How to Make the Best Blueberry Crumb Pie from Scratch

There’s nothing that says summer quite like a fresh slice of blueberry crumb pie! This classic American dessert features sweet and juicy blueberries enveloped in a flaky golden crust and blanketed with crunchy streusel topping.

While you can use store-bought pie dough and topping, preparing them from scratch truly takes this pie to new heights. In this guide, I’ll walk you step-by-step through crafting the dreamiest blueberry crumb pie completely homemade.

With a little time and know-how, you can master fruit-filled pie perfection in your own kitchen. Let’s dive into how to make showstopper blueberry crumb pie from scratch!

Choosing Perfect Plump Blueberries

Great pie starts with great fruit. For the sweetest flavor and burst-in-your-mouth texture, look for berries that are:

• Dry and plump – Shriveled, leaking berries will be tart and mushy once baked.
• Solid deep blue color – Reddish purple hues indicate underripe berries.
• Firm but not rock hard – Give them a gentle squeeze. There should be a little give without crushing them.
• Intact skin with a waxy bloom – Avoid bruised or broken fruit which will bleed juices and stain the pie filling.

Ideally use fresh locally grown berries in season. But frozen works too – just thaw and drain excess liquid first.

Blueberry Crumb Pie Recipe

How to Make the Best Blueberry Crumb Pie from Scratch

Recipe by radiantnourishCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

40

minutes

Cooking time

1

hour 

Calories

300

kcal

Cooking MethodBaked

Best SeasonSummer

Total time

1

hour 

40

minutes

The pressed crumbly streusel mixture that bakes on top adds fabulous texture contrast. Make it first so the crunchy crumbs have time to chill:

Ingredients

• Mixing Up the Crumbly Streusel Topping

• 1 1/4 cups all-purpose flour

• 1/2 cup light brown sugar (loosely packed)

• 1/4 cup granulated sugar

• 1/2 teaspoon cinnamon

• 1/4 teaspoon salt

• 8 tablespoons (1 stick) cold unsalted butter, cubed

• Preparing the Signature Blueberry Filling

• 1/2 cup granulated sugar

• 1/4 cup cornstarch

• Pinch of salt

• 5 cups (about 20 ounces) fresh blueberries, divided

• 1 tablespoon fresh lemon juice

• 1 tablespoon butter

• Mastering Flawless, Buttery Homemade Pie Dough

• 2 1/2 cups all-purpose flour

• 1 tablespoon sugar

• 1 teaspoon salt

• 1 cup (2 sticks) very cold unsalted butter, cut into cubes

• 6-8 tablespoons ice water

Instructions

• Mixing Up the Crumbly Streusel Topping
• Whisk sugar, cornstarch, and salt in a large bowl.
• Gently fold in 4 cups blueberries until evenly coated. This prevents them from bleeding as much purple juice.
• Toss remaining 1 cup blueberries with lemon juice in a small bowl. Lemon juice adds brightness to balance sweetness.
• Let filling stand at room temperature at least 15 minutes. Juices will thicken as cornstarch activates.
• Preparing the Signature Blueberry Filling
• Pulse flour, sugar and salt in a food processor just until combined.
• Add butter and pulse until pea-size crumbs form with some larger chunks remaining.
• Drizzle ice water 1 tablespoon at a time through the feed tube, pulsing briefly after each addition just until dough forms large clumps and pulls away from sides when pinched. Do not overmix.
• Divide dough into two disks. Wrap in plastic and refrigerate at least one hour.
• Mastering Flawless, Buttery Homemade Pie Dough
• Pulse flour, sugar and salt in a food processor just until combined.
• Add butter and pulse until pea-size crumbs form with some larger chunks remaining.
• Drizzle ice water 1 tablespoon at a time through the feed tube, pulsing briefly after each addition just until dough forms large clumps and pulls away from sides when pinched. Do not overmix.
• Divide dough into two disks. Wrap in plastic and refrigerate at least one hour.

Notes

• The streusel can be prepared 1-2 days in advance so there’s one less step on pie assembly day.
• The cornstarch gives this filling sliceable structure while letting vibrant berry flavor shine.
• Allowing dough to rest prevents shrinking in the pan.

Baking Secrets for Golden, Flaky Pie Crust

Baking this pie to crisp, golden perfection relies on a few key steps:

• Start at high heat – Set oven to 425°F. Place pie on a rimmed baking sheet.
• Steam for crispness – Place a foil-lined rimmed baking sheet on lower oven rack. Pour hot water into it before baking. Steam prevents a soggy bottom crust.
• Egg wash for sheen – Whisk an egg with 1 tablespoon water or milk. Gently brush dough with this before baking for shine and light browning.
• Shield edges if needed – To prevent over-browning, cover pie edge strips with foil midway through baking.
• Check doneness – Bake until juices bubble steadily through slits and crust looks golden, 40-50 minutes.

Let pie cool completely before slicing so filling can set. Enjoy warm with ice cream!

Storage and Serving Suggestions

• Store cooled pie loosely covered at room temperature up to 2 days.
• For longer storage, wrap tightly in plastic wrap and freezer for 1-2 months. Thaw in fridge before serving.
• Warmed pie with ice cream is delightful, but it’s also excellent when chilled.
• Garnish slices with fresh whipped cream and extra crumbles if desired.
• Pair with aromatic black coffee or tea.

With proper storage, you can enjoy this summery pie year-round!

Variations on This Classic Pie

Once you master the classic, try these delicious variations:

• Mixed Berry Pie with raspberries, blackberries, and/or strawberries
• Peach Blueberry Pie with peeled, sliced peaches
• Lemon Blueberry Pie with 1 tablespoon zest in filling
• Vanilla Bean Pie with seeds from 1 pod added to filling
• Streusel Swap-Oat flakes, nuts, toffee bits, etc
• Crumble Topping Only to make a blueberry buckle

The options for customizing are only limited by your imagination. Have fun with different fruit, spices, crumble mixes, and lattice designs.

Troubleshooting Common Baking Issues

Don’t despair if your first pie attempt has problems. Here are some common issues and how to prevent them:

Soggy Bottom Crust

Fix: Use a glass or metal pie plate. Blind bake empty crust before filling. Double line pan with foil.

Burnt Edges or Streusel

Fix: Cover edges with foil or pie guard after 30 minutes of baking. Watch closely near end.

Runny Filling

Fix: Simmer filled pie 5 minutes on stovetop before baking. Mix cornstarch with sugar before berries. Let sit 15 minutes so juices thicken.

Undercooked Interior

Fix: Use an oven thermometer to ensure accurate temperature. Bake 10 minutes longer until filling bubbles steadily.

With practice, you’ll get the hang of crafting perfect pie with flaky golden crust and bubbling fruit filling. Never stop improving your skills!

I hope this overview gives you the confidence to tackle blueberry pie completely from scratch. Let me know if you have any other baking tips or favorite pie variations to share!