The Best Blueberry Crumble Pie Recipe

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Tired of Blueberry Crumble Pies that just leak everywhere or fall apart with the first slice? I have been making and refining this blueberry crumble pie recipe for years and have crafted the perfect filling that sets every time, without tasting like it was baked in wall paper paste.

As a Mainer, blueberries are king, and it is my personal duty to bring you the best Blueberry Crumble Pie possible. This recipe has kicked my butt more than once. But after years of testing different pie crusts, and crumbles, and the perfect combination of thickeners, I can say with great pride, that we’re there!

I’m sharing everything I’ve learned with you today. This recipe has been adapted to work with a Homemade All Butter Pie Crust, a store bought pie crust, and fresh or frozen blueberries. It’s a foolproof dessert recipe with love from Maine, and I can guarantee your pie will set perfectly every time. 

Why This Easy Blueberry Pie Recipe Works

• There are three different methods of thickening so your filling will set perfectly. Flour to absorb moisture, cornstarch to gel up the juice, and apple to thicken the filling with its natural pectin.
• This recipe includes the exact internal temperature (175°F) the filling needs to reach, so you’ll know it’s perfectly baked without any guessing.
• I’ve tested this recipe with fresh and frozen blueberries, so it can be made and adapted to whatever you have on hand and all year round.

Blueberry Crumble Pie Recipe Ingredients

There are three main components to this recipe- the crust, the crumble, and the filling. Here’s what you’ll need for each:

Pie Crust: 

9″ Pie Crust – fitted into the pie plate and frozen until firm. Use a homemade pie crust recipe or a roll of refrigerated store-bought crust. If you’re using a frozen pie crust from the grocery store, use a 10″ deep dish crust.

Crumb Topping:

• All purpose flour
• Granulated sugar
• Ground cinnamon– just a touch. It will add a warm cozy touch to the blueberry filling.
• Coarse Kosher salt– If you only have table salt, cut the amount in half.
• Unsalted butter – cold and cubed

Blueberry Pie Filling:

• Blueberries – fresh or frozen. Use fresh berries only when they’re in season, winter blueberries don’t have any flavor. To make this pie around the holidays, use frozen berries instead. See below for tips on using frozen blueberries.
• Granny Smith apple – shredded. The apple will melt into the filling, so you won’t be able to tell it’s there. It will add a tartness to the pie and the natural pectin will thicken the filling.
• Sugar
• Lemon juice and zest
• Corn starch– this will gel up any juice coming from the berries as they cook.
• All purpose flour – another thickening agent for the filling. The flour will absorb any moisture coming out of the apple and berries.

How to Make Blueberry Pie With Crumb Topping

Step 1: Prep the Pie Crust

The pie crust should be fitted and crimped along the edges in a lightly greased pie plate. Place prepared crust in the freezer.

Preheat the oven to 400°F

Step 2: Make the Crumb Topping

This is the same crumble I use on my Dutch Apple Pie recipe. It’s sweet, lightly spiced, and makes nice sturdy crumbs.

Combine flour, sugar, cinnamon, and salt in a medium bowl. 

Cut the butter into the flour mixture with a pastry cutter or your fingers, breaking up the pieces and incorporating them into the flour. 

While you’re working in the butter, squeeze the mixture in your hands to make varying-sized clumps of crumbs. You don’t want all fine crumbs, or else you’re just making a crust and not a crumble. 

Place the crumble in the fridge while you make the pie filling.

Step 3: Make the Blueberry Pie Filling

Add the crumb topping. Make sure to be generous around the edges of the pie (this will help catch bubbling over). 

Step 4: Assemble and Bake

Place the pie onto a sheet pan and bake at 400°F for 15 minutes. 

After 15 minutes, (without opening the oven door!), reduce the oven temperature to 350°F and continue baking for another 50-70 minutes until the pie is golden brown, puffed in the middle and berry juice is bubbling at the edges. 

The center of the pie should read 175°F on an instant read thermometer. 

Remove the pie from the oven and let it set for a minimum of 5 hours or overnight on a cooling rack. You can do this at room temperature or in the refrigerator.

Make This Recipe for Blueberry Pie with Frozen Blueberries

To make this blueberry pie recipe with frozen blueberries, follow the recipe as written and do not thaw the blueberries.

I like to use the big blueberries instead of the wild blueberries, this is my personal texture preference. Anticipate adding 20 more minutes to the baking time. As always, make sure the internal temperature reaches 175°F.

How to Tell When A Blueberry Crumb Pie Is Done

Blueberry crumble pie takes longer to bake than many people expect. The filling needs enough time in the oven for the thickeners to activate and for the juices released from the berries to set.

The easiest way to know your pie is fully baked is by checking the internal temperature. The center of the filling should reach 175°F on an instant-read thermometer.

You’ll also notice a few visual signs that the pie is ready:

• The crumble topping will be golden brown
• The center of the pie will puff slightly
• Blueberry juices will bubble around the edges

Once baked, allow the pie to cool for at least 5 hours so the filling can fully set before slicing.

How to Prevent a Soggy Bottom Pie Crust

Fruit pies release a lot of juice while baking, which can sometimes lead to a soggy crust.

One of the easiest ways to prevent this is to freeze the prepared pie crust before filling it. Starting with a cold, firm crust helps it hold its shape and prevents the blueberry juices from soaking into the dough too quickly.

Baking the pie on a sheet pan also helps the bottom crust cook more evenly by allowing heat to circulate under the pie plate.

Together, these small steps help ensure the crust bakes up golden and sturdy instead of soft or soggy.

My Best Blueberry Pie Recipe Tips & Tricks 

• I recommend using an instant read thermometer to tell when the center of the pie is cooked. If you don’t have one, make sure the center of the pie has risen slightly and there’s lots of blueberries bubbling around the edges.
• If the top and crust are browning too quickly, tent the pie with foil or use a Silicone Pie Crust Shield and continue baking. I check for over-browning in the last 20 minutes of baking.
• Whether you’re using a store bought or homemade pie crust, make sure the pie dough is frozen in the pie dish before adding the blueberries. This will keep the crust from getting soggy while baking
• Allow the pie to rest for a minimum of 5 hours (yes, hours!) on a wire rack after baking so everything gets the chance to gel and set properly.

Fresh vs Frozen Blueberries for Pie

Both fresh and frozen blueberries work well in this recipe:

• Fresh blueberries are best when they’re in season and full of flavor. In Maine, blueberry season is late July and August, but more western parts of the U.S. will have them sooner.
• Frozen blueberries are a great option during the winter months or when fresh berries aren’t at their peak.

Note: For the best texture, add frozen blueberries directly to the filling without thawing them first.

Why Is My Blueberry Pie Runny?

After years of testing, I found that runny blueberry pie filling is the most common problem with blueberry pie. Blueberries release a lot of juice as they bake, and if the filling doesn’t have enough thickener or time to cook, the pie won’t set properly.

This recipe solves that problem using three different thickening methods.

Flour absorbs excess moisture from the berries and apple. Cornstarch helps gel the blueberry juices as they cook. And the shredded apple adds natural pectin, which helps create a thick, jammy filling.

The other key step is baking the pie until the filling reaches 175°F. This ensures the thickeners activate properly so your pie slices cleanly instead of spilling across the plate.

How to Store Leftover Blueberry Pie

Store leftover pie covered at room temperature for up to 3 days, or in the refrigerator for 5 days. Keep it in a pie container or covered well with plastic wrap or aluminum foil. Blueberry pie doesn’t have to be refrigerated, but it will keep it fresher longer and the crumble won’t get soggy.

Blueberry Pie FAQs

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