This Blueberry Crumb Pie is such an easy dessert because you don’t have to fuss with pie pastry.
A few years ago, I was featured in the Scranton Times-Tribune’s Local Flavor column for my dad’s favorite braciole (Italian stuffed steak) recipe.
Since then, I’ve made a few other recipes that were featured in this column, like Old Fashioned Chocolate Cake and Summer Peach Cake. This time, I thought I would try Judy Smith’s Easy Blueberry Crumb Pie recipe.
This recipe is different from my go-to perfect blueberry pie recipe because you don’t need to fuss with making a traditional pastry crust. You also don’t need a lot of bowls, gadgets and tools to make this pie. The crust portion is mixed right in the pie plate.
There’s no cutting pastry dough or rolling required. It’s my kind of recipe!
The other thing I loved about this recipe is it held together nicely. If you’ve ever made fresh blueberry pie, you know how runny it can get. Blueberries naturally give off a lot of juice when baked and (many times) the result is a juicy, runny pie filling.
Over the years, I’ve found that adding a little bit of instant tapioca to the filling mixture will prevent the pie filling from running all over. It causes the juices to gel up nicely. I added a little bit to Judy’s recipe just to be on the safe side. I also made a few other tweaks to the original recipe. The recipe I’m sharing below is my spin on Ms. Smith’s recipe.
All in all, this pie was deeeevine! The sweetness of the filling was balanced nicely with the crumb crust. And, the best part is, it held together beautifully! This pie is definitely a keeper! Thanks, Judy Smith!
These are the tools I used to make this recipe:
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