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Homemade Blueberry Crumble Pie

Homemade blueberry crumble pie with juicy blueberries and a buttery cinnamon oat crumble that bakes until golden and bubbling. Classic summer fruit pie built with a pre-baked-ready crust and a crunchy top you can slice after cooling.
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Prep Time 25 minutes
Cook Time 55 minutes
cooling 3 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Blueberry Filling
  • 1 unbaked 9-inch pie crust
  • 6 cup fresh blueberries
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar
  • 3 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
Crumble Topping
  • 1 cup all-purpose flour
  • 0.75 cup old-fashioned oats
  • 0.5 cup light brown sugar
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, melted

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and Prep
  1. Preheat the oven to 375°F (190°C). Place a sheet pan on the middle rack so it preheats too, for better bottom-bake.
  2. Place the pie crust into a 9-inch pie plate and crimp the edges. Set aside to fill.
Make the Blueberry Filling
  1. In a large bowl, stir together blueberries, granulated sugar, light brown sugar, cornstarch, lemon juice, lemon zest, vanilla extract, ground cinnamon, and salt. Mix until the berries are coated and the starch is evenly distributed.
  2. Transfer the filling into the prepared crust. Spoon everything in, including any thickened juices in the bowl.
Make the Crumble Topping
  1. In a second bowl, combine all-purpose flour, old-fashioned oats, light brown sugar, ground cinnamon, and salt. Break up any clumps so the topping bakes evenly.
  2. Pour in the melted unsalted butter and mix until crumbly. The mixture should look like damp sand with loose crumbs.
Assemble and Bake
  1. Evenly sprinkle the crumble topping over the blueberries. Cover the surface fully so the berries bubble through the gaps.
  2. Bake for 50–60 minutes at 375°F (190°C). The filling should bubble around the edges and the topping should turn golden brown.
Cool and Serve
  1. Cool the pie for at least 3 hours before slicing. This sets the blueberry filling for clean slices.

Notes

For the best set, cool the pie until the center is no longer warm to the touch—rushing it can make the filling run. Store covered in the refrigerator up to 3 days; freeze slices up to 2 months (thaw overnight in the fridge). For a lower-sugar option, use a 1:1 baking-style sugar substitute for the granulated and brown sugars.