Description
This exquisite blueberry crumble pie is the perfect marriage of a crisp, buttery pastry base and a rich, jammy blueberry filling, topped with a golden, oat-flecked crumble. It provides the comfort of a classic fruit pie with a rustic, textural twist. Ideal for family gatherings and summer afternoons, this dessert balances the bright, acidic pop of fresh blueberries with a sweet, nutty topping that slices beautifully every time.
Ingredients
1 unbaked flaky pie crust
1 large egg
1 tablespoon milk
6 cups fresh blueberries
3/4 cup granulated sugar
1/3 cup cornstarch
1 tablespoon fresh lemon zest
1/2 cup packed brown sugar
3/4 cup all-purpose flour
1/2 cup rolled oats
6 tablespoons unsalted butter, chilled and cubed
Instructions
Preheat your oven to 375°F (190°C).
Prepare the filling by tossing the blueberries with granulated sugar, cornstarch, and lemon zest in a large bowl.
Roll out the pie crust and fit it into a 9-inch pie dish, trimming the edges.
Whisk the egg and milk together and brush the edges of the crust.
Pour the blueberry filling into the pie shell.
In a separate bowl, combine flour, brown sugar, and oats for the crumble.
Cut the chilled butter into the crumble mixture until it resembles coarse crumbs.
Sprinkle the crumble mixture evenly over the blueberries.
Bake for 45 to 50 minutes until the filling is bubbling and the topping is golden brown.
Cool completely on a wire rack before serving to ensure the filling sets.
Notes
Ensure the butter for the crumble is very cold to achieve the best texture. If the topping is browning too quickly, loosely tent the pie with aluminum foil. Serve at room temperature or slightly chilled with a scoop of vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 45mg