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Homemade Blueberry Crumble Pie

Homemade blueberry crumble pie with a buttery pie crust and a golden streusel-style topping. Juicy blueberries thicken with cornstarch until the filling bubbles, then you cool to get clean slices.
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Prep Time 25 minutes
Cook Time 50 minutes
cooling 2 hours 5 minutes
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pie crust and blueberry filling
  • 1 refrigerated pie crust
  • 5 cup fresh or frozen blueberries
  • 0.75 cup granulated sugar
  • 0.25 cup cornstarch
  • 1 tbsp lemon juice
  • 0.25 tsp salt
Crumb topping
  • 1 cup all-purpose flour
  • 0.33 cup packed brown sugar
  • 0.5 tsp ground cinnamon
  • 0.5 cup cold unsalted butter, cubed Keep butter cold for the coarsely crumbly texture.

Equipment

  • 1 sheet pan

Method
 

Prepare and fill
  1. Preheat the oven to 400°F. Press the pie crust into a 9-inch pie dish and crimp the edges, making sure the crust sits evenly.
Make the blueberry filling
  1. Toss the blueberries with the granulated sugar, cornstarch, lemon juice, and salt until the berries look evenly coated. Pour the mixture into the prepared crust, filling to the top and leveling the surface.
Make the crumb topping
  1. Combine the flour, packed brown sugar, and ground cinnamon in a mixing bowl. Cut in the cold unsalted butter until coarse crumbs form, with some larger clumps for crunch.
Assemble
  1. Sprinkle the crumb topping generously over the blueberry filling. Cover the filling completely, distributing crumbs to the edges so they brown evenly.
Bake
  1. Bake for 45–50 minutes at 400°F, tenting with foil if the top browns too quickly. Continue until the filling is bubbling in the center and around the edges.
Cool and slice
  1. Cool the pie for at least 2 hours before slicing to let the filling set. For the cleanest cuts, wait until the filling is no longer actively bubbling and the pie looks set in the center.

Notes

For best thickening, let the pie cool fully (at least 2 hours); the cornstarch needs time to set. Store covered in the refrigerator up to 4 days. Freeze baked pie for up to 2 months (slice after thawing for easiest serving). For a less sweet version, reduce the granulated sugar by 2–3 tbsp while keeping cornstarch the same.