Blueberry Crumble Pie

Blueberry Crumble Pie

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Lauren Conforti


John has perfected this recipe over 30 years! Blueberry pie is his favorite.


★★★★★ 1 vote



  • 1/2
    recipe pie crust, enough for bottom crust only. see recipe)

  • 5 c
  • 3/4 c
  • 1/3 c
  • 2 tsp
    lemon zest, grated
  • 1 Tbsp
    lemon juice

  • 2/3 c
    brown sugar
  • 1/2 c
  • 3/4 c
    rolled instant oats
  • 1/2 tsp
  • 6 Tbsp
    butter, cold
  • ·
    ice cream or whipped cream (optional)

How to Make Blueberry Crumble Pie


  1. Make a bottom pie crust (see recipe) and allow to rest in the refrigerator.
  2. Preheat oven to 375F. Roll & press pie crust into sprayed pie plate. Prick the bottom & sides with a fork to ventilate. Blind bake pie crust empty (fill with dry beans or pie weights on a sheet of parchment paper) for 10-15 minutes. Cover the crust edges with a pie crust protector or aluminum foil. Remove from oven.
  3. In a large bowl, mix blueberries, sugar, flour, lemon zest & lemon juice.
  4. In another medium bowl, mix brown , flour, rolled oats & cinnamon. Cut in cold butter pieces with a fork until you have large crumbles.
  5. Pour blueberry filling into prepared pie crust & top with sugar-oat topping mix.
  6. Bake 30-40 minutes until top & crust is golden brown. Great served warm topped with ice cream or whipped cream.

Printable Recipe Card

About Blueberry Crumble Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American

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