World’s Best Blueberry Pie Recipe
Blueberry crumb pie might be my favorite way to make blueberry pie. It’s the sweet crunch against the tart berry and that little hint of cinnamon that reminds me of coffee cake that makes this so perfectly wonderful.
Three ago I took three children to the blueberry farm behind my house and although the heat was a bit dreadful, we managed to gather four pounds of blueberries and come home and make pies. Everyone had their hands in the rolling, stirring and assembling. We made blueberry crumb pie.
We have gone back every year, a tradition we look forward to. We picked over five pounds today, and I’ve written some tips here for how to have a successful blueberry picking and how to store them.
Baking Blueberry Crumb Pie with Fresh Blueberries
I have a recipe for blueberry pie filling pie filling that requires cooking, but this was made much more simply, just fresh berries, tapioca and a little sugar thrown into a pie crust and
Blueberries are everywhere in my kitchen, as I’ve already been five times to the Golden Bell Blueberry Farm. I also made blueberry buttermilk muffins with cinnamon top, and a real favorite, my blueberry thyme biscuits
A favorite recent blueberry recipe is this blueberry thyme galette.
I’ve made dessert with blueberries so many times, I’ve created a post dedicated to my seven favorite ways to make blueberry pie.
Please take a minute and check out all of my blueberry recipes. I’ve posted a few below. Connect with me on instagram for more food pictures and more.
You Might Love this:
Blueberry Peach Slab Pie
More Pie Recipes from Spinach Tiger
A Million Ways to Make Blueberry Pie
Blueberry Crumb Pie with Freshly Picked Blueberries
Ingredients
Crumb Topping
- 1 cup flour
- 1/2 brown sugar or raw sugar
- 1/2 cup of butter
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Blueberry Fillling
- 6 cups fresh blueberries
- 1/2 cup sugar
- 1/4 cup tapioca
- zest and juice of 1/2 lemon
Instructions
Pie Dough
- Make pie dough according to instructions. You won't use all of it. Use remaining for hand pies or to make two pies or instead of making crumb, use to top pies.
Crumb Topping
- Mix together sugar, flour, cinnamon, salt together. Mix with butter.
Blueberry Filling
- Wash blueberries. Drain. Mix gently with lemon, zest, sugar, tapioca.
Assembly
- Roll out pie dough in circle. Put in pie pan. Fork holes in bottom. Pour in blueberries. Top with crumb topping.
- Bake for 40 -50 minutes at 400 degrees.
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Looks so good! I stumbled it.
It’s not summer til I’ve made a frit pie! GREG
I love blueberries and have them daily in my oatmeal and whenever else I can. Your blueberry pie looks amazing! I will definitely try this. Thanks for sharing
Your pies look wonderful. I just realized I must have missed the big blueberry sale at Marsh this year. Normally they have 5-pound boxes and we buy several so we have blueberries throughout the year. I like your idea of the crumble on top instead of a crust. Thank you for sharing a great recipe!
Blueberry pie is delicious, especially with fresh picked blueberries! If you ever go out picking and have too many berries that you don’t know what to do with them, freezing is always a good option.
I love a perfect crumb topping- where the filling seeps through just a teeny bit but the rest is still crunchy delicious! – It kind of looks like a lattice when it is perfect like this one!
I agree it is one great way of making a blueberry pie. I have been on a crumble binge lately. Isn’t life great we we are surrounded by blueberries 🙂
G’day! LOVE blueberry pie, true!
Your recipe and photos look so YUM too!
Cheers! Joanne
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This lovely pie oozes summer.
Love the big pie and love the little pies Angela. I can almost taste the flakiness of the crust combined with the juicy berries. Very, very pretty.
Heavenly! This gorgeous pie would not last very long at my place.
Cheers,
Rosa