This blueberry crumble pie is the best blueberry pie that anyone in my family has ever had.
Ingredients
- refrigerated rolled pie pastry: 1 piece (9 inch)
- white sugar: 0.75 cup
- all-purpose flour: 0.33333 cup
- lemon juice: 1 Tbsp
- lemon zest: 2 tsp (grated)
- blueberries: 5 cups (fresh)
- rolled oats: 0.75 cup
- packed brown sugar: 0.66667 cup
- all-purpose flour: 0.5 cup
- ground cinnamon: 0.5 tsp
- unsalted butter: 6 Tbsp (cut into pieces, cold)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Make the pie: Press pie pastry into the bottom and up the sides of a 9-inch pie plate to form a crust.
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Whisk sugar and flour together in a large bowl. Mix in lemon juice and zest, then gently stir in blueberries. Pour mixture into crust.
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Make the topping: Combine oats, brown sugar, flour, and cinnamon in a medium bowl. Cut in cold butter with two knives or a pastry blender until the mixture resembles coarse crumbs. Spread topping evenly over pie filling.
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Bake in the preheated oven until filling is bubbly and topping is golden brown, about 40 minutes.
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Remove from the oven and cool on a wire rack before serving.
