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Blueberry Crumb Pie

April 8, 2017

I’m a little obsessed with this one.

Blueberry Crumb Pie ImageI’m going to be honest with you. I wasn’t always a pie person…I would actually pass on pie. I know! It seems a bit ridiculous given that blueberry pie, well any pie for that matter, is SO good.

Perhaps it was my youth and my love for Oreo cookies that got in the way. But now…

NOW…I’m obsessed.

Blueberry Crumb Pie pictureAre you also obsessed? There is no dessert out there that is more comforting than a piece of warm crumbly pie.

This blueberry crumb pie is outrageously delicious, it’s absolutely beautiful, and it’s so so satisfying.

The crust is buttery yet flaky, the filling is quite possibly the most gorgeous color ever, and the crumb topping is crunchy and sweet.

Blueberry Crumb Pie pictureCinnamon and brown sugar are the key ingredients in this pie. They make it taste comforting…you know what I mean?

I think I made this pie on a Tuesday and it was gone on Thursday…thanks to Vin and me…and his brother. Thank God Nick came over, otherwise there would be another piece in my belly.

Blueberry Crumb Pie pictureThis pie can be made year round thanks to frozen blueberries. I actually liked using frozen versus fresh – the filling seemed to set up better, but don’t worry, fresh will work, too.

Your house will smell AMAZING so if you’re looking to have company over, make this in the morning so your house smells like a mixture of butter, cinnamon and blueberries! Someone needs to make that candle.

Blueberry Crumb Pie ImageI can’t wait to try this pie with apples, peaches, and rhubarb…I can only imagine!

You can serve it warm, room temperature or cold.

I am not going to lie to you…it does have a few steps but each step is easy. I enjoyed the process though, and the end product is SO worth it. Please don’t let the recipe overwhelm you. If you don’t feel like making your own pie crust, you could totally use store-bought crust. I’ve done this plenty of times when I’m just not in the mood.

Blueberry Crumb Pie pictureAlthough…I am totally in the mood for this pie…always.

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Blueberry Crumby Pie | www.stuckonsweet.com

Blueberry Crumb Pie
 
Save Print
Prep time
2 hours 30 mins
Cook time
1 hour 15 mins
Total time
3 hours 45 mins
 
Stuckonsweet.com: Jessica from www.stuckonsweet.com
Recipe type: Dessert
Serves: 1 pie
Ingredients
Pie Filling
  • 5 cups frozen or fresh blueberries
  • ⅓ cup brown sugar
  • 5 tablespoons all-purpose flour (divided. 1 tablespoons will be used for bottom of the crust)
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla
  • 1 tablespoon granulated sugar (will be used for bottom of the crust)
Crumb Topping
  • ¾ cup all-purpose flour
  • ⅓ cup brown sugar
  • ⅓ cup granulated sugar
  • 1 teaspoon of cinnamon
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, cold and cut into cubes
Pie Crust (makes two crusts)
  • 2½ cups all-purpose flour (spooned then leveled)
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, cut into small cubes
  • ¾ cup chilled vegetable shortening (measure and put in freezer for 15 minutes)
  • ½ cup ice water
Other ingredients
Instructions
  1. To make the pie crust, mix together flour and salt in a large bowl. Add cubed butter and shortening - when you add the shortening add it in spoonfuls so there are chunks of shortening in the flour - It will be easier to incorporate this way. Using a pastry blender or two forks, cut the fat into the flour until it pea size crumbs form.
  2. Next add cold water 1 tablespoon at a time stirring the mixture with a fork until large clumps form. It's okay if there are a few crumbles at the bottom. Only add as much water as the dough needs otherwise the dough will be too wet. Once the dough forms into larger clumps, pick it up with your hands and pack it together to form a ball. Cut the dough in half (makes two crusts), wrap each half in plastic wrap and form into a disc. Chill dough for at least 2 hours.
  3. Once dough has chilled. Roll it out on a floured surface, starting in the center and turning after each roll, until it's large enough to hang 1 inch past your pie crust pan. Gently press dough into pan. Cut any overhang with a sharp knife. Use your fingers to pinch the edge together so it looks even. Prick dough with a fork several times then place a piece of parchment paper over top and fill the pan with pie weights, unbaked beans or rice. Bake in a pre-heated 350 degree oven for 15 minutes. Remove pie and set aside.
  4. To make the filling mix all of the ingredients in a large bowl.
  5. To make the crumb topping mix together flour, granulated sugar, brown sugar, salt and cinnamon. Add the butter and use your fingers or a pastry blender to combine until crumbly.
  6. Sprinkle 1 tablespoon flour and 1 tablespoon sugar on the bottom of the baked crust. Add the blueberry filling mixture then top with the crumb topping. Bake in a pre-heated 375 degree oven for 50-60 minutes or until bubbly. Watch carefully so the edges do not burn. Let cool completely before cutting.
3.4.3177

Recipe from Williams Sonoma. Crust Recipe slightly adapted from Sally’s Baking Addiction

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30 Comments
Filed Under: Christmas, Desserts, Holidays, Pies and Tarts, Thanksgiving

Previous Post: « Lemon Garlic Ravioli and Broccoli Bake
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Reader Interactions


Comments

  1. Janice

    December 11, 2020 at 10:26 pm

    This is truly the best blueberry pie I have ever eaten. The blueberries retain their shape and flavor.

    Reply
    • Jessica Erin

      December 13, 2020 at 4:52 pm

      Thank you! Glad you enjoyed it!

      Reply
  2. Marilyn

    August 2, 2020 at 12:04 pm

    Just checking before I make this, it calls for 1 Tablespoon not teaspoon of vanilla.? It seems like a lot.

