Easy Blueberry Crumb Pie

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This Blueberry Crumb Pie is such an easy dessert because you don't have to fuss with pie pastry.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Easy Blueberry Crumb Pie - this easy pie recipe doesn't use a traditional pastry crust and is super easy to make

This Blueberry Crumb Pie is such an easy dessert because you don’t have to fuss with pie pastry.

Blueberry Crumb Pie on a white plate.

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.

Blueberry Crumb Pie on white plate with fork.

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!

Blueberry Crumb Pie in a clear dish.

These are the tools I used to make this recipe:

(Disclaimer: these are affiliate links)

gray and white plate. blue and white plate. blueberry pie in white bowl with white lid.

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Easy Blueberry Crumb Pie - this easy pie recipe doesn't use a traditional pastry crust and is super easy to make

Easy Blueberry Crumb Pie

No ratings yet
This Blueberry Crumb Pie is such an easy dessert because you don't have to fuss with pie pastry.
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Servings: 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 2 cups flour
  • 2 teaspoons sugar
  • 3/4 teaspoons salt
  • 1/2 teaspoon cinnamon
  • 2/3 cup canola oil
  • 3 tablespoons milk
  • 4 cups blueberries
  • 2/3 cup sugar
  • 3 tablespoons flour
  • dash lemon juice
  • dash salt
  • 1 teaspoon cinnamon
  • 1 teaspoon instant tapioca

Instructions

  • Preheat oven to 400 degrees.
  • Put flour, sugar, cinnamon and salt in a pie plate.
  • Stir with fork until combined.
  • In a small bowl, combine milk and oil and pour over dry ingredients.
  • Reserve 1/3 of the dough for the crumb topping.
  • Press remaining dough into the pie plate, making sure to go up the sides.
  • Place the blueberries and sugar in a microwave safe bowl and microwave on high for 2 minutes.
  • Add flour to the berries and microwave for an additional 2 minutes.
  • Stir in lemon juice, salt and cinnamon.
  • Pour filling into prepared crust and sprinkle tapioca on top.
  • Scatter the reserved dough for the crumb topping.
  • Bake at 400 degrees F for 30 minutes.

Estimated Nutritional Information

Calories: 405kcal | Carbohydrates: 55g | Protein: 4g | Fat: 19g | Saturated Fat: 1g | Sodium: 222mg | Potassium: 97mg | Fiber: 2g | Sugar: 25g | Vitamin A: 50IU | Vitamin C: 7.2mg | Calcium: 18mg | Iron: 1.8mg

The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/

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10 thoughts on “Easy Blueberry Crumb Pie”

  1. I made this pie and it turned out great! I actually used frozen blueberries that we had picked over the summer, and it still was a hit, thanks!!

    Reply
  2. Lovely work, Christina! Would you be happy to link it in to the current Food on Friday over at Carole’s Chatter which is creating a collection of pie and tart recipes? This is the link . I do hope to see you there. There are already some great pies and tarts linked in. Cheers

    Reply
  3. This sounds so good. I LOVE blueberry pie, but honestly I don’t think I’ve ever had it with a crumb topping like that.

    Reply

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