This Blueberry Crumble pie made with frozen blueberries is sure to delight you! The crumble oatmeal topping provides a crunchy and crumbly texture that contrasts nicely with the soft and juicy blueberry filling.
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During the summer months I have access to the best blueberries, but as the seasons change fresh blueberries are quite pricey and often not very good. Using frozen blueberries for this pie eliminates that issue and you can have a delicious slice of pie anytime!
Ingredients
This blueberry crumble pie with frozen blueberries consists of the pie filling and a crumble topping. You need the following ingredients for each component:
Crumble topping
- Oatmeal: use old-fashioned oats (don't use the quick cooking type). The old-fashioned oats will contribute to making a nice, crunchy topping.
- All purpose flour, light or dark brown sugar and ground cinnamon
- Unsalted butter: soften the butter slightly before mixing together the crumble topping
Pie filling
- Blueberries and blueberry juice: place the bag of frozen blueberries in the refrigerator and allow to defrost overnight. When ready to make the pie, pour the blueberries into a sieve placed over a bowl to catch the juices. You need the juices when creating the pie filing.
- Cold water and cornstarch: the cornstarch is dissolved with the cold water. This mixture is used when making the slurry which holds the pie filling together.
- Granulated sugar, ground cinnamon and salt
- Pie crust: the pie crust is rolled into a 9" pie pan. You may used a purchased pie crust or try my sweet pie dough recipe.
See recipe card for quantities.
Instructions
Partially bake pie crust
I recommend partially baking the pie crust before adding the blueberry filling. A partially baked crust helps with the following:
- ensures your crust is fully baked when the pie is finished
- prevents the dreaded soggy bottom pie crust
To partially bake the pie crust:
Preheat oven to 350° F. Using a dinner fork, poke holes in the dough in the bottom of the pan. Sprinkle a dusting of flour on the dough (this will help prevent the foil from sticking to the raw dough).
Place a sheet of aluminum foil on top of dough. Place pie weights (or dried beans or rice) on top of the foil. Bake for 15 minutes, remove from oven, lift foil and weights out of the pan, return to oven and bake another 10 minutes. Set aside to cool.
Pie assembly
Drain defrosted blueberries by pouring into a sieve placed over a bowl. Reserve blueberry juice.
Combine brown sugar, oatmeal, flour, softened butter and ground cinnamon in a bowl. Using your hands or a stand mixer fitted with the paddle attachment, combine ingredients until it resembles coarse pieces.
Add cornstarch to a small bowl and dissolve by whisking in cold water.
Combine granulated sugar, salt and ground cinnamon in a small bowl.
Place blueberry juice and granulated sugar in a saucepan. Begin heating over medium-high heat while stirring occasionally.
Continue to heat until the mixture is boiling and the sugar has melted.
Lower the heat to medium. Add the cornstarch/water mixture to the pan and stir constantly until thick.
Add the sugar/cinnamon/salt to the pan and stir until the sugar is melted. Remove from heat and allow mixture to cool briefly.
Pour the mixture over blueberries and fold until all the berries are coated.
Pour the blueberry filling over your partially baked pie crust. Evenly distribute the filling using an offset spatula
Sprinkle the crumble topping over the blueberry filling. Press lightly to create a mound of topping in the center of the pie.
Place the pie on a cookie sheet or pie drip catcher and bake at 350° F for 30 minutes. Cool, serve and enjoy!
Substitutions
Many of us need to create dishes for our family and friends who have certain dietary restrictions. Consider the following if you have such needs:
- Gluten-free - use a gluten-free pie crust. Also, replace the flour in the crumble topping with a gluten-free flour replacement.
- Vegan or dairy-free - replace the butter used in the crumble topping with a vegan butter replacement and use a vegan pie crust.
Storage
This blueberry crumble pie is best left at room temperature. Place in an airtight container or cover with foil. Cover the pie and store in the fridge if not serving within two days.
I do not recommend freezing the pie. The crust may become soggy while defrosting.
Top tip
The last thing you want with this recipe is a burnt pie crust or topping. I suggest checking the pie after 20 minutes in the oven. If the crust is turning too dark, place a pie shield over the outer crust or wrap loosely in foil.
FAQ
Can I make the blueberry crumble pie using fresh blueberries?
More fruit pies
Looking for more pies with fruit? Try these:
📋 Recipe
Blueberry Crumble Pie
Equipment
- 1 Food Scale For accurate measurements
- 1 Pie Drip Catcher To keep the oven clean!
- 1 Pie Crust Shield To help prevent a burnt crust
- 1 9" Pie Pan
Ingredients
- 1 Batch Pie dough Partially baked crust in a 9" pie pan
- 1 ½ Pounds Frozen Blueberries, defrosted and drained (reserve juice for making the pie)
- ½ Cup Blueberry juice (reserved from defrosted blueberries) (½ cup)
- 3 Tablespoons Corn Starch
- 3 Fluid Ounces Cold Water (for dissolving corn starch)
- 5 Tablespoons Granulated Sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Salt
- ⅔ cup Granulated Sugar
Crumble topping
- ¾ cup Light or dark brown sugar
- ¾ cup Oatmeal
- ¾ cup All-purpose flour
- ½ cup Unsalted butter, room temperature
- 1 teaspoon Ground cinnamon
Instructions
- Preheat the oven to 350° F.
Blueberry filling
- Defrost and drain frozen blueberries. Reserve 4 fluid ounces (½ cup) of juice.
- Add cornstarch to a small bowl and dissolve by whisking in 3 fluid ounces of cold water.
- In a small bowl combine 4 ounces (⅔ cup) of sugar, 1 teaspoon of cinnamon and 1 teaspoon of salt.
- Measure 2 ounces (5 tablespoons) of granulated sugar into a medium-sized saucepan.
- Pour blueberry juice into saucepan with granulated sugar. Heat on medium-high heat, stirring occasionally until it begins boiling.
- Lower the heat to medium. Add the cornstarch/water mixture to the pan and stir constantly until thick.
- Add the sugar/cinnamon/salt to the pan and stir until the sugar is melted.
- Remove pan from heat and let the slurry cool briefly.
- Pour slurry over blueberries and fold until all the berries are coated.
Crumble Topping
- Combine brown sugar, flour, oatmeal, butter and ground cinnamon in a bowl. Using your hands or a stand mixer fitted with the paddle attachment combine ingredients until it resembles coarse pieces.
Assembling the pie
- Pour the blueberry filling into a pie pan lined with the dough of your choice. Evenly distribute the filling using an offset spatula.
- Sprinkle the crumble topping over the blueberry filling. Press lightly to create a mound of topping in the center of the pie.
Baking the Pie
- Place the pie on a cookie sheet or pie drip catcher and bake for 30 minutes. Check the pie after 20 minutes. If the crust is turning too dark, place a pie shield over the outer crust or wrap loosely in foil.
- Remove from oven, place on a cooling rack and allow to cool completely before serving.
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Beth says
I love this pie. Using frozen blueberries makes it so convenient, and I love that crumble topping. Yummo!
Debra says
This is a great alternative in the winter....using frozen blueberries in this crumble is a fabulous solution. So tasty.