A buttery crust, fresh plump blueberries, a bit of lemon, and an irresistible streusel topping, make this Blueberry Pie the perfect dessert for summer. Enjoy on its own or with a scoop of vanilla ice cream!

More favorite fruit pies to try include our peach pie, grape pie, and strawberry pie.

overhead whole blueberry pie with crumble topping

This post may contain affiliate links. Read our disclosure policy.

Blueberry Crumble Pie Recipe

Blueberries and lemon simply love one another. Both are included in this Blueberry Pie recipe for the perfect balance of sweet and citrus flavor and finished with a rich crumb topping instead of a second pie crust.

We love this pie for summer gatherings made with fresh blueberries, but frozen berries can also be used so you can make this fruit pie all year-round.

sliced pie in pie plate with blueberry filling

Ingredients Needed

Here’s what you’ll need to make this easy blueberry pie recipe:
(Scroll below to the printable recipe card for details and measurements.)

For the Pie

Pie crust – A 9-inch homemade pie crust or store-bought refrigerated pie crust.
Blueberries – Fresh blueberries are ideal for this pie, but frozen blueberries will work also. (see note below.)
Raspberry preserves (optional) – This adds great flavor and some moisture.
Sugar – You need this for sweetness, even if the berries are sweet.
Lemon juice and zest – To set properly, fruit pies need the right balance of acid and sugar.
Vanilla extract – For added flavor.
Cornstarch – Thickens the filling and helps it set.

For the Crumble Topping

Flour – To help bind the mixture together and give it a crumbly texture.
Sugars – The combination of both granulated and brown sugar provide the best sweet flavor and help the streusel crisp up once it’s baked.
Cinnamon – A nice warm flavor.
Cold butter – If using unsalted butter, add in a pinch of salt.

Fresh vs. Frozen Blueberries

You can use frozen blueberries, however it may affect the thickness of the berry layer. It may also absorb more of the crumble since it has more liquid. To use frozen blueberries, thaw the blueberries and increase the cornstarch by 1-2 tablespoons as needed.

How to Make Blueberry Pie

This fresh blueberry crumble pie is easy to make in a few steps. Here’s a summary.
(Scroll below to the printable recipe card for details and measurements.)

Prepare the pie crust. Lightly coat a 9-inch pie plate with nonstick cooking spray. Carefully roll out your pie dough slightly thinner than packaged and gently press into the pie plate. Tuck it in with your fingers, making sure it is smooth. Flute or crimp the edges of the crust. Place the pie crust in the freezer while assembling the filling and crumble.
Make the filling. Toss together the blueberries, raspberry preserves, sugar, lemon zest, lemon juice, vanilla, and cornstarch in a medium sized bowl until combined. Set to the side for 15 minutes to macerate.
Make the streusel topping. Combine the flour, brown sugar, granulated sugar, and cinnamon. Cut in butter with your hands or pastry blender until tiny coarse crumbs are formed. Cover and transfer to the refrigerator.
Bake. Pour the macerated berry mixture into the crust, straight from the freezer, and place on a foil-lined baking sheet. Bake at 425F, covered, for 30 minutes. Take the streusel out of the fridge and loosen it up with your fingers. Briefly remove pie from the oven and sprinkle the top with the streusel mixture. Return to the oven and bake another 15 to 20 minutes or until the middle of the pie reads 200F and is bubbling all over and golden brown on top.
Cool. Cool completely on a wire rack, then slice and serve.

Tips and Variations

Try a different jam. Raspberry preserves compliment the fresh blueberries nicely, but strawberry or blackberry preserves are also delish!
Chill the raw crust and streusel. Placing the uncooked pie crust in the freezer and the crumble in the refrigerator will give you the best results with this recipe. Freezing the pie crust before filling and baking it ensures that you will get a nice crispy crust, instead of one that has gotten soggy from absorbing the berry juice. Chilling the crumble is essential to ensure that the butter doesn’t melt out of it before it turns a gorgeous golden brown.
Add in some pecans. For a nutty flavor and textural crunch, feel free to add in some chopped pecans to the streusel.
Prevent the pie crust edges from burning. I recommend covering the crust with aluminum foil or a pie crust shield halfway through the baking time or the last 10 minutes of baking. This will help protect the edges while allowing the rest of the pie to bake evenly.
Let the pie cool completely before slicing. Making sure the pie cools completely before slicing helps ensure the filling solidifies.

Serving Suggestions

Blueberry pie is best served at room temperature or slightly warm. I like to serve it with scoops of vanilla ice cream, which balance the fruit flavor nicely.

Proper Storage

Fridge. Store blueberry pie, tightly covered, in the refrigerator for 3-4 days.
Freeze. Wrap tightly with plastic wrap and also aluminum foil for up to 3 months. Thaw the pie overnight in the fridge, then let stand at room temperature for a bit.
Reheat. Pie slices can also be gently heated briefly in the microwave before serving for a fresh from the oven flavor.

More Pie Recipes To Try

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Blueberry Pie

Print Recipe Rate Recipe Pin Recipe

Prep Time 30

Cook Time 50

Total Time 1 20

Servings: 8 slices

Ingredients

FOR THE PIE

1 9-inch refrigerated rolled pie crust (homemade or store-bought)
18 ounces fresh blueberries , washed and dried
1/3 cup granulated sugar
3 tablespoons raspberry preserves (optional)
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
2 & 1/2 tablespoons cornstarch

FOR THE STREUSEL TOPPING

2/3 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
5 tablespoons butter , chilled and cubes

Instructions

PREPARE THE PIE CRUST. Lightly coat a 9-inch pie plate with nonstick cooking spray. Carefully roll out your pie dough slightly thinner than packaged and gently press into the pie plate. Tuck it in with your fingers, making sure it is smooth. Flute or crimp the edges of the crust. Place the pie crust in the freezer while assembling the filling and crumble.
MAKE THE FILLING. Toss together the blueberries, sugar, raspberry preserves, lemon juice, lemon zest, vanilla, and cornstarch in a medium sized bowl until combined. Set to the side for 15 minutes to macerate.
MAKE THE STREUSEL TOPPING. Combine the flour, brown sugar, granulated sugar, and cinnamon. Cut in butter with your hands or pastry blender until tiny coarse crumbs are formed. Cover and transfer to the refrigerator.
ASSEMBLE THE PIE. Pour the macerated berry mixture into the crust, straight from the freezer, and place on a foil-lined baking sheet.
BAKE. Preheat your oven to 425° degrees Fahrenheit. Bake, covered, for 30 minutes. Take the streusel out of the fridge and loosen it up with your fingers. Briefly remove pie from the oven and sprinkle the top with the streusel mixture. Return to the oven and bake another 15 to 20 minutes or until the middle of the pie reads 200F and is bubbling all over and golden brown on top.
COOL. Allow the pie to cool completely on a wire rack before slicing and serving. You can also chill in the refrigerator for several hours or overnight, then bring to room temperature or warm slices gently in the microwave. Serve with some vanilla ice cream!

Notes

Blind baking the crust before adding the filling is not necessary. Freezing the pie crust before filling and baking ensures that you will get a nice crispy crust, instead of one that has gotten soggy from absorbing the berry juice.

Add in some pecans. For a nutty flavor and textural crunch, feel free to add in some chopped pecans to the streusel.

Prevent the pie crust edges from burning. I recommend covering them with aluminum foil or a pie crust shield halfway through the baking time or the last 10 minutes of baking. This will help protect the edges while allowing the rest of the pie to bake evenly.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Dessert

Cuisine: American

Keyword: blueberry crumble pie, blueberry pie, blueberry pie recipe