    Reply
    • Jessica Erin

      August 3, 2020 at 2:13 pm

      I tend to add more vanilla than what is typical. 🙂 if you want to do less, that will work just fine, too!

      Reply
  3. Gayle

    January 2, 2019 at 8:55 am

    A winner but crust stuck to parchment paper

    Reply
    • Jessica Erin

      January 2, 2019 at 7:58 pm

      that’s too bad! Try spraying with non-stick spray next time. Parchment paper usually prevents sticking.

      Reply
      • Gayle

        January 19, 2019 at 2:47 pm

        Thank you!!

        Reply
  4. STEPHEN Dattilio

    December 6, 2018 at 5:21 pm

    this pie is amazing, I made one with the original recipe and since I had extra pie dough I made one with mixing some granola in with the crumb topping it was even more amazing. I served it up with a dollop Frozen vanilla Yogurt and whipped cream.

    Reply
    • Jessica Erin

      December 8, 2018 at 12:34 pm

      wonderful!

      Reply
  5. Judi

    November 17, 2018 at 3:49 pm

    If using frozen blueberries, should they be thawed and drained first? I’ve never done a blueberry pie and have seen recipes that mix the ingredients and heated and then put in crust but to clarify with this one just combine and put into shell without cooking down. ?

    Reply
    • Jessica Erin

      November 18, 2018 at 3:31 pm

      yes, that’s correct! No need to thaw them.

      Reply
  6. Jessica Lacaman

    November 17, 2018 at 12:18 pm

    At thetriaj of embarrassing myslef as a novice Baker…I’d like to ask, could I just use a frozen crust? My kitchen is very minimal, and I don’t have a lot of the utensils needed…

    Reply
    • Jessica Erin

      November 18, 2018 at 3:31 pm

      of course!!

      Reply
  7. Rick

    April 27, 2018 at 12:26 pm

    We enjoyed your pie! Thinking about adding some more sugar to the filling along with some lemon juice. What do you think? Also, would cornstarch work in place of the flour? Thank you!

    Reply
    • Jessica Erin

      April 30, 2018 at 5:34 am

      Yes, you can definitely add more sugar and lemon if you would like. I have not tried using cornstarch before but yes, it should work. I would mix it with a little water to make a slurry, maybe a tablespoon or so before you pour it over the blueberries.

      Reply
      • Rick

        May 17, 2018 at 9:19 pm

        Thanks for your response! One more question: If adding lemon juice, would you eliminate the vanilla or leave it in? Thank you.

        Reply
        • Jessica Erin

          May 20, 2018 at 8:54 am

          keep it!

          Reply
  8. Halle

    January 17, 2018 at 5:47 pm

    Hmmmm…what happened to adding the white sugar in the topping directions? ….its listed as a part of ingredients. …surprised you prebake the crust when you bake it for 60 min?.wouldnt that be long enough to bake the crust without prebaking it?…..its in the oven so time will tell;)

    Reply
    • Jessica Erin

      January 19, 2018 at 3:18 pm

      I updated the direction to reflect the granulated sugar – sorry for the typo! As far as your questions, this recipe simply works that way. You could try not pre-baking the crust and see what happens but I find that it holds up a little better when it’s pre-baked. Hope you enjoyed it.

      Reply
  9. SUZANNE FLUKER

    November 22, 2017 at 2:04 pm

    Hey Jessica, let me first say that this is a GREAT recipe! Made it this summer for a potluck and it was a HUGE hit! Now I’m making it for Thanksgiving.
    So I need to ask, does this pie need to be refrigerated?

    Reply
    • Jessica Erin

      November 22, 2017 at 3:03 pm

      Hi Suzanne – thank you! Glad you liked it. It does not need to be refrigerated because it doesn’t contain dairy, but I always refrigerate because I’m cautious and I think it gets less soggy if it stays cool. Just take it out at least 2 hours prior to serving so it comes to room temperature.

      Reply
      • SUZANNE FLUKER

        November 22, 2017 at 3:05 pm

        Thank you Jessica and Happy Thanksgiving!

        Reply
        • Jessica Erin

          November 22, 2017 at 4:02 pm

          you’re welcome! Happy Thanksgiving to you, too!

          Reply
          • SUZANNE FLUKER

            November 22, 2017 at 6:14 pm

            One more question: what if I prep it today and bake it tomorrow… will that work? If so, would you recommend storing it in the fridge, or the freezer?

          • Jessica Erin

            November 22, 2017 at 7:56 pm

            Hi Suzanne – I have not tried that before so I don’t want to suggest. If you freeze it then yes, that will be fine!

  10. BJ

    November 12, 2017 at 3:52 pm

    I love this recipe!!! Trying it with blackberries today! It was amazing with blueberries!!!!

    Reply
    • Jessica Erin

      November 14, 2017 at 1:46 pm

      Thank you! I bet blackberries will be good, too!

      Reply
  11. Job Long

    July 25, 2017 at 5:28 pm

    Trying this crumb topping tonight with my fresh picked blueberries…sound delicious..funny my 17 year old has never been a pie kid till lady at church baked a pumpkin cheesecake kind.. now he us all about mom make me some pie

    Reply
  12. Maria Doss

    April 9, 2017 at 9:56 pm

    I’m so with you Jessica. I have never been a pie person, not sure why! This pie look scrumptious and I can only imagine with all those flavors and beautiful blueberries, Yum! May be this is a game changer:)

    Reply
    • Jessica Erin

      April 10, 2017 at 3:13 pm

      Thank you! This one totally got me, though! I am so in love with it!

      Reply

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I'm Jessica Erin and I am the recipe developer, photographer, and writer behind stuckonsweet.com! You will find a little of everything including healthy meals, comfort food, and my favorite - sweets. So stay awhile...I hope you're hungry!

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