This blueberry crumble pie is everything I want in a summer dessert: jammy, juicy blueberries, a crisp and buttery oat topping, and a flaky crust that holds it all together without turning soggy. It’s the kind of pie that makes people quietly go back for seconds. You know the type.

Why I Keep Coming Back to This Pie

I’ve baked a lot of pies in my kitchen—some great, some… blueberry soup disasters. This one? It’s that sweet spot between a classic pie and a berry crisp, and honestly, I’m hooked. I’ve served it at weekend get-togethers, lazy Sunday brunches, and even as a breakfast treat with coffee (don’t judge me, it has oats). It’s just the kind of pie that makes summer feel like summer.

What makes this pie special? It’s got that old-school fruit pie feel but without the fuss of a top crust. Instead, we load it with a golden oat crumble that crisps up like a dream. And when you serve it with a scoop of cold vanilla ice cream over that warm blueberry filling—well, that’s happiness in a bowl.

The Three Layers That Make This Pie Magic

1. The Pie Crust

Let’s talk crust. This pie needs a solid, no-nonsense crust that can carry all that juicy fruit without giving up halfway. I usually go with my favorite butter-based pie crust that bakes up golden and flaky. Pro tip? Use a glass pie dish—it makes it easy to peek at the sides and bottom to see if the crust has browned properly.

You don’t need to worry about weaving lattice or any fancy top designs here (bless!). Just crimp the edges nicely and let the crumble topping do the talking.

After rolling the dough into the pan, I always chill it in the fridge while working on the filling. A cold crust going into a hot oven = crisp bottom guaranteed.

2. The Blueberry Filling

Here’s where things got tricky for me the first few times. I wanted that perfect jammy blueberry consistency—not soupy, not dry. Just juicy enough to feel like a pie but not so runny that it leaks out when you slice it.

The trick that worked for me? A mix of cornstarch and flour. I usually lean on cornstarch for fruit pies, but in this recipe, all that buttery crumble on top needs a bit more stability. Flour helps give the filling some body without taking away the fresh blueberry flavor.

I use fresh blueberries when they’re in season (nothing beats them), but frozen works too. Just don’t thaw them—toss them in frozen to keep the moisture in check.

3. That Buttery Crumble Topping

This topping is basically the star of the show. Think brown sugar, oats, cinnamon, flour, and cold butter all rubbed together until it forms the perfect crumbly mix. I like to add the oats at the end to keep them from breaking down—whole oats give the top that chewy, rustic texture I love.

Don’t skimp on the topping. You want a nice thick layer that crisps up and balances the soft filling underneath. I pile it on generously—too much is just enough here.

I always keep the butter super cold before cutting it in. If the kitchen’s warm, I even stick the bowl in the fridge between steps. Cold butter = crisp topping.

Chill It Between Steps (It Really Helps)

One habit I’ve picked up over the years? Keep everything cold as you assemble. Roll out your crust, press it into the dish, and chill. Make your filling, dump it in, and chill. Prep the crumble and sprinkle it over—and chill again if you’ve got the time. It sounds like extra work, but it’s not. It helps the butter stay solid until it hits the oven, which gives you the texture we’re after: crisp crust, not soggy; crumbly top, not greasy.

Serving Tip: Let It Cool Down (If You Can Wait)

You’ll be tempted to slice into it while it’s still warm—and I get it—but if you want clean slices, let it cool completely. I usually bake this pie in the morning and serve it in the evening, or even better, the next day. It sets beautifully, and the flavor deepens a bit too.

If you’re serving it warm, expect it to be messy (still delicious). Just top with vanilla ice cream and let it melt into the crumble topping. Total bliss.

How I Serve This Pie

With ice cream – Vanilla is a classic, but lemon or cinnamon ice cream pairs beautifully too.
As a brunch treat – A small slice with Greek yogurt and coffee? Yes, please.
For potlucks and parties – It travels well and always disappears from the dessert table.
Next-day breakfast – Cold straight from the fridge or warmed up with whipped cream—either way, I’m not sharing.

