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Blueberry Crumb Pie

Blueberry Crumb Pie

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
MissBethany

MissBethany

This is the best blueberry pie that any of my family has ever had.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 75.6g
  • 24%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
  3. In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
  4. Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
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Reviews

COOKINPA
186

COOKINPA

2/1/2006

MISSBETHANY....you are my new best friend! Oh my, was this pie GOOOOOD! The only changes that I made was that I thawed my blueberries in a saucepan and added two extra tablespoons of flour, since the reviewers were saying it was a little runny. I made the crust using the Butter Flake Pie Crust recipe on this site....(which I highly recommend).This pie was picture perfect! The next time I make it, we will refrain from woofing it down until my shutterbug daughter takes a photo to submit! Thank you so much! Yummm-OOOO!

Amalie Hinson
106

Amalie Hinson

6/26/2007

I just baked this recipe, and it's excellent. I made a few minor changes: no lemon juice or zest (I didn't have either). I added 1 tbs. of water instead. I added 2 tbs. of cornstarch to the mixture of dry ingredients for the filling. I think the consistency will be fine, once it cools. Since I had no lemon juice, I added a pinch of salt to the filling. Next time I'll probably try adding a little lemon juice , if I have some. I used 2 pints of fresh berries, which amounted to about 4 and 1/2 cups. This filled a deep pie plate. This is definitely a keeper. Not only is it excellent, it's easy!

mrshetfield
76

mrshetfield

11/22/2006

Great recipe! Its the one thing I can bake and it's delicious. I add 1 table spoon of cornstarch and cook for 60 minutes. Highly recommended!

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