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–+ servings

Easy Blueberry Crumb Pie

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. I love cheating.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 8
Calories: 409kcal
Author: Dan Mikesell AKA DrDan

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 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

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. I cheat and use softer butter for the topping. 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.
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Nutrition

Calories: 409kcal | Carbohydrates: 61g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 193mg | Potassium: 113mg | Fiber: 3g | Sugar: 33g | Vitamin A: 395IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 2mg