I’m a little obsessed with this one.
I’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.
Are 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.
Cinnamon 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.
This 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.
I 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.
Although…I am totally in the mood for this pie…always.
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- 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)
- 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
- 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
- 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.
- 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.
- 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.
- To make the filling mix all of the ingredients in a large bowl.
- 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.
- 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.
Recipe from Williams Sonoma. Crust Recipe slightly adapted from Sally’s Baking Addiction
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!
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.
Thanks for your response! One more question: If adding lemon juice, would you eliminate the vanilla or leave it in? Thank you.
keep it!
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;)
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.
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?
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.
Thank you Jessica and Happy Thanksgiving!
you’re welcome! Happy Thanksgiving to you, too!
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?
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!
I love this recipe!!! Trying it with blackberries today! It was amazing with blueberries!!!!
Thank you! I bet blackberries will be good, too!
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
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:)
Thank you! This one totally got me, though! I am so in love with it!