Blueberry Crumb Pie
This blueberry crumb pie is made with a buttery flaky crust, a sweet blueberry center, and a sweet crunchy crumble!
Servings: 1 pie
- 1 homemade or pre-made pie crust I will link my pie crust in the recipe notes
- 5 cups blueberries fresh or if frozen see post for tips
- zest of one large lemon
- 1/2 cup sugar
- 1 tbsp of lemon juice
- 3/4 cup unbleached flour
- 4 tbsp corn starch
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup unbleached flour + 2 tbsp
- 1 stick melted butter
- 1/3 cup sugar
- 1/2 tsp cinnamon
Make pie crust or use a pre-made crust. (I will link my pie crust in the recipe notes)
If you make the crust. Roll out the dough on a floured surface a little bigger than your pie dish. Carefully transfer the dough to the pie dish pressing the dough onto the bottom and up the sides. Crimp the edges decoratively. Take a fork and pierce and few holes in the bottom and set it in the fridge.
Pre-heat the oven to 375 then make the filling.
In a large bowl, add the blueberries. Sprinkle evenly with flour and mix well. Mix in corn starch and sugar and mix well.
Mix in the lemon juice and the lemon zest and mix well. Add salt, cinnamon, and nutmeg and mix well. Set aside and make the crumb topping.
In a medium bowl mix together flour, sugar, and cinnamon.
Melt the butter and mix in until there are no dry ingredients.
Remove pie crust from the fridge and pour in blueberry mixture.
With your fingers or a spoon, evenly top the pie with the crumble.
Bake at 375 for about an hour and 10 minutes or until filling is bubbling and the top is golden brown.
Remove from the oven and allow to cool for 2-3 hours or cover and cool overnight.
If you cut this while it is still warm the middle won't be set all the way but it will still be delicious.
You can find my homemade pie dough recipe here