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–+ servings

Blueberry Crumb Pie—Quick, Easy, and Delicious

slice of bluebeey pie on a white plate
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.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
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 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.
    Blueberries and pie ingredients
  • 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

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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.

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

All nutritional values are estimated.

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