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.
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😊Why you should make this pie
- Super easy with the refrigerated crust and simple crumble topping.
- Use fresh blueberries during the season or frozen berries otherwise.
- You can make your pie crust if you want, but that takes it out of an "everyday recipe" for most people.
- Excellent results with not too much work. A good reward-to-effort ratio.
- Perfect when served with a scoop of vanilla ice cream.
🫐Ingredients.
- Refrigerator pie crust
- Blueberries—frozen or fresh
- Sugar
- Flour
- Cinnamon
- Topping ingredients—butter, flour, brown sugar, and cinnamon
👨🍳How to Make Blueberry Crumb Pie
- Cover a 9-inch pie pan with the pie crust and crimp the edge.
- Mix the crumb topping: soft butter: flour, brown sugar, and cinnamon.
- Mix filling: blueberries (frozen or fresh), sugar, flour, and cinnamon.
- Add the filling to the prepared crust.
- Add the crumb topping.
- Place on the middle rack in a preheated oven.
- About 20 minutes into the baking, protect the edge of the crust with foil.
- Bake for 40-50 minutes total, until nicely brown. But about 10 minutes longer if the berries were frozen going into the pie.
- Cool completely before serving—at least 2 hours.
✔️Tips
- The hardest part of pie making is making the crust. We are accepting "excellent" to replace "perfect" by using a refrigerated pie crust.
- I generally prefer the refrigerated crusts, but the frozen ones can work. Just follow the instructions. Do not bake the crust first.
- Blueberries can be fresh or frozen. Either way, they need to be picked through for bad berries or stems. Also, both should be rinsed.
- If you are using frozen berries, add a tablespoon more flour since they release more liquid. Also, the cooking time is about 10 minutes longer.
- You can use cornstarch to replace the flour—use half the amount.
❓FAQs
No, but the cooking time will increase slightly, and increase the flour to account for the increased fluid release from the frozen berries.
An old trick that works is to put pies on baking sheets 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.
Yes, the leftover pie should be covered with plastic wrap and refrigerated for 3 to 4 days.
📖Pie Recipes
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat oven to 375°. Place a baking sheet on the middle rack for any pie spillage and to 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. Microwave 1 stick (½ cup) of 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.
In a large 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 excess fluid release.
Add the blueberries to the prepared crust. If some of the sugar mixture did not stick to the blueberries, then spread that over the top of the berries.
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 one of those fancy pie rings. Bake for 40-50 minutes until nicely brown. It takes about 10 minutes longer if the berries are frozen.
Cool completely before serving—at least 2 hours.
📝Recipe
Blueberry Crumb Pie—Quick, Easy, and Delicious Pie
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
- 1 cup flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 375°. Place a baking sheet on the middle rack for any pie spillage and to 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. Microwave 1 stick (½ cup) of 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.
- In a large 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 excess fluid release.
- Add the blueberries to the prepared crust. If some of the sugar mixture did not stick to the blueberries, then spread that over the top of the berries.
- 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 one of those fancy pie rings. Bake for 40-50 minutes until nicely brown. It takes about 10 minutes longer if the berries are frozen.
- Cool completely before serving—at least 2 hours.
Your Own Private Notes
Recipe Notes
Pro Tips
- This is written for a 9-inch pie pan.
- I don’t thaw frozen berries before using but remember to add the extra flour and to bake longer.
- Do not skip protecting to edge of the pie with foil, or you will have poor results.
- Do the full 2-hour cooling before cutting. Restrain yourself.
- Trouble shooting soggy crust and runny pie are covered in the post.
- Good sealed and refrigerated for 3-4 days.
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
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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.
Gail
Can I make this with cherry pie filling in the can?
Dan Mikesell AKA DrDan
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
I love your site. Love they way you give the instructions and all the pictures...even the ingredients...and the dogs!❤️
Kathy Franklin
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
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