This simple blueberry crumb pie is made with a refrigerated crust. It will move pie from an occasional treat to an everyday family favorite dessert. Top with an easy crispy crumble topping to finish your simplified masterpiece. I love cheating.

Introduction and My Rating

It is the blueberry season here in Michigan and that calls for a blueberry recipe. Many states produce blueberries, and I suspect theirs are fine, I will just say “shop local”. OK, no snarky comments on this, please.

We all want great desserts, and a pie should obviously be out of this world. Now let’s get back to reality. Really good and tasty is the goal for us everyday cooks. We want really good results with not too much work. A good reward to effort ratio, so to speak.

How many of us will routinely make a pie crust? Yes, I have, but the effort takes it out of the “everyday” range. So it is either no pie or cheating a little. You know what I chose.

My Rating:

A nice solid 4. A very nice slice of pie.

🥧The Crust

To me, the hardest part of pie making is making the crust. You know, mixing, cutting in the butter/shortening then cooling and finally rolling it out. It takes a chunk out of my day. I’m sweating just thinking about it.

I choose to cheat. Well, I buy a crust which works of me and will move pie from a very special treat to everyday cooking. I love modern conveniences.

I generally prefer the refrigerated crusts, but the frozen ones can work. Just follow the instructions. Do not bake the crust first, just make up the pie with the raw crust.

Or you can make your crust, but I’m not covering that discussion.

The Blueberries

I prefer fresh berries if you have them. Just clean and dry. Be sure to pick through for stems or bad berries.

Frozen berries are fine here. If you are using them, a tablespoon more of flour for thickening may be a good idea since they release more liquid. Also, cooking about 10 minutes longer.

📖Pie Recipes

Really Easy Apple Crumb Pie

Easy Fresh Strawberry Pie

🖼️Instructions

Preheat oven to 375°. Place a baking sheet on the bottom rack for any pie spillage.

Following the package instructions, spread a refrigerator pie crust into a 9-inch pie pan and crimp edge.

Prepare the topping. Microwave 1 stick (1/2 cup) salted butter for a few seconds until very soft. Add 1 cup flour, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon. Mix well until crumbly.

Combine 4 cups blueberries (frozen or fresh) with 1/2 cup sugar, 3 tablespoons flour, and 1 teaspoon cinnamon. Stir to coat berries well. If your berries are frozen, add an extra tablespoon of flour to compensate for the extra fluid release.

Add the blueberries to the prepared crust. If there is some of the sugar mixture that did not stick to the blueberries, then spread that over the top of the berries.

Add the crumb topping. Place on middle rack in the preheated oven. About 20 minutes into the baking, you should protect the edge of the crust with foil or one of those fancy pie rings. Bake for 40-50 minutes until nicely brown. About 10 minutes longer if berries are frozen.

Cool completely before serving. At least 2 hours.

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📖 Recipe

Easy Blueberry Crumb Pie

From Dan Mikesell AKA DrDan

This simple blueberry crumb pie is made with a refrigerated crust. It will move pie from an occasional treat to an everyday family favorite dessert. Top with an easy crispy crumble topping to finish your simplified masterpiece. I love cheating.

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Servings #/Adjust if desired 8

Ingredients

US CustomaryConvert to Metric

Instructions 

• Preheat oven to 375°. Place a baking sheet on the bottom rack for any pie spillage.

• Following the package instructions, spread a refrigerator pie crust into a 9-inch pie pan and crimp edge.

• Prepare the topping. Microwave 1 stick (1/2 cup) salted butter for a few seconds until very soft. Add 1 cup flour, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon. Mix well until crumbly.

• Combine 4 cups blueberries (frozen or fresh) with 1/2 cup sugar, 3 tablespoons flour, and 1 teaspoon cinnamon. Stir to coat berries well. If your berries are frozen, add an extra tablespoon of flour to compensate for the extra fluid release.

• Add the blueberries to the prepared crust. If there is some of the sugar mixture that did not stick to the blueberries, then spread that over the top of the berries.

• Add the crumb topping. Place on middle rack in the preheated oven.

• About 20 minutes into the baking, you should protect the edge of the crust with foil or one of those fancy pie rings. Bake for 40-50 minutes until nicely brown. About 10 minutes longer if berries are frozen.

• Cool completely before serving. At least 2 hours.

Recipe Notes

Pro Tips

1. This is written for a 9-inch pie pan.
2. I don’t thaw frozen berries before using but remember to add the extra flour and to bake longer.
3. I cheat and use soft butter for the topping. Officially, you should cut in cold butter but the soft works fine for me, just be sure to break it up when covering the pie. I continue my lazy ways.
4. Do not skip protecting to edge of the pie with foil or you will have poor results.
5. Do the full 2-hour cooling before cutting. Restrain yourself.
6. Good sealed and refrigerated for 2-3 days and can be frozen for 3-4 months.

Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 409kcalCarbohydrates : 61gProtein : 4gFat : 17gSaturated Fat : 9gCholesterol : 31mgSodium : 193mgPotassium : 113mgFiber : 3gSugar : 33gVitamin A : 395IUVitamin C : 7mgCalcium : 26mgIron : 2mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Dessert

Cuisine :American

Publisher’s Note: Originally Published July 12, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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