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.
3tablespoonsflourAdd 1 tablespoon more if frozen berries
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.
Prepare the topping. Microwave 1 stick (1/2 cup) salted butter for a few seconds until very soft. Add 1 cup flour, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon. Mix well until crumbly.
Combine 4 cups blueberries (frozen or fresh) with 1/2 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.
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.
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.
Cool completely before serving. At least 2 hours.
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.
I cheat and use soft 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.
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.
Good sealed and refrigerated for 2-3 days and can be frozen for 3-4 months.
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