Blueberry Pie with Crumb Topping
Reading Time: 4 minutes
Enjoy these two delicious recipes for a blueberry pie with crumble topping, and get tips for pie-making with a fresh blueberry pie recipe.
by Rita Heikenfeld
On my little patch of heaven in southwest Ohio, the blueberry season kicks off mid-July. By the middle of September, though, the harvest shifts into low gear and is just about finished.
That’s why fresh blueberry pie is a special, much-loved and awaited summertime dessert.
I’m so happy to share two recipes for blueberry pie. The first one is a traditionally baked blueberry pie but with a twist. This dusky blue beauty flaunts a streusel topping that contains a bit of a surprise: cinnamon. That spice augments the flavor of both the filling and buttery, pebbly streusel.
My other favorite is Carol’s fresh blueberry pie from friend and former cooking school director, Carol Tabone. The filling is cooked on top of the stove and sets up in a pre-baked crust at room temperature. A blue ribbon contender for sure.
I’ll tell you that blueberries sometimes cook up nice and thick, and yet, other times, they may produce a juicier filling. Either way, the pies bake up delicious.
Have I whetted your appetite? I sure hope so. Let’s get those blueberry pies made!
Streusel can be made ahead, refrigerated, and brought to room temperature before using.
Ingredients for Pie Filling
- Unbaked pie crust — 8” or 9”
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon cinnamon
- Juice of 1 large lemon
- 5 cups fresh or frozen blueberries (don’t thaw)
Ingredients for Crumb Topping
- 2/3 cup packed light brown sugar
- 2/3 cup old-fashioned or quick oats
- 1/2 cup all-purpose flour
- 3/4 teaspoon cinnamon or to taste
- Couple pinches salt
- 7 tablespoons unsalted or salted butter, cut into tiny pieces
Instructions for Pie
- Preheat oven to 375 degrees Fahrenheit.
- Whisk sugar, flour, and cinnamon together.
- Stir in juice.
- Fold in blueberries.
- Pour into crust.
- For Crumb Topping: Whisk together dry ingredients.
- Use a fork to mix in butter for a crumbly texture.
- Sprinkle over filling.
- Bake 40 minutes, or until streusel is golden and filling bubbles. If top is browning too fast, tent with foil and remove about 10 minutes before pie is cooked.
Carol’s Fresh Blueberry Pie Recipe
The filling cooks up glossy. An 8” pan results in a thicker filling.
Ingredients
- 1 pie crust, baked and cooled
- 8” or 9” pan
- 4 cups fresh blueberries, divided into 1 cup and 3 cups
- 1/2 cup plus 2 tablespoons cool water, divided
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/2 cup granulated sugar or little more to taste
- Fresh lemon juice to taste — start with 1 tablespoon
- Vanilla whipped cream for garnish — optional but good
Instructions
- Place 1 cup blueberries into a saucepan with 1/2 cup water. Cover and bring to a boil over medium heat.
Lower heat to a simmer and cook until blueberries start to burst and juices begin to thicken. I take a spoon and smoosh some of the blueberries against the side of the pan to hurry things up. - In a separate bowl, whisk together cornstarch and remaining 2 tablespoons of water. Mixture will be thick.
Add cornstarch mixture to blueberries and whisk to blend. - Whisk in the salt, sugar, and lemon juice. Simmer for a couple minutes until mixture becomes translucent and slightly thickened.
- Remove from heat immediately and quickly fold in the remaining 3 cups of blueberries.
- Spoon into cooled pie shell and let sit at room temperature for at least 2 hours and up to 12 hours before serving. Don’t refrigerate while it’s setting up; however, leftovers should be refrigerated.
- When properly set, blueberries will still be juicy and may flow out of the crust, but not a lot.
Serve with vanilla whipped cream.
Blueberry Pie Tips
No Fresh Lemons?
With these recipes, it’s okay to use bottled real lemon juice, since we’re not concerned about vitamin C content, which is sometimes lacking in bottled citrus juices.
Buy Lemons on Sale and Freeze!
The vitamin C content isn’t affected by freezing. Freeze whole, sliced, or juiced lemons for up to 3 months or so. Whole, thawed lemons exude lots of juice!
Blueberry Buying Tips: Color and Size
It’s about color. A solid and somewhat powdery dark blue color is what you’re looking for. The powdery coating is called “bloom” — a natural protection that grows on the berries. Don’t wash until ready to use.
Does size matter? Size is determined by variety and date of harvesting. The first picking is usually the biggest. Flavor is important, size not so much.
Secret to Flaky Pie Dough
Add baking powder! For a crust calling for 2 cups flour, I’ll add 1/2 teaspoon baking powder. This leavening lifts, tenderizes, and strengthens the dough. Flaky and tender!
Pie Pans: Metal, Glass, or Ceramic
Aluminum: Conducts heat most efficiently and can withstand quick temperature changes. Bottom crusts usually brown evenly all over.
Glass: Glass pans retain heat longer than metal, since glass acts as an insulator. Glass takes longer to heat up than metal, so baking time may be a little longer. I like the fact that the clear glass gives me a visual check on the crust.
Ceramic: These are beautiful but can vary in thickness and material, so consider those.
Swap Out Frozen for Fresh Berries?
Yes, you can. Just increase the amount of cornstarch and water to 2-1/2 tablespoons. Don’t thaw berries before cooking. Cooking time will be a bit longer.
Vanilla Whipped Cream
For every cup of whipping cream, add 2 tablespoons powdered sugar and 1 teaspoon vanilla. Whip on medium speed until mixture holds a nice peak.
Make Blueberry Hand Pies!
Not a “real” recipe, but here’s how I do it:
- Roll pie dough out and cut it into squares about 3-1/2” each.
- You’ll need an even number of squares.
- Put a heaping tablespoon of cooked filling in the middle of each square. Brush beaten egg on edges.
- For the tops, cut a cross vent into each square, then place on filled square, and seal edges with a fork.
- Brush all over with egg, sprinkle with sugar, and bake in preheated 375 degree F oven until golden brown, about 18 to 20 minutes or so.
RITA HEIKENFELD comes from a family of wise women in tune with nature. She is a certified modern herbalist, culinary educator, author, and national media personality. Most important, she is a wife, mom, and grandma. Rita lives on a little patch of heaven overlooking the East Fork River in Clermont County, Ohio. She is a former adjunct professor at the University of Cincinnati, where she developed a comprehensive herbal course.
Originally published in the July/August 2024 issue of Countryside and Small Stock Journal and regularly vetted for accuracy.
