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Homemade Blueberry Crumble Pie

Homemade blueberry crumble pie with a flaky 9-inch crust and a thick, bubbly blueberry filling. Finished with a buttery cinnamon oat crumble that turns golden and crisp in the oven.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 unbaked 9-inch pie crust Use store-bought or homemade, fitted to a 9-inch plate.
Blueberry Filling
  • 6 cup fresh blueberries Use fresh for best flavor and juice.
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 0.25 cup cornstarch Helps the filling thicken into a jammy consistency.
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
Crumble Topping
  • 1 cup all-purpose flour
  • 0.5 cup brown sugar
  • 0.5 cup old-fashioned oats
  • 1 tsp cinnamon
  • 0.5 cup cold unsalted butter, cubed Keep cold so the crumble stays sandy and crisp.

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare the crust
  1. Preheat the oven to 375°F (190°C). Position an oven rack in the lower-middle so the bottom crust bakes through.
  2. Place the pie crust into a 9-inch pie plate. Gently press it into the corners and set aside.
Make the blueberry filling
  1. In a large bowl, combine fresh blueberries, granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and cinnamon. Stir until the berries are evenly coated and the cornstarch looks distributed.
  2. Pour the filling into the prepared crust. Spread into an even layer so it bakes consistently.
Make the crumble topping
  1. In another bowl, mix all-purpose flour, brown sugar, old-fashioned oats, and cinnamon. Stir until the dry ingredients are uniform.
  2. Cut in the cold unsalted butter until crumbly. Stop when the mixture forms clumps and sandy crumbs with no large butter chunks.
  3. Sprinkle crumble topping evenly over the blueberries. Make sure the surface is fully covered to prevent some berries from drying out.
Bake the pie
  1. Place the pie on a baking sheet. The sheet catches drips and helps the crust cook evenly.
  2. Bake for 50–60 minutes until golden and bubbly. Cover the edges with foil if browning too quickly.
  3. Cool completely before slicing. Let the filling set so it holds its shape instead of running.
Serve
  1. Serve as slices. Pair with whipped cream or vanilla ice cream for extra contrast to the warm, jammy berries.

Notes

For the best set, cool the pie completely—aim for at least 2 hours—so the cornstarch thickens fully. Store covered in the refrigerator up to 4 days; reheat slices at 325°F (160°C) for 10–15 minutes. Freeze the baked pie up to 2 months (wrap tightly); thaw overnight in the fridge. For a lighter option, use a reduced-sugar pie crust or swap part of the sugar with a 1:1 baking sweetener in the filling.