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    🏠Home » Recipes » Dessert Recipes

    Easy Blueberry Crumb Pie

    Jul 30, 2020 | Last Updated Jul 8, 2021 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    4.43 from 7 votes

    This simple blueberry crumb pie is made with a refrigerated crust. It will move pie from an occasional treat to an everyday family favorite dessert. Top with an easy crispy crumble topping to finish your simplified masterpiece.

    image of Blueberry Pie on a white plate

    Table of Contents
    • 🥧The Crust
    • The Blueberries
    • 📖Pie Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    Blue ribbon divider used for visual effect

    Introduction

    It is the blueberry season here in Michigan and that calls for a blueberry recipe. Many states produce blueberries, and I suspect theirs are fine, I will just say "shop local". OK, no snarky comments on this, please.

    We all want great desserts, and a pie should obviously be out of this world. Now let's get back to reality. Really good and tasty is the goal for us everyday cooks. We want really good results with not too much work. A good reward to effort ratio, so to speak.

    How many of us will routinely make a pie crust? Yes, I have, but the effort takes it out of the "everyday" range. So it is either no pie or using pre-made crust. You know what I chose.

    My Rating

    My rating system of a 4 out of 5 so very nice.

    A nice solid 4. A very nice slice of pie.

    🥧The Crust

    To me, the hardest part of pie making is making the crust. You know, mixing, cutting in the butter/shortening then cooling and finally rolling it out. It takes a chunk out of my day. I'm sweating just thinking about it.

    Well, I buy a crust which works of me and will move pie from a very special treat to everyday cooking. I love modern conveniences.

    I generally prefer the refrigerated crusts, but the frozen ones can work. Just follow the instructions. Do not bake the crust first, just make up the pie with the raw crust.

    Or you can make your crust, but I'm not covering that discussion.

    The Blueberries

    I prefer fresh berries if you have them. Just clean and dry. Be sure to pick through for stems or bad berries.

    Frozen berries are fine here. If you are using them, a tablespoon more of flour for thickening may be a good idea since they release more liquid. Also, cooking about 10 minutes longer.

    📖Pie Recipes

    Really Easy Apple Crumb Pie

    Easy Fresh Strawberry Pie

    This recipe is listed in these categories. See them for more similar recipes.

    Dessert Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    Blueberries and pie ingredients

    Preheat oven to 375°. Place a baking sheet on the bottom rack for any pie spillage.

    Following the package instructions, spread a refrigerator pie crust into a 9-inch pie pan and crimp edge.

    mixing topping in small bowl

    Prepare the topping. Microwave 1 stick (½ cup) salted butter for a few seconds until a little soft. Add 1 cup flour, ½ cup brown sugar, and ½ teaspoon cinnamon. Mix well until crumbly.

    coating blueberries with sugar and cinnamon in bowl with wooden spoon

    Combine 4 cups blueberries (frozen or fresh) with ½ cup sugar, 3 tablespoons flour, and 1 teaspoon cinnamon. Stir to coat berries well. If your berries are frozen, add an extra tablespoon of flour to compensate for the extra fluid release.

    adding blueberry filling to crust

    Add the blueberries to the prepared crust. If there is some of the sugar mixture that did not stick to the blueberries, then spread that over the top of the berries.

    adding crumble topping to pie

    Add the crumb topping. Place on middle rack in the preheated oven. About 20 minutes into the baking, you should protect the edge of the crust with foil or one of those fancy pie rings. Bake for 40-50 minutes until nicely brown. About 10 minutes longer if berries are frozen.

    baked pie on a cooking rack

    Cool completely before serving. At least 2 hours.

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    📖Recipe

    image of Blueberry Pie on a white plate

    Easy Blueberry Crumb Pie

    From Dan Mikesell AKA DrDan
    This simple blueberry crumb pie is made with a refrigerated crust. It will move pie from an occasional treat to an everyday family favorite dessert. Top with an easy crispy crumble topping to finish your simplified masterpiece.
    Tap to leave a Rating
    4.43 from 7 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings #/Adjust if desired 8

    Ingredients

    US Customary - Convert to Metric
    • 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
    • 1 cup flour
    • ½ cup brown sugar
    • ½ teaspoon cinnamon

    Instructions

    • Preheat oven to 375°. Place a baking sheet on the bottom rack for any pie spillage.
    • Following the package instructions, spread a refrigerator pie crust into a 9-inch pie pan and crimp edge.
      Blueberries and pie ingredients
    • Prepare the topping. Microwave 1 stick (½ cup) salted butter for a few seconds until a little soft. Add 1 cup flour, ½ cup brown sugar, and ½ teaspoon cinnamon. Mix well until crumbly.
      mixing topping ingredients in a white bowl
    • Combine 4 cups blueberries (frozen or fresh) with ½ cup sugar, 3 tablespoons flour, and 1 teaspoon cinnamon. Stir to coat berries well. If your berries are frozen, add an extra tablespoon of flour to compensate for the extra fluid release.
      mixing topping in small bowl
    • Add the blueberries to the prepared crust. If there is some of the sugar mixture that did not stick to the blueberries, then spread that over the top of the berries.
      adding blueberry filling to crust
    • Add the crumb topping. Place on middle rack in the preheated oven.
      adding crumble topping to pie
    • About 20 minutes into the baking, you should protect the edge of the crust with foil or one of those fancy pie rings. Bake for 40-50 minutes until nicely brown. About 10 minutes longer if berries are frozen.
      baked pie on a cooking rack
    • Cool completely before serving. At least 2 hours.
      image of Blueberry Pie on a white plate
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. This is written for a 9-inch pie pan.
    2. I don’t thaw frozen berries before using but remember to add the extra flour and to bake longer.
    3. Officially, you should cut in cold butter but the soft works fine for me, just be sure to break it up when covering the pie. I continue my lazy ways. 
    4. Do not skip protecting to edge of the pie with foil or you will have poor results.
    5. Do the full 2-hour cooling before cutting. Restrain yourself.
    6. Good sealed and refrigerated for 2-3 days and can be frozen for 3-4 months.

    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

    Calories : 409 kcal (20%) | Carbohydrates : 61 g (20%) | Protein : 4 g (8%) | Fat : 17 g (26%) | Saturated Fat : 9 g (45%) | Cholesterol : 31 mg (10%) | Sodium : 193 mg (8%) | Potassium : 113 mg (3%) | Fiber : 3 g (12%) | Sugar : 33 g (37%) | Vitamin A : 395 IU (8%) | Vitamin C : 7 mg (8%) | Calcium : 26 mg (3%) | Iron : 2 mg (11%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Dessert
    Cuisine : American

    © 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.

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    Publisher's Note: Originally Published July 12, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    « Crock Pot Cashew Chicken
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    Reader Interactions

    Comments

    1. Gail

      May 10, 2022 at 4:08 pm

      Can I make this with cherry pie filling in the can?

      Reply
      • Dan Mikesell AKA DrDan

        May 10, 2022 at 4:17 pm

        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

    2. Kathy Franklin

      August 13, 2020 at 5:31 pm

      I love your site. Love they way you give the instructions and all the pictures...even the ingredients...and the dogs!❤️

      Reply
    3. Kathy Franklin

      August 12, 2020 at 9:46 pm

      5 stars
      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.

      Reply
      • Dan Mikesell AKA DrDan

        August 12, 2020 at 9:58 pm

        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

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