawed.
🥧 Other Pie Recipes to Try
Love this easy blueberry pie? Try one of these next:
📖The Recipe Card
Easy Blueberry Crumble Pie (Fresh or Frozen Berries)
Ingredients
- 1 refrigerator pie crust
- 4 cups blueberries – frozen or fresh
- ½ cup sugar
- 3 tablespoons flour – add 1 tablespoon more if using frozen berries
- 1 teaspoon cinnamon
- ½ cup salted butter - cold
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
Step-by-Step Instructions
Preheat the oven
- Preheat to 375°F. Place a baking sheet on the middle rack to catch any drips and help firm up the bottom crust.
Prepare the crust
- Fit a refrigerated pie crust into a 9-inch pie dish and crimp the edge, following package directions.
Mix the filling and topping
- To make the topping, combine 1 cup of flour, ½ cup of brown sugar, and ½ teaspoon of cinnamon. Cut in ½ cup cold butter until the mixture is crumbly.
- In a large bowl, toss 4 cups of blueberries (frozen or fresh) with ½ cup of sugar, 3 tablespoons of flour, and 1 teaspoon of cinnamon. If using frozen berries, add 1 extra tablespoon of flour to help thicken the filling.
Assemble the pie
- Add the berry mixture to the crust. If any sugar mix is left behind in the bowl, sprinkle it over the top.
- Cover with the crumb topping.
Bake and cool
- Place the pie on the baking sheet in the oven. After 20 minutes, cover the crust edges with foil or a pie ring to prevent over-browning. Bake for 40–50 minutes until golden and bubbly. If using frozen berries, bake 10 minutes longer.
- Cool completely—at least 2 hours—before serving.
Recipe Notes
Pro Tips
- The recipe is written for a 9-inch pie pan.
- Don’t thaw frozen berries—just add the extra flour and bake longer.
- Protect the crust edge with foil to prevent burning.
- Do a total of 2 hours plus of cooling before cutting. Restrain yourself.
- Tips for avoiding soggy crust and runny filling are covered in the post.
- Good at room temperature for 2 days; refrigerate up to 4 days in an airtight container.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
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