Homemade Wild Blueberry Crumble Pie

A rustic, homemade wild blueberry pie with a buttery crumb topping and juicy blueberries in every bite. This dessert captures the essence of summer with its sweet, tangy filling and flaky crust. Perfect for any occasion, this pie is best served with a scoop of vanilla ice cream or a dollop of whipped cream.

Why You’ll Love This Recipe

• Bursting with flavor – Wild blueberries add a more intense and aromatic taste.
• Easy homemade crust – A flaky, buttery crust that pairs perfectly with the filling.
• Crisp crumb topping – Buttery and sweet, adding an irresistible crunch.
• Simple ingredients – Pantry staples come together for a classic homemade dessert.
• Perfect for gatherings – A crowd-pleaser that brings comfort and nostalgia.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pie Crust:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water

For the Blueberry Filling:

• 4 cups wild blueberries (fresh or frozen)
• ¾ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon cinnamon

For the Crumb Topping:

• ½ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup unsalted butter, softened

Directions

1. Prepare the Crust: In a mixing bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Form into a disk, wrap, and chill for 30 minutes.
2. Preheat the oven to 375°F (190°C). Roll out the chilled dough and fit it into a 9-inch pie pan. Trim and flute the edges.
3. Make the Filling: In a large bowl, mix blueberries, sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Pour the mixture into the prepared pie crust.
4. Make the Crumb Topping: Combine flour, sugar, and butter in a bowl. Use your fingers to mix until crumbly. Sprinkle over the blueberry filling.
5. Bake for 45-50 minutes, until the filling is bubbly and the topping is golden brown.
6. Let cool for at least 2 hours before slicing. Serve with whipped cream or vanilla ice cream.

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8 slices
• Calories: 320 kcal per slice

Variations

• Nutty Topping – Add chopped pecans or almonds to the crumb topping for extra crunch.
• Maple Twist – Substitute half of the granulated sugar in the filling with maple syrup for a rich, Canadian-inspired flavor.
• Gluten-Free Option – Use a gluten-free pie crust and replace all-purpose flour with a gluten-free blend in the topping.
• Spiced Flavor – Add a pinch of nutmeg or cardamom to enhance the warm, spiced notes.
• Mixed Berry Pie – Combine wild blueberries with raspberries or blackberries for a medley of flavors.

Storage/Reheating

• Storage: Store leftover pie covered at room temperature for up to 1 day. For longer storage, refrigerate for up to 4 days.
• Freezing: Wrap the baked and cooled pie tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
• Reheating: Warm slices in a 325°F (163°C) oven for 10-15 minutes or microwave for 20-30 seconds until heated through.

FAQs

Can I use regular blueberries instead of wild blueberries?

Yes, but wild blueberries have a more intense flavor and a slightly firmer texture, which enhances the pie’s taste.

How do I prevent a soggy crust?

To prevent a soggy bottom, you can blind-bake the crust for 10 minutes before adding the filling.

Should I thaw frozen blueberries before using them?

No, use them straight from the freezer. If thawed, they release excess moisture, which may make the filling too runny.

Can I make this pie ahead of time?

Yes! Bake the pie a day in advance and store it at room temperature or in the refrigerator until serving.

What’s the best way to serve this pie?

It’s delicious on its own but even better with a scoop of vanilla ice cream or a dollop of whipped cream.

Can I use brown sugar instead of granulated sugar in the crumb topping?

Yes! Brown sugar will add a deeper, caramel-like flavor to the topping.

How do I know when the pie is done baking?

The filling should be bubbling, and the crumb topping should be golden brown.

Can I use a store-bought pie crust?

Absolutely! A pre-made crust saves time and works just as well.

How do I thicken the blueberry filling if it’s too runny?

Cornstarch thickens the filling, but if you need more, stir in an extra tablespoon before baking.

Can I add oats to the crumb topping?

Yes! Add ¼ cup of rolled oats for a heartier texture.

Conclusion

This homemade Wild Blueberry Crumble Pie is a delightful combination of sweet, tart blueberries, a buttery crust, and a crisp crumb topping. Whether you serve it warm with ice cream or enjoy it as a classic dessert, this pie is sure to be a favorite. Try this easy recipe and savor every bite of this rustic, comforting treat!