Description
A rustic, homemade blueberry pie with a buttery crumb topping and juicy wild blueberries in every bite.
Ingredients
Units
Scale
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3–4 tablespoons ice water
For the Blueberry Filling:
- 4 cups wild blueberries (fresh or frozen)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon cinnamon
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
Instructions
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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.
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Preheat & Roll the Dough:
- Preheat 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.
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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.
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Prepare the Crumb Topping:
- In a bowl, combine flour, sugar, and softened butter.
- Use your fingers to mix until crumbly. Sprinkle over the blueberry filling.
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Bake:
- Bake for 45-50 minutes, until the filling is bubbly and the topping is golden brown.
- Let cool for at least 2 hours before slicing.
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Serve & Enjoy:
- Serve with whipped cream or vanilla ice cream for a perfect finish!
Notes
- If using frozen blueberries, do not thaw to prevent excess moisture.
- For extra crunch, add chopped pecans or oats to the crumb topping.
- Store leftovers covered at room temperature for 1 day or in the fridge for up to 4 days.
