Blueberry Crumble Pie

I am not going to be another blogger who claims they "we're never a fan of pie", because truthfully, I always loved pie! Especially if we were going to my aunts house who always seemed to have something pie(sh) on the table! Though I still have yet to master the art of pie crust, this Blueberry Crumble Pie is a must for the holidays! Or all-year around!

It's a cross between a Blueberry Crumble and a Blueberry Pie! And it tastes amazing! With fresh blueberry juice oozing from the sides and a hint of cinnamon spices in the filling and crust. This is the perfect dessert to bring to any event.


Frozen or Fresh?

I love using frozen fruit in pies because 1. It becomes a lot cheaper. And 2. You can make this or any pie all year around. Thanks to frozen berries! When using frozen berries, however, be sure that it is completely defrosted and drained really well. You don't want your pie to become too soggy and wet!


How to Thicken the Filling

I have used both cornstarch and flour in the past, but this time around, I've opted for tapioca starch. I feel like it solidifies much better than the flour. You can find tapioca starch in most grocery stores now. If you don't want to use tapioca starch, cornstarch works very similarly.


Avoid a Soggy Crust

To prevent a soggy crust, you'll need to blind bake your pie crust at 425F. for about 10 minutes. This will allow your crust to slightly cook, but still be undercooked. You can also use a pie crust shield or strips of foil to keep the edges from browning too much.


Best Pie Crust

When I don't want to wait around, I'll usually just buy a store-bought pie crust. It's very convenient and easy to manage. And not to mention, makes the pie look very nice. But when I'm not in such a hurry, I really enjoy making my own pie crust. Nothing tastes better than a homemade pie crust!

You can check out this pie crust recipe here, or use the pie crust recipe in this written recipe.


How to Make Streusel Topping

  • Flour. For Binding
  • Coconut Sugar. For a flavorful and rich sweetness.
  • Butter. Makes it that crunchy, buttery, and golden brown that you love.
  • Spices. Completely optional, but adds to that aroma and flavor.

Dry Ingredients: Combine the flour, sugar, and spices in a large bowl.
Cut the Butter: Using a pastry cutter, fork, or your fingers, cut the butter until the mixture forms small crumbs. Put in the fridge until you're ready to use it.


Why is my Blueberry Pie Runny?

There are several different reasons why your pie filling may be runny after you take it out of the oven.

  • Is your pie completely cooled off? Try to resist the urge to immediately cut into the buy after you bake it. It needs to cool for it to set.
  • If you used frozen berries, did you completely drain and semi-dry them before making the filling?
  • If you made your filling too far ahead, and it sat - the berries will weep. Release their juices, making a very juicy filling. I recommend to make the filling right before you put it into your oven.


Other Recipes to Try

Prep time:
40 minutes
Cook time:
50 minutes
Chill time:
Total time:
1 hour
Yield:
8 Servings
Cuisine:

Ingredients

Pie Dough

  • 1 1/4 cups All-Purpose Flour
  • 1 tbsp Coconut Sugar
  • 1/2 tsp Salt
  • 10 tbsp (142 grams) Unsalted Butter, cold - cut into cubes
  • 1/4 cup Water, ice cold - more if required
  • 1/2 tsp Lemon Juice

Streusel Topping

Blueberry Pie Filling

Directions

Make the Pie Dough

  1. Combine the flour, sugar, and salt in a large mixing bowl. Cut the butter into 1/2 inch cubes and add it to the flour mixture. Using your fingers or a pastry cuter, cut the butter until it resembles small peas.
  2. Pour in your ice cold water and the lemon juice. It will still be slightly crumbly or shaggy but will hold its shape once you make it into a ball. If you need more water, add one tablespoon at a time.
  3. Dump the dough onto a lightly floured surface, and press the dough together. Folding it over on itself until it starts to hold it's shape. Try not to overwork the dough too much, or it will become tough.
  4. Shape into a disk, plastic wrap it, and put it into the fridge for about 45 minutes.
  5. After 45 minutes, roll out your dough to about 1/8 inch thick. Fold the dough in half again. Roll out the dough to fit your 9" pie pan. Gently place the dough into your pan so it completely covers the pan with the outer edges hanging off.
  6. Trim the dough so that there is about 1" hanging off. Fold the dough under so it rests on the edge of the pie pan. Or create your own design!
  7. Refrigerate the dough for at least 30 minutes.

Make the Streusel Topping

  1. Combine the flour, coconut sugar, salt, and cinnamon in a medium bowl.
  2. Cut the butter into 12 pieces, add to the dry ingredients and using a fork or spatula, work the butter into the mixture until it starts to clump together.
  3. Cover the bowl with plastic wrap and place into the fridge until you're ready to bake the pie.

Make the Blueberry Filling

  1. Preheat oven to 400F.
  2. Place the blueberries in a bowl, add lemon juice and gently toss without breaking the berries.
  3. Add 3/4 cup of coconut sugar. Taste the berries and decide based on taste if you want to add the remaining 1/4 cup.
  4. Sprinkle the tapioca on the berries and gently fold into the berries until fully mixed.
  5. Spoon the blueberry filling into the prepared pie shell. Distribute the streusel topping evenly across the blueberries.
  6. Bake at 400F. for 25 minutes. Then reduce the oven temperature to 375F. and bake the pie for another 25-30 minutes until the crust is golden brown and the the fruit is bubbling.
  7. Remove from the oven and allow to cool for at least 1-2 hours before serving.
  8. Enjoy!

Recipe notes

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!