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    🏠Home » Recipes » Dessert Recipes

    Blueberry Crumb Pie—Quick, Easy, and Delicious

    Jan 29, 2023 by Dan Mikesell AKA DrDan · Last modified: Aug 3, 2023 · 5 Comments

    Jump to Recipe Table of Contents Print     Email Pin
    4.34 from 12 votes

    This simple Blueberry Crumb Pie is made with a refrigerated crust and fresh berries, topped with an easy crumble topping to finish your simplified masterpiece.

    slice of bluebeey pie on a white plate
    Jump To:
    • 🫐Ingredients.
    • 👨‍🍳How to Make Blueberry Crumb Pie
    • ✔️Tips
    • ❓FAQs
    • Step-by-Step Photo Instructions
    • 📖 Recipe
    Blue ribbon divider used for visual effect

    This delicious blueberry pie is super easy with the refrigerated crust and simple crumble 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. But you can make your pie crust if you want, but that takes it out of an "everyday recipe" for most people.

    Check out these other pie recipes Apple Crumb Pie and Fresh Strawberry Pie. Or try some other simple dessert recipes like Apple Crisp, Apple Berry Crumble, or Berry Crisp for Two.

    🫐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

    1. Cover a 9-inch pie pan with a refrigerated pie crust and crimp the edge.
    2. Mix the crumb topping, the filling of blueberries (frozen or fresh), sugar, flour, and cinnamon.
    3. Add the filling to the prepared crust, then add the crumb topping.
    4. Place on the middle rack in a preheated oven. About 20 minutes into the baking, protect the edge of the crust with foil.
    5. Bake for 40-50 minutes total, until nicely brown. But about 10 minutes longer if the berries were frozen going into the pie.

    ✔️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

    Do frozen blueberries need to be thawed before baking?

    No, but the cooking time will increase slightly, and increase the flour to account for the increased fluid release from the frozen berries.

    How to prevent soggy pie crust bottoms?

    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.

    How to prevent runny blueberry pie?

    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.

    Should leftover pie be refrigerated?

    Yes, the leftover pie should be covered with plastic wrap and refrigerated for 3 to 4 days.

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    ↑Jump to Table of Contents

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

    Dessert Recipes
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    Step-by-Step Photo Instructions

    blueberries with pie crust and pie ingedients

    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.

    raw pie crust ready for the oven

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

    mixing topping in small bowl

    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.

    coating blueberries with sugar and cinnamon in bowl with wooden spoon

    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.

    adding blueberry filling to crust

    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.

    adding crumble topping to pie

    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.

    baked pie on a cooking rack

    Cool completely before serving—at least 2 hours.

    ↑Jump to Table of Contents

    📖 Recipe

    slice of bluebeey pie on a white plate

    Blueberry Crumb Pie—Quick, Easy, and Delicious

    From Dan Mikesell AKA DrDan
    This simple Blueberry Crumb Pie is made with a refrigerated crust and fresh berries, topped with an easy crumble topping to finish your simplified masterpiece.
    Tap to leave a Rating
    4.34 from 12 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour 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
    Prevent your screen from going dark

    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.
      blueberries with pie crust and pie ingedients
    • Following the package instructions, spread a refrigerator pie crust into a 9-inch pie dish and crimp the edge.
      raw pie crust ready for the oven-3
    • 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.
      mixing topping ingredients in a white bowl
    • 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.
      mixing topping in small bowl
    • 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.
      adding blueberry filling to crust
    • Sprinkle the crumb topping over the blueberry filling. Place on the 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. It takes about 10 minutes longer if the 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.

    Your Own 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. Do not skip protecting to edge of the pie with foil, or you will have poor results.
    4. Do the full 2-hour cooling before cutting. Restrain yourself.
    5. Trouble shooting soggy crust and runny pie are covered in the post.
    6. 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

    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.

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

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    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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