Fresh Blueberry Crumb Pie

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5 from 8 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

This Fresh Blueberry Crumb Pie recipe is different 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 pie crust portion is mixed right in the pie plate.

A white plate with a piece of pie.

Fresh Blueberry Crumb Pie is a dream to make and the filling has just the right consistency thanks to the secret ingredient of tapioca. IF you love blueberries and pie, then this no miss recipe will be your new favorite go to recipe.

If you need even more recipes for quick and easy desserts that are big on flavor not not on time, check these out.


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What We Love About This Fresh Blueberry Crumb Pie Recipe

Summer means blueberry season and that is one of the best times of the year but you do not want to be stuck in a hot kitchen constructing a difficult and temperamental pie crust. That is why this recipe is so wonderful. It is quick and so easy but so good.

  • 30 Minute Dessert: 10 minutes of prep and 30 to bake.
  • Easy Ingredients: All found in pantry or fridge..
  • Family Friendly: Blueberry Pie is a favorite for any pie lover.
A whole blueberry crumb pie with a slice taken out.

Ingredient Notes for Blueberry Crumble Pie

  • Flour: All purpose flour
  • Sugar: White sugar
  • Cinnamon: It gives a little something extra to the pie.
  • Blueberries: 4 cups of fresh blueberries however you can use frozen if not available.
  • Lemon juice: There is something about lemon that really compliments the blueberry.
  •  Instant tapioca: The secret ingredient for a thick, lush blueberry filling.

Equipment Needed

  • 9-inch Pie Dish
  • Large Bowl
  • Measuring Cup
  • Measuring Spoon
  • Wire Rack

How to Make this Blueberry Pie Recipe

These are the basic steps for making crumble blueberry pie. Please refer to the recipe card below for more detailed instructions.

Make the blueberry crumb pie crust.

STEP 1: PREP

First, preheat the oven to 400 degrees. Then, put the 2 cup flour, sugar, cinnamon and salt in a pie plate and then stir with a fork until combined.

STEP 2: PRESS

Next, in a small bowl, combine milk and oil and pour over dry ingredients. Reserve 1/3 of the pie dough for the crumb topping. Press remaining dough into the pie plate, making sure to go up the sides to create an overhang.

STEP 3: MICROWAVE

Place the blueberries and sugar in a microwave safe bowl and microwave on high for 2 minutes. Then add flour to the berries and microwave for an additional 2 minutes. Stir in lemon juice, salt and cinnamon.

Forming the crust in the pie plate.

STEP 4: FILL/CRUMB TOPPING FOR BLUEBERRY PIE

 Pour filling into the prepared crust and sprinkle tapioca on top. Finally, scatter the reserved dough for the crumb topping.

STEP 5: BAKE

Lastly, bake at 400 degrees F for 30 minutes.

Finally make the pie filing in a pie crust.

Prep and Storage Tips for Blueberry Pie with Crumb Topping

HOW TO MAKE THIS RECIPE AHEAD OF TIME

The beauty of this recipe is that you can make it quickly and easily as you do not have to break out rolling pins and food processor.

HOW TO STORE THIS RECIPE

Freshly baked blueberry pie will last up to 5 days in the refrigerator; cover loosely with foil or plastic wrap or use a pie keeper.

HOW TO FREEZE THIS BLUE BERRY PIE RECIPE

Of course to freeze: wrap blueberry pie tightly with aluminum foil or plastic freezer wrap or store in the airtight container.

HOW TO REHEAT THIS RECIPE

Want to serve a warm pie to your quests? Put the pie on a baking sheet on foil or parchment paper, and lightly cover with foil, heat for 15-20 minutes in a 350 degree oven.

Frequently Asked Questions Blueberry Pies with Crumble Topping

HOW TO MAKE THIS RECIPE HEALTHIER?

Gluten free flour can be used for this recipe. Also a sugar alternative can be used for the blueberry filling.

CAN I SUBSTITUTE DIFFERENT BERRIES?

Indeed you can, blackberries, raspberries or a combination mixture can be used for this recipe.

CAN YOU REPLACE THE TAPIOCA WITH CORNSTARCH?

While it is tempting to do so, an equal amount of cornstarch can replace the tapioca, however the filing will not have the same thick and glossy consistency when you slice into it.

IS IT OK TO USE FROZEN BERRIES IN THIS RECIPE?

Yes, frozen blueberries are fine to use in this crumb pie recipe.

A side view of blueberry crumb pie.

Expert Tips for Making This Recipe

  • This Recipe Can be Doubled: A great recipe for a crowd.  Simply increase the ingredients proportionately and split it into two pie pan before baking.
  • Add Lemon Zest: The lemon juice is awesome in this recipe, however use a little zest as well to up that zing.
  • Nuts: Pieces of almond, pecans or walnuts add a satisfying crunch to the crumble.
  • Butter: Add a little butter to the crumb topping for a golden finish.

What to Serve with Fresh Blueberry Crumb Pie

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A white plate with a piece of pie.
5 from 8 votes

Fresh Blueberry Crumb Pie

Yield: 8 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
This Fresh Blueberry Crumb Pie recipe is different 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 pie crust portion is mixed right in the pie plate.
Print Recipe Pin Recipe Rate Recipe

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.

Video

Expert Tips

 
  • This Recipe Can be Doubled: A great recipe for a crowd.  Simply increase the ingredients proportionately and split it into two pie pan before baking.
  • Add Lemon Zest: The lemon juice is awesome in this recipe, however use a little zest as well to up that zing.
  • Nuts: Pieces of almond, pecans or walnuts add a satisfying crunch to the crumble.
  • Butter: Add a little butter to the crumb topping for a golden finish.

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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Course: Dessert
Cuisine: American
Keyword: blueberry, pie

This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe.  I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.

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13 thoughts on “Fresh Blueberry Crumb Pie”

  1. 5 stars
    This is really easy to follow, loved this crumb topped blueberry pie recipe! It’s really tasty and very flavorful! Will surely have this again! Highly recommended!

    Reply
  2. 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
  3. 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
  4. 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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