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This Blueberry Pie is made with sweet, juicy blueberries in a flaky pastry crust. The streusel topping adds extra texture and flavor.
Why You’ll Love This Recipe!
Perfect combination. Do you prefer a fruit crisp or a fruit pie? On one hand I love a fruit crisp because I love the crunchiness of the streusel like topping that goes on top of it. On the other hand I love a good pie too and a nice buttery, flaky crust.
Well, with today’s recipe you no longer have to choose one over the other. You can have both in one amazing fresh blueberry pie.
Versatile. The lemon juice and zest give the blueberries a nice fresh flavor and blueberry and lemon go together perfectly. If you aren’t a lemon fan, leave it out.
Easy. There is no peeling, chopping, hulling, pitting or prepping the fruit!
Ingredients Needed
- Unbaked Pie Crust, large enough for a 9in pie pan
- Brown Sugar
- All Purpose Flour
- Cornstarch
- Lemon
- Blueberries, fresh or frozen
- Rolled Oats
- Cinnamon
- Butter
How to Make Blueberry Pie
- I started with my Perfect Pie Crust to make a flaky, buttery crust. The recipe makes two crusts so you can either cut the recipe in half or freeze the second one for later.
- Place the pie dough into a 9 inch pie dish and flute the edges.
- Par bake the crust to keep it from getting soggy from the liquid the berries make when they are cooked. Bake your crust at 350 degrees F for 5 minutes before filling it with fruit.
- In a large bowl, combine 1/2 C brown sugar, flour, cornstarch, lemon zest and lemon juice.
- Add in blueberries and stir to coat.
- Place blueberry pie filling into par baked crust.
- In another bowl, combine 2/3 C brown sugar, oats, flour, cinnamon and butter.
- Cut butter in until mixture is crumbly.
- Sprinkle crumb mixture onto top of pie filling.
- Bake for 30-40 minutes in preheated oven until top is golden brown and fruit is bubbling and hot.
- Cool on a rack. This will give the juices some time to thicken up. If you cut into the pie while it is still hot, it will be runny, but still delicious.
Tips
- If you are not a lemon fan, you can leave the lemon juice and zest out. I think it just brightens the flavor of the blueberries.
- Be sure and mix the blueberries with the flour mixture until there is no dry flour showing. This will help ensure you don’t have a runny pie.
- The streusel topping should keep the juices in the pie but to make sure, place a baking sheet under the pie in the oven to catch any overflow.
Frequently Asked Questions
Does blueberry pie need to be refrigerated?
It can be stored at room temperature or covered in the refrigerator. It will last a few days longer if refrigerated.
Can I make this pie ahead of time?
This is a great make ahead pie as it gives the juices plenty of time to cool down and thicken up. Make it the day before serving and let it sit overnight. You can also make the pie crust ahead of time and store in the refrigerator for 4-5 days or in the freezer for up to 3 months.
After the pie is baked you can freeze it for up to 3 months. Before serving, thaw overnight in the refrigerator and bring to room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Can I use frozen blueberries instead of fresh?
I prefer to use fresh blueberries but you can use frozen. Use them frozen and realize the pie will need to cook several minutes longer.
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Blueberry Pie Recipe
Ingredients
- 1 unbaked pie crust 9 inch
- 1/2 cup brown sugar
- 1/3 cup flour
- 2 Tbsp cornstarch
- 2 tsp grated lemon zest
- 1 Tbsp lemon juice
- 4 cups blueberries fresh preferred
Crumb Topping
- 2/3 cup brown sugar packed
- 3/4 cup rolled oats
- 1/2 cup flour
- 1/2 tsp cinnamon
- 6 Tbsp butter
Instructions
- Make pie crust according to my Perfect Pie Crust Tutorial. This recipe only requires one crust and the recipe makes two, so cut it in half if you are only make one pie.
- Preheat oven to 375 degrees F
- Place pie crust in bottom of 9 inch pie plate.
- Par bake the pie crust for 5 minutes in the oven to help prevent it from getting soggy.
- In a bowl, combine 1/2 C brown sugar, flour, cornstarch, lemon zest and lemon juice.
- Add in blueberries and stir to coat.
- Place blueberries in par baked crust.
- In another bowl, combine 2/3 C brown sugar, oats, flour, cinnamon and butter.
- Cut butter in until mixture is crumbly.
- Spread crumb mixture onto of pie filling.
- Bake for 30-40 minutes in preheated oven until top is browned.
- Cool on a rack.
Tips & Notes:
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Katie says
Did you par bake the crust with pie weights or does the crust not shrink?
Leigh Anne says
I did not use pie weights. Just poked a few holes in the crust with a fork before I par baked
Jacki says
This pie is fantastic. I’m not a blueberry pie fan -most are gluey, pasty blobs of mash encased in a soggy crust, but this one absolutely rocks! It’s delightful! I made three- yes three of these because they are so good. The lemon zest totally makes the flavor pop, the blueberries stayed berries- they didn’t explode or deflate or run or ooze all over the world. The topping has a great flavor and basically this is a perfect pie. I love it.
capturing joy with kristen duke says
Blueberries are my fave!!
Lolly Jane says
This looks amazing! Love that you can use fresh or frozen blueberries!