Blueberry Crumble Pie

If I had a dollar for every time that I made this dessert, I would be a MILLIONAIRE. I picked a ton of fresh blueberries in July and can’t think of a better use of them than this blueberry crumble pie. It is a crowd FAVORITE and always demolished within minutes!

Start by making the crust. This is the softest, most flavorful pie crust recipe I have ever made and it uses only butter! No weird vegetable oils or Crisco here.

Slice the cold butter into chunks and throw it in the food processor along with you flour, sugar, and icy water. If necessary, you may need to add more water until you reach the desired consistency.

Turn out the dough onto a floured surface and begin to roll it out to the size of your pie pan.

Once your crust is prepared, set aside and start on the filling!

These are my freshly-picked blueberries. Aren’t they gorgeous?

Add the blueberries and other ingredients into a saucepan. If you need to, feel free to add a bit more cornstarch to make sure it thickens up,

Finally, make your crumble topping, sprinkle it liberally on top (the more crumble, the better!) and then bake it!

I love eating it fresh out of the oven with a scoop of homemade ice cream.

Can you say “Yum?”

Print Recipe

Blueberry Crumble Pie

Servings

Ingredients

Pie Crust

• 1 1/8 cup flour
• 1/2 tablespoon sugar
• 1/2 teaspoon salt
• 6 tablespoons butter chilled and cubed
• 3 tablespoons ice-cold water

Blueberry Filling

• 3 cups blueberries frozen or fresh
• 1/8 cup water
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch

Crumble Topping

• 3/4 cup flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup butter softened

Servings Ingredients Pie Crust 1 1/8 cup flour 1/2 tablespoon sugar 1/2 teaspoon salt 6 tablespoons butter chilled and cubed 3 tablespoons ice-cold water Blueberry Filling 3 cups blueberries frozen or fresh 1/8 cup water 3/4 cup granulated sugar 2 tablespoons cornstarch Crumble Topping 3/4 cup flour 1/4 cup granulated sugar 1/4 cup brown sugar 1/3 cup butter softened

Instructions

Pie Crust

1. Whisk flour, sugar, and salt in a bowl. Using a food processor, two forks, or your fingers, cut butter into flour mixture, forming pea-size crumbles. Add water; work dough until smooth but with visible flecks of butter. Turn dough out onto a smooth surface, dust with flour, and roll out into pie pan.

Blueberry Filling

1. Combine all ingredients in a saucepan. Bring to a boil, stirring constantly, reduce heat and simmer until thickened. Pour into pie crust.

Crumble Topping

1. Blend all ingredients together and crumble on top of pie. Bake at 350 degrees for 25-30 minutes, or until topping is slightly browned and crust is cooked through.

Recipe Notes

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