How to Store It

Once the pie is fully cooled, I cover it loosely with foil or plastic wrap and keep it in the fridge. It lasts about 3–4 days, but I doubt it’ll stick around that long.

To reheat, I pop individual slices in the microwave or warm the whole pie (uncovered) in a low oven just until heated through.

Yield: 10

Blueberry Crumble Pie

There’s something so nostalgic about a warm blueberry pie with a golden, buttery crumble on top.

Prep Time 3 hours

Cook Time 1 hour

Total Time 4 hours

Ingredients

For the filling:

5 ½ cups fresh blueberries (about 780g)
½ cup granulated sugar
⅓ cup all-purpose flour
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1 homemade pie crust (you’ll only need one half of a standard 2-crust batch)

For the crumble topping:

½ cup packed brown sugar (light or dark)
6 tablespoons all-purpose flour
½ teaspoon ground cinnamon
5 tablespoons unsalted butter, very cold and cubed
½ cup old-fashioned rolled oats

Instructions

Start by preparing your favorite homemade pie crust and let it chill in the fridge while you get the rest ready.
In a large bowl, gently toss the blueberries with sugar, flour, cornstarch, lemon juice, and zest. It’ll look a bit dry or powdery at first, but don’t worry—it’ll turn juicy as it bakes. Pop this blueberry mixture into the fridge while you roll out the crust.
Preheat your oven to 400°F (204°C). On a floured surface, roll out the chilled pie dough into a 12-inch circle. Carefully place it into a 9-inch pie dish and press it into the edges. Pour in the blueberry filling, leaving behind any excess liquid that’s settled at the bottom of the bowl. Crimp or flute the edges of the crust for that classic homemade look. Chill the pie in the fridge while you make the topping.
For the crumble, mix together brown sugar, flour, and cinnamon in a bowl. Cut in the cold butter using a pastry cutter or your fingers until the texture resembles coarse crumbs. Stir in the oats and scatter the mixture generously over the blueberry filling.
Place the pie on a baking sheet to catch any bubbling juices and bake for 25 minutes. Without removing the pie from the oven, reduce the temperature to 375°F (190°C) and continue baking for another 30–35 minutes. If the crust edges start to brown too quickly, cover them with a pie shield or foil. You can also tent the whole pie loosely with foil if the crumble is getting too dark.
Once done, let the pie cool on the counter for at least 3 hours. This step is key—cooling allows the filling to set up properly so it slices cleanly. Serve with whipped cream or a scoop of ice cream if you're feeling indulgent.

Notes

Keep leftovers covered tightly in the fridge for up to 5 days.
Baked pie freezes well for up to 3 months. Let it thaw in the fridge overnight and bring to room temp before serving.
You can also freeze the prepared filling or extra pie crust separately for later use.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 300Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 15mgSodium 77mgCarbohydrates 50gFiber 3gSugar 28gProtein 3g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Common Questions (That I’ve Been Asked More Than Once)

Can I use frozen blueberries?
Yes! Just toss them in frozen—don’t thaw. Thawing releases too much moisture.

Can I make this gluten-free?
You can try it with a gluten-free crust and substitute a gluten-free flour blend in the crumble and filling. Just keep an eye on texture—some blends soak up more liquid.

Can I make it ahead of time?
Absolutely. I often bake it a day in advance. Let it cool, cover, refrigerate, and bring to room temperature before serving.

Do I have to crimp the crust?
Technically no, but it makes the pie look prettier and helps seal the edges. Plus, it’s satisfying to do.

If you’ve got blueberries piling up or just need a dessert that feels like summer on a plate, give this crumble pie a try. It’s cozy, fruity, buttery, and honestly, the kind of thing you’ll end up craving long after blueberry season ends.

Let me know how yours turns out—I’m always happy to chat pie.

Try other Crisp recipes: