Each time you take a bite of this Blueberry Crumble Pie, your taste buds will be saying thank you! It's an easy-to-follow pie recipe that combines a flavor-packed blueberry pie filling and a crisp brown sugar crumble that's baked in a homemade all-butter pie crust. It's absolutely delicious and a welcoming treat for summer!
This Blueberry Crumble Pie recipe post is sponsored by Domino® Sugar. All thoughts and opinions are 100% my own. Thank you for continuing to support the brands that help make Beyond the Butter possible!
Table of Contents
Why This Easy Blueberry Crumble Pie Works
The flavor. If you are a big blueberry dessert fan, then this is blueberry crumble pie recipe is one you will want to add to your must-bake list! It's perfectly sweetened with fresh, plump blueberries, topped with a brown sugar crumble mixed with rolled oats, and baked in a really good homemade buttery pie crust!
The consistency. Each bite gives you a wonderful balance of the blueberry pie filling, brown sugar crumble, and homemade buttery pie crust that's flaky and delicious! For the ultimate treat, top off a slice with vanilla bean ice cream! So good!
Easy to make. This is an easy blueberry pie recipe that you can make both the pie crust and the brown sugar crumble in advance. You can even made and freeze the pie to enjoy for later if you'd like!
Let's Talk Ingredients!
Below are the staple ingredients you'll need to make this easy blueberry crumble pie.
- Fresh Blueberries. 5 cups of fresh blueberries are needed. I do not recommend using frozen blueberries because of the excess liquid that can make your pie pretty soggy! If you only have the option to use frozen, however, make sure to bring them to room temperature in a colander or sifter first to allow as much of the liquid to drain off.
- Unsalted Butter. You'll need this for both the pie crust and the brown sugar crumble. It should be very cold and cubed too.
- Domino® Golden Sugar. This is a less processed, cup-for-cup replacement for white granulated sugar that has a light golden brown color that gives you just a hint of molasses flavor. Domino® Golden Sugar bakes and dissolves just like granulated white sugar too!
- Domino® Light Brown Sugar. With subtle caramel and molasses flavors, this is the star ingredient in the brown sugar crumble topping!
- Rolled Oats. These are basically the same thing as old-fashioned oats. I would not use the quick 1-minute oats for this recipe.
- Lemon Juice and Zest. These are needed for the blueberry pie filling. Using 1 medium-size lemon will do the trick. Don't skip the zest!
- Cinnamon and Salt. You will need ground cinnamon for the brown sugar crumble topping and salt for the all-butter pie crust and topping.
- All-Purpose Flour. The only ingredient to be found in each part of this recipe! The bulk of the all-purpose flour is needed for the pie crust, followed by ⅓ cup for the crumble topping, and ¼ cup for the blueberry pie filling.
- Arrowroot Powder. Along with the all-purpose flour, this helps to thicken the blueberry pie filling. You can also use a 1:1 amount of cornstarch if arrowroot powder is not readily available.
- Ice Cold Water. What brings the beautiful, flaky pie crust together! Make sure it is super cold!
- An Egg. This is only used for the egg wash which gets brushed along the sides, bottom, and edges of your unbaked pie crust.
4 Ways to Avoid a Soggy Bottom Pie Crust
- Go With a Metal Pie Plate. To get a non-soggy bottom blueberry crumble pie crust I recommend using a metal pie plate.
- Chill Your Pie Crust. For the best results, chill your pie crust for a minimum of 1 hour before rolling it out. After rolling it out and placing it in the pie plate, I recommend chilling it in either the refrigerator or freezer while you make the rest of the pie.
- Bake Your Pie on a Preheated Jelly Roll Pan. You can also use a baking sheet or, my preference, a baking steel (for pizza). Place the jelly roll pan on the middle rack, then preheat the oven. Once preheated, place the pie directly on top. I do this when not par or blind baking my pies!
- Egg Wash the Unbaked Bottom Pie Crust. Before adding your blueberry pie filling, brush on a thin layer of egg wash. This helps provide a barrier between the crust and the filling. Don't forget the pie crust edges!
Recommended Pie Making Tools
Blueberry Crumble Pie FAQs
Basically, yes they are essentially the same thing. You can use either in this recipe. I would not recommend using the quick 1-minute oats though.
You will need 1, 9-inch pie plate. Deep dish style is not needed.
This is super simple to do and gives your pie crust a nice golden brown edge!
For the egg wash, whisk 1 egg - OR - 1 egg white + 1 tablespoon of water in a small bowl. Use a pastry or silicone brush to apply to the edges of your pie crust and/or pie crust bottom of the unbaked pie crust.
1. Use a metal pie plate.
2. Chill your pie crust.
3. Bake your pie on a preheat jelly roll pan or baking sheet.
4. Apply egg wash to the sides and bottom of the unbaked pie crust.
I do not recommend using frozen blueberries because of the excess liquid that can make your pie pretty soggy! If you only have the option to use frozen, however, make sure to bring them to room temperature in a colander or sifter first to allow as much of the liquid to drain off.
Yes! To freeze blueberry crumble pie it should be fully baked and completely cooled and set. Wrap it 2-3 times in plastic wrap and then add a layer of aluminum foil. With a permanent marker, write what it is on the foil with the date it was made. Frozen blueberry pies will be good for up to a month in the freezer.
The recommended baking times for this recipe is 425ºF for 25 minutes, reducing it to 350ºF to bake for an additional 30-40 minutes. The pie should be placed on a preheated jelly roll pan or baking sheet on the middle rack of your oven.
Enjoy These Other Treats Made with Domino® Golden Sugar!
Blueberry Crumble PieAuthor:
All-Butter Pie Crust
- 1 ¼ cups All-Purpose Flour
- 2 tsp Domino® Golden Sugar
- ½ tsp Salt
- ½ cup Unsalted Butter, very cold and cubed
- ¼ cup Ice Cold Water
Brown Sugar Crumble
- ⅓ cup All-Purpose Flour
- ¼ cup Domino® Light Brown Sugar
- ¼ tsp Ground Cinnamon
- ⅛ tsp Salt
- ⅓ cup Unsalted Butter, very cold and cubed
- ⅓ cup Rolled Oats
Blueberry Pie Filling
- 5 cups Fresh Blueberries
- ⅔ cup Domino® Golden Sugar
- ¼ cup All-Purpose Flour
- 2 tbsp Arrowroot Starch
- 1 tsp Lemon Zest
- 1 tbsp Lemon Juice
Garnish (for pie crust edge)
- Domino® Golden Sugar or Sparkling Sugar
For the All-Butter Pie Crust
- Combine the all-purpose flour, Domino® Golden Sugar, and salt in a food processor and pulse to combine. Add in the cold, cubed unsalted butter and pulse until the mixture forms. You should see mostly small pea-sized pieces of butter within the mixture. A few larger-size pieces are okay too. Add in the ice-cold water and pulse a few times to combine.
- Place the pie dough onto a lightly floured, clean surface. Pat into a 1″- 1 ½″ thick disc, then double wrap it tightly in plastic wrap and place in the coldest part of your refrigerator (usually the back) for a minimum of 1 hour.
For the Brown Sugar Crumble
- Combine the all-purpose flour, Domino® Light Brown Sugar, ground cinnamon, and salt in a food processor and pulse until combined. Add in the cold, cubed unsalted butter and pulse until the mixture forms a crumble. Add in the rolled oats last and pulse a few times to combine. Set to the side.
For the Blueberry Pie Filling
- In a large mixing bowl, stir together the fresh blueberries, Domino® Golden Sugar, all-purpose flour, arrowroot powder, lemon zest, and lemon juice. Set to the side.
Assembling the Blueberry Crumble Pie
- Adjust your oven rack to the middle or center position, placing a jelly roll pan or baking sheet on top of the rack. Preheat the oven to 425ºF.
- Roll out the pie crust and place it into a 9-inch pie plate. Trim off any excess pie crust, then fold under, and crimp as desired. Brush the pie crust edge, sides, and bottom with the egg wash. If desired, sprinkle the edges with some Domino® Golden Sugar or sparkling sugar.
- Using a spoon, transfer the chilled blueberry filling into the pie crust. Top with the brown sugar crumble.
- Place the pie onto the preheated jelly roll pan or baking sheet and bake for 15 minutes at 425ºF.
- Leaving the pie in the oven, reduce the oven temperature to 375ºF and bake for an additional 30-40 minutes. With 15-20 minutes left of baking, you can choose to cover the top of the pie with a sheet of aluminum foil to prevent the crust and crumble from over-browning.
- Remove the pie from the oven and allow it to cool on a wire rack completely for 3 hours before serving. To allow the pie filling to set even further, you can place the pie in the fridge after cooling to chill for an additional 1-2 hours or overnight.