This simple Blueberry Crumb Pie is semi-homemade with a refrigerated crust and fresh berries, topped with an easy crumble topping to finish your simplified masterpiece.
There is nothing wrong with shortcuts to delicious results.
🫐Ingredients
Blueberries—frozen or fresh
Refrigerator pie crust
Pantry ingredients—sugar. flour, cinnamon
Topping ingredients—butter, flour, brown sugar, and cinnamon
TABLE OF CONTENTS
Featured Comment from Kathy:
"…EASY and so delicious! Made it just as directed."
This delicious blueberry pie is 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. You can make your pie crust if you want, but that takes it out of an "everyday recipe" for most people.
👨🍳How to Make Blueberry Crumb Pie
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 sugar mixture did not stick to the blueberries, 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.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
About the crust
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 and filling options
Blueberries can be fresh or frozen. Either way, they need to 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.
You can use cornstarch to replace the flour—use half the amount.
Other Pie Recipes
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.
Storage of leftover pie
Leftover pie is safe at room temperature for up to two days—covered well. It may be stored refrigerated for 4 days but will lose crispiness.
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.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Join the Club—Subscribe Today.
Stay in the loop with updates.
📖 Recipe
Blueberry Crumb Pie—Quick, Easy, and Delicious
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
© 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